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

In a large mixing bowl, cream together softened unsalted butter and brown sugar for 2–3 minutes until light and fluffy.

Add pure maple syrup, large egg, and vanilla extract to the creamed mixture and mix until smooth and glossy.

In a separate bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon until well combined.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

Roll portions of dough into 1-inch balls and space them 2 inches apart on the prepared baking sheets.

Gently flatten each cookie ball slightly with your hand to create a disc shape.

Bake for 10–12 minutes, or until the edges turn golden and the centers remain soft.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.