In a large bowl, stir together butter, brown sugar, maple syrup, vanilla, maple extract and egg until well mixed.
In a separate bowl stir together the flour, baking powder, baking soda, salt and cinnamon until mixed and free of clumps.
Add dry ingredients to wet ingredients and stir until combined. Refrigerate for at least a half hour.*
Preheat your oven to 375°F.
Scoop 3 Tablespoons of dough (I use a large cookie scoop for this) at a time onto non-stick cookie sheets (or regular cookie sheets lined with parchment paper). Alternatively, roll about 3 Tablespoons of dough into a ball about the size of a golf ball and place on cookie sheets. Gently flatten with the palm of your hand or the bottom of a glass. Leave room between the cookies for additional spreading.
Bake for 12-14 minutes or until the edges start to turn golden and the centers are puffed up.
Cool completely on cookie sheet before removing. Repeat with remaining dough.
If you want to glaze them, just mix together the powdered sugar, vanilla and enough heavy cream to make a thick glaze. Drizzle or spread as desired.
Notes
For thinner cookies, you can omit or reduce the chill time. For thicker cookies, chill for at least an hour.For smaller cookies, reduce the bake time. Start checking 1T sized cookies after about 8-10 minutes.