Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking soda, and salt.

In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy, about 3 to 5 minutes.

Add in the maple syrup, egg, and vanilla extract, mixing just until combined.

Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

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

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

Melt the unsalted butter in a saucepan over medium heat until it turns brown and gives off a nutty aroma.

Remove from heat and whisk in maple syrup and powdered sugar until smooth.

Drizzle the brown butter icing over the cooled cookies.