• In a large mixing bowl cream together the softened butter and sugar until fluffy.
• Next, add the sourdough starter, egg, vanilla extract, and maple syrup, and mix until everything is combined.
• In a separate bowl whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients until a dough forms.
• Cover with plastic wrap and place in the refrigerator for 1 hour (you can refrigerate the dough for up to 24 hours.
• TIP: If you would like to roll the dough out and use cookie cutters you can separate the dough into 2 even balls, create a disc shape, wrap it in plastic wrap, and place it into the refrigerator.
• Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Using an ice cream or melon scooper, scoop out 1-2 inch dough balls and arrange on the baking sheet about 1 inch apart.
• Next, using the bottom of a spoon or your palm flatten the cookies a bit, keeping them about 1/2 an inch thick.
• Bake for 10-12 minutes or until the edges start to brown.
• Allow the cookies to rest for 2 minutes on the baking sheet before transferring them to a cooling rack.

Make the maple glaze & storage

• Make sure the cookies are completely cooled before glazing them or it will fall right off.
• To make the glaze, sift the powdered sugar into a mixing bowl.
• Next, add the maple syrup and whisk together until combined.
• If the glaze is too thick add 1 tablespoon of milk at a time to achieve the desired consistency.
• To effortlessly glaze the cookies, simply place them face down in the glaze and allow any excess glaze to fall off before placing them on parchment paper to dry a bit.
• Optional: dust with some cinnamon if desired.
• These cookies can last 5-7 days in an air-tight container at room temperature. To avoid them sticking together, consider putting parchment paper between the layers of cookies.
• Enjoy!