1. Preheat & Prepare

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper or silicone baking mats.

2. Combine Dry Ingredients

• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
• Set aside for later use.

3. Cream Butter & Sugars

• In a large mixing bowl (or using a stand mixer with the paddle attachment), cream the softened butter, light brown sugar, and granulated sugar on medium speed.
• Continue for about 2–3 minutes, until the mixture is light and fluffy.

4. Add Eggs & Extracts

• Scrape down the sides of the bowl.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract and maple extract (if using).

5. Incorporate Dry Ingredients

• Gradually add the flour mixture into the butter-sugar mixture.
• Mix on low speed just until combined—avoid overmixing.
• The dough should be soft and slightly sticky.

6. Shape & Bake

• Use a cookie scoop (about 2 tablespoons of dough) to portion out the cookies.
• Place them 2 inches apart on the prepared baking sheets.
• Bake for 10–12 minutes or until the edges are lightly golden.
• Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

7. Prepare the Maple Glaze

• In a small bowl, whisk together the powdered sugar, pure maple syrup, and pinch of salt.
• Add the milk a tablespoon at a time, whisking until you reach your desired drizzling consistency. You want it thick enough to coat the cookies, but not so thick that it clumps.

8. Glaze & Garnish

• Once the cookies have cooled completely, spoon or drizzle the glaze over the top of each cookie.
• If desired, top with a sprinkle of chopped pecans or a dusting of cinnamon.
• Let the glaze set for at least 10–15 minutes before serving or storing.