In a large mixing bowl, cream together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and 1 cup of dark brown sugar until the mixture is pale and fluffy.

Mix in 1 egg, ¼ cup of real maple syrup, and 1 teaspoon of vanilla extract until well combined.

In a separate bowl, whisk together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon.

Gradually add the dry ingredients to the wet mixture in two batches, mixing on low speed until just combined.

Cover your bowl with plastic wrap and refrigerate the dough for at least 2 hours, or up to overnight.

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

Roll the chilled dough into 1-inch balls, coat each ball in granulated sugar, then roll in powdered sugar.

Place the shaped cookie balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 10-12 minutes until the tops have cracked but the centers remain soft.

Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes.

Transfer them to a wire rack to cool completely.