Ingredients
Method
- Whisk the flour, cornstarch, baking soda and salt. Beat the butter and brown sugar until creamy, about 2 minutes. Beat in the egg and 60 g maple syrup. Stir in the dry ingredients just until no flour remains. Cover and refrigerate for 45 minutes.

- Heat the oven to 350°F (175°C) and line two light-colored baking sheets with parchment. Divide the dough into 20 balls of about 31 g each. Space them 2 inches (5 cm) apart. Bake one sheet at a time for 10–11 minutes, until the edges are set and the middles still look soft but not wet. Keep the second sheet chilled while the first bakes.

- Cool for 5 minutes on the sheet, then transfer to a rack and cool completely. Whisk the powdered sugar, remaining 15 g maple syrup and 5 ml milk. Add milk a few drops at a time only if needed for a thick drizzle. Drizzle over the cookies and let the glaze set before stacking.

Notes
Approximate nutrition per cookie (1 of 20): 145 calories, 24 g carbohydrate, 2 g protein and 5 g fat. The estimate includes the maple glaze. Optional serving additions are excluded.
