• Preheat oven to 350℉ (180℃)
• Prepare two baking sheet pans by lining with parchment paper or silicone baking mats.
• In a medium bowl, whisk together flour, baking soda, salt and ground cinnamon
  2 ⅓ cups All-Purpose Flour, 1 teaspoon Baking Soda, ¼ teaspoon Salt, ¼ teaspoon Ground Cinnamon
• Using a stand mixer with the paddle attachment, mix the butter and brown sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of the bowl as needed. Note: A hand mixer can also be used for this step.
  ½ cup Unsalted butter, ½ cup Brown sugar
• Add egg to mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
  1 large Egg
• Add maple syrup. Mix on medium speed until well combined.
  ⅓ cup Maple syrup
• Add flour mixture and mix on low speed until combined.
• Add chopped walnuts and stir in by hand.
  ¾ cup Walnuts
• Scoop balls of dough using a cookie scoop or spoon (approximately 1 ½ tablespoons per cookie).
• Place balls of dough on prepared baking sheets leaving approximately 2 inches of space between each cookie.
• Bake cookies for 8 - 10 minutes, or until tops and edges of cookies are browned.
• Let cookies cool on baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Maple Glaze (optional)

• Place cooled cookies on a sheet pan.
• Combine powdered sugar and maple syrup in a bowl. Stir until smooth. Glaze should drizzle off spoon when lifted out of bowl. If glaze needs to be thinner, add 1 teaspoon hot water at a time until desired consistency is reached.
  ½ cup Powdered sugar, 3 Tablespoons Maple syrup
• Drizzle glaze over cookies. Sprinkle with chopped walnuts.
  3 Tablespoons Walnuts