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

2. In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.

3. In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.

4. Add the egg, pure maple syrup, and vanilla extract to the butter mixture and beat until well combined.

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

6. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours.

7. In a small bowl, mix ¼ cup granulated sugar with 1 tsp ground cinnamon for the topping.

8. After chilling, scoop the dough into 1.5-tablespoon-sized balls and roll them smooth.

9. Roll each dough ball in the cinnamon-sugar mixture to coat.

10. Place the coated dough balls 2 inches apart on the prepared baking sheets.

11. Bake for 10–12 minutes, until the edges are golden and centers are just set.

12. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.