Preheat your oven to 350°F.

Start by preparing your cookie dough. Cream the butter and brown sugar together in a large mixing bowl using an electric hand mixer. Whisk the ingredients for 3 minutes, or until smooth and creamy.

Whisk in both of the eggs until they are homogenous with the creamed sugar.

Add the syrup and vanilla extract to the mixing bowl and give the mixture a quick stir to incorporate the added ingredients.

Lower the speed of your hand mixer and gently whisk in the flour and baking soda for a few minutes, ensuring the flour is fully incorporated with the rest of the cookie dough.

Cover the mixing bowl with plastic wrap and chill your cookie dough in the fridge for 30 minutes.

Divide your cookie dough into 18 equally sized balls and use the bottom of a glass to flatten the cookies a little bit. Bake your cookies for 13 minutes.

While the cookies are baking, use your hand mixer to whisk all of the glaze ingredients together in a medium sized bowl.

Allow your cookies to cool on the counter for 30 minutes before drizzling the maple glaze over them. Transfer your cookies to a wire cooling rack until you are ready to serve them. Enjoy!