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

In a mixing bowl, cream together the brown sugar and softened butter until light and fluffy, using an electric mixer or whisk.

Add the maple syrup, egg, and vanilla extract to the bowl, mixing until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using).

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; this is okay as they will continue to set as they cool.

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

For an extra touch, drizzle some additional maple syrup over the cooled cookies or sprinkle with powdered sugar.

Store any leftover cookies in an airtight container at room temperature for up to a week.