Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl or stand mixer, cream together the softened butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Beat in the maple syrup, egg, and vanilla extract until just combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.

If desired, place the granulated sugar in a shallow dish. Roll the dough into 1-inch balls and then roll each ball lightly in the sugar for a slight crust.

Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft. They will firm up as they cool.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.