Start by creaming the soft butter and light brown sugar in a large mixing bowl until light and fluffy, about 2-3 minutes. Mix in the egg, vanilla extract, and maple syrup until thick and smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Gradually fold into the wet ingredients using a spatula, mixing just until combined.

Cover the dough and refrigerate for at least 1 hour to enhance flavors and texture.

Preheat your oven to 350°F (175°C). Scoop and roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spaced apart.

Bake for 10-12 minutes, until the edges are lightly golden. Allow the kitchen to fill with the aroma of cookies.

Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, whisk together the powdered sugar, maple syrup, and melted butter. Gradually stir in milk until desired consistency is reached.

Once cooled, drizzle the glaze over the cookies and sprinkle with flaky salt, if using. Allow glaze to set before serving.