Ingredients
Equipment
Method
Bake the cookies
- Preheat oven to 350°F and set a sheet pan inside or nearby so it heats up for faster baking after scooping.
- Cream butter and brown sugar together until fluffy, using a smooth, pale mixture as your visual cue.
- Beat in egg and vanilla until fully incorporated and the batter looks glossy and cohesive.
- Fold in flour, cinnamon, and baking soda until just combined, stopping when no dry streaks remain for a tender chew.
- Scoop dough onto the sheet pan and bake for 9-11 minutes until edges are golden and centers still look slightly soft.
Make the glaze and finish
- Whisk powdered sugar with maple syrup until smooth, thick enough to drizzle.
- Cool cookies completely, then drizzle glaze over the top so the drizzle sets instead of soaking in.
Notes
Pro tip: Let the cookies cool completely before glazing so the drizzle sets instead of soaking in. Store in an airtight container at room temperature for up to 3 days. Freeze baked cookies (without glaze) for up to 2 months, then thaw and glaze after thawing. For a dietary swap, use a plant-based butter (buttery sticks) to keep the chewy texture.