In a medium sized mixing bowl, add the powdered sugar, maple syrup, and 1 tablespoon of milk and whisk together.
1 ½ cups powdered sugar, 3 tablespoons maple syrup, 1-2 tablespoons milk
Dip the cookies into the glaze and place them on a wire cooling rack to set completely. (you can also spoon the icing onto the cookies and spread gently)
Top with chopped pecans or crumbled bacon onto the glaze before it sets.
Notes
Store in an airtight container and store them at room temperature for up to 3-4 days. Refrigerate for up to a week.
If you would like a thinner glaze, add in a second tablespoon of milk.
Make sure the butter fully softened.
Use white sugar if preferred but brown sugar creates a richer flavored chewier cookie.
Make sure to measure the flour using the spoon and level method or using a food scale..
Omit the cinnamon or use pumpkin pie spice for more intense flavor, if desired.
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