Preheat the oven to 350°F. Line your cookie sheet with parchment paper (best results!) and set aside.

In a medium bowl, whisk together the flour, cinnamon, salt, and baking powder. Set aside.

Using a mixer, cream the butter and brown sugar for 2 minutes until light and fluffy.

Add the maple syrup, mixing until fully combined.

Add the applesauce and vanilla extract, beating for another minute.

Add the dry ingredients to the wet mixture and mix until a very soft dough forms.

Using a medium cookie scoop (about 1 ½ tablespoons), scoop the cookie dough onto your prepared baking sheet.

Bake for 12 minutes, then remove from the oven and let the cookies rest on the baking sheet for 10 minutes. This helps them set into that perfect soft, cakey texture.

In a microwave‑safe bowl, melt the butter and maple syrup together for 1 ½–2 minutes.

Remove from the microwave and whisk in the sifted confectioners’ sugar and salt until smooth.

Let the glaze cool and thicken while the cookies finish cooling. If it becomes too thick, warm it in 15–30 second increments until it reaches dipping consistency.

Dip each cookie by pressing the tops gently into the maple icing, then place on a wire rack or parchment paper to set.

These brown sugar maple cookies finish with a glossy, buttery maple icing that makes them taste like fall in every bite.