In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of cinnamon until well combined.

In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of brown sugar using a hand mixer on medium speed for about 2-3 minutes until light and fluffy.

Add in ½ cup of pure maple syrup and mix on low until the mixture is smooth.

Crack in 1 egg and add 1 teaspoon of vanilla extract to the mixture, mixing until just combined.

Gradually incorporate the dry ingredients into the wet mixture, stirring until no flour streaks remain.

Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Once the dough is chilled, scoop out 1.5-tablespoon portions and space them at least 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are golden brown while the centers remain soft.

In a medium saucepan over medium heat, melt ½ cup of unsalted butter until it turns golden brown.

Once browned, remove from heat and whisk in 1 cup of powdered sugar, ¼ cup of maple syrup, and 2 tablespoons of milk until smooth.

Once the cookies have cooled, dip the tops into the warm brown butter icing or drizzle it over the cookies.

Let the icing set for about 30 minutes before serving.