In a large bowl, stir together melted and cooled butter, light brown sugar, maple syrup, vanilla extract, maple extract, and 1 large egg until well mixed.

In a separate bowl stir together the all-purpose flour, baking powder, baking soda, salt, and ground 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, or about 60 g of dough onto parchment paper lined cookie sheet. Leave room between cookies for 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.

Once mostly cooled, melt white chocolate until smooth and thin. Drizzle over cookies in desired pattern, or dip cookies into chocolate. Place back on cookie sheet and allow to fully cool and set.