Maple Brown Sugar Cookies

Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

Using a mixer fitted with a whisk attachment, cream the wet ingredient together. Scrape the sides. Switch to a paddle attachment.

Mix the dry ingredients in a separate bowl, then mix them a little at a time into the wet.

Cover and chill the dough for 1 hour in the refrigerator (and up to 3-4 days).

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.

Scoop dough into balls with a 1 1/2 inch scoop and line up about 2 inches apart.

Bake each batch for 12-13 minutes until lightly browned on the sides.

Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks.

Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, whisk in the confectioners sugar. Once it is completely incorporated remove from the heat. Drizzle over the cookies quickly, before it starts to harden.