Preheat your oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar for approximately 2 minutes until the mixture is creamy and well combined. Add the egg, maple syrup, and maple extract and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, ground cinnamon, and cream of tartar.
Gradually add the dry ingredients to the wet ingredients in the mixer bowl. Mix until all the ingredients come together, creating a fluffy cookie dough.
For the cinnamon sugar rolling dust, combine the granulated sugar and ground cinnamon in a shallow bowl.
Scoop out about 3 tablespoons of cookie dough and roll it into a ball. Drop the dough ball into the cinnamon sugar dust and roll it around to coat the outside evenly. Place the coated dough ball on a baking sheet lined with parchment paper, spacing them 2-3 inches apart.
Bake the cookies in the preheated oven for 13-14 minutes, or until the edges are lightly golden and the centers are still slightly undercooked.
Once out of the oven, lightly tap the baking sheet on the counter to create cracks in the cookies. Allow the cookies to rest on the pan for 5 minutes to finish cooking and set before transferring them to a wire rack to cool completely.