Cinnamon Glazed Maple Cookie

1 1/2 sticks (3/4 cups) salted butter, at room temperature

3/4 cup packed dark brown sugar

1/3 cup real maple syrup

2 teaspoons vanilla extract

1 egg, at room temperature

2 1/2 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup very finely chopped pecans (optional)

BROWN BUTTER GLAZE

1 stick (1/2 cup) salted butter

1/3 cup real maple syrup

1 1/4 - 1 1/2 cups powdered sugar

1 teaspoon vanilla extract

cinnamon sugar for decorating (optional)

1.In a large mixing bowl, cream together the butter and brown sugar. Add the maple and vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pecans (if using). If the dough feels too wet to roll out, add 2-4 tablespoons additional flour.

2. Divide the dough in half. Roll out the dough on a floured piece of parchment to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using a pumpkin cookie cutter (slice n' bake directions in notes). Carefully transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer. Freeze until firm, about 20-33 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough. See notes if you are having trouble rolling the dough.

3. Preheat oven to 350° F. Bake the cookies on the middle rack of the oven for 12-14 minutes (for soft cookies) or until just lightly golden brown. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.

4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt.

5. Drizzle the glaze over the cookies and decorate as desired with cinnamon sugar. Cookies can be stored in an airtight container for up to 4 day