Ingredients

½ cup (113.5 g) Butter unsalted room temperature
⅓ cup (73.33 g) Light brown sugar
1 (1) Egg
⅓ cup (107.33 g) Maple syrup
1 teaspoon (1 teaspoon) Vanilla extract
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2 cup (250 g) All-purpose flour
½ teaspoon (0.5 teaspoon) Baking powder
¼ teaspoon (0.25 teaspoon) Ground Cinnamon
¼ teaspoon (0.25 teaspoon) Kosher Salt

TOPPING:
1 Tablespoon (1 Tablespoon) Granulated sugar
¼ teaspoon (0.25 teaspoon) Ground cinnamon

Directions

Turn your oven on to 350°F (175°C or 180°C) to preheat. You will need 2 cookie sheet pans that are not non-stick, preferably aluminum. The pans must also be free of any spray to make them non-stick. Put the cookie sheet pans into the refrigerator to get nice and cold. It helps the cookie dough stick to the sheet pan. These cookies go right on the pan with no spray or parchment paper.

Weigh or measure the flour, baking powder, salt, and cinnamon into a large bowl. I whisk the flour mixture to blend. Weigh or measure the light brown sugar and set it aside.

In a stand mixer, cream the butter for a minute, add the brown sugar, and blend until creamy and fluffy looking on medium or medium-high speed. It took about 2 to 3 minutes in my stand mixer. Add the egg and blend, then add the maple syrup and the vanilla extract. Mix for about a minute on medium speed.

On a low mixer speed gradually add the flour mixture. Scrape down the sides and give it one last 30 seconds at a low speed.

Mix the granulated sugar and cinnamon and set aside for the cookies before they go into the oven. Fill the cookie press following the manufacturer’s instructions.

Press out your cookie dough shapes to your ungreased cold cookie pan, and remember to add the sugar-cinnamon topping to each cookie shape. Bake at 350°F (175°C or 180°C) F for 9-11 minutes. Once out of the oven, move them to a cooling rack.