• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large mixing bowl add the ½ cup unsalted room temperature butter , beat until smooth and creamy. Add the 1½ cup light brown sugar and mix until combined and fluffy.
• Add the 2 large eggs one at a time, mixing in between. Add in the ½ cup sour cream, ½ cup maple syrup, and mix until completely combined.
• In a medium size bowl whisk the 2½ cup all-purpose flour, 1 teaspoon salt and 1/2 teaspoon baking soda. Then slowly pour egg, sour cream, and maple syrup mixture in and mix until combined.
• Using a cookie scoop or spoon, spoon about 2 tablespoons of the cookie dough onto the baking sheet.
• Bake for about 12 minutes or until the cookies are golden on the edges. Remove from the oven and allow to cool on the pan for about 3-4 minutes, then transfer the cookies to a wire rack to cool completely.

Brown Butter Frosting

• Add ½ cup unsalted butter to a small sauce pan. Heat over medium heat, butter will melt. Stir while the butter continues to cook. It will foam and bubble while cooking. Continue to stir cooking over medium heat.
• Once the butter starts to form brown bits on the bottom of the pan, and the foam starts to go away, you will notice a nutty smell coming from the butter. Remove from heat and pour the butter and all the browned bits into a medium size bowl. Allow the butter to cool for 5 minutes.
• Once the butter is cooled add in the 4 cups powdered sugar, ¼ cup heavy cream and 2 teaspoons vanilla extract. Stir until smooth and creamy. If needed, add more powdered sugar or heavy cream to reach desired consistency.
• Spread the frosting over the top of the cooled cookies. Store the cookies at room temperature in a sealed container. Will keep for 4-5 days.