In a large mixing bowl, beat together 1 cup of room temperature butter and 1 ½ cups of packed light brown sugar using an electric mixer on medium speed for about 3-4 minutes.

Add 1 large room temperature egg, 2 teaspoons of vanilla extract, and ½ cup of real maple syrup; blend on low speed until smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cornstarch, and ½ teaspoon of salt. Gradually fold this mixture into the wet ingredients.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper, roll the chilled dough into balls, and place them on the sheet.

Bake for 10-12 minutes until the edges are golden.

Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Whisk together 1 cup of powdered sugar, 2 tablespoons of melted butter, and milk until smooth for the glaze.

Drizzle the glaze over the cooled cookies and allow it to set before serving.