PREPARE THE COOKIE DOUGH

1. In a medium mixing bowl, whisk together the gluten-free flour, espresso powder, baking soda, baking powder, salt, and cinnamon. Set aside.
2. In a large mixing bowl using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and dark brown sugar on medium speed for 2–3 minutes, until light and creamy. Scrape down the sides and bottom of the bowl as needed.
3. Add the maple syrup and mix until smooth and well combined.
4. Add the egg and vanilla bean paste and mix until fully incorporated, scraping down the sides and bottom of the bowl as needed.
5. Add the dry ingredients and mix on low speed just until combined and no streaks of flour remain.
6. Cover the bowl and refrigerate for 2–3 hours, or until the dough is firm enough to scoop and hold its shape. Avoid chilling the dough overnight or for an extended period, as the maple syrup and espresso can oxidize and give the baked cookies a marbled appearance. If you aren’t ready to bake the cookies after the initial chill, scoop the dough into balls and freeze them instead.

BAKE THE COOKIES

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. Scoop the chilled dough into 21⁄2-tablespoon (about 45–50g) portions and roll into balls. Roll each dough ball in granulated sugar, then arrange on the prepared baking sheet, leaving enough space between them to spread.
3. Bake one baking sheet at a time on the center oven rack for 10– 13 minutes, or until the edges are set and the centers still look slightly soft.
4. Immediately after removing the cookies from the oven, gently swirl a large round cookie cutter around each cookie to create perfectly round cookies.
5. Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
6. Repeat with remaining dough.

GLAZE THE COOKIES

1. Place the butter in a small, light-colored saucepan over medium-low to medium heat. Cook, stirring or swirling frequently, as the butter melts and begins to foam. Continue cooking until the milk solids at the bottom of the pan turn golden brown and the butter smells toasted and nutty.
2. Immediately transfer the browned butter to a small heatproof bowl, making sure to scrape in all of the browned milk solids. Let cool for 10–15 minutes.
3. In a medium mixing bowl, whisk together the browned butter, maple syrup, 1 tablespoon of heavy cream, vanilla bean paste, and salt until well combined.
4. Add the powdered sugar and gradually whisk until smooth. The glaze will initially be quite thick.
5. Add additional heavy cream, 1 teaspoon at a time, whisking well after each addition, until the glaze is thick but spoonable. When lifted with a spoon, the glaze should fall back into the bowl in a slow, opaque ribbon rather than thin streams.
6. Once the cookies are completely cool, use a spoon to loosely drizzle the glaze over each cookie. Place the glazed cookies on a wire rack or parchment paper and allow the glaze to set before serving or storing.

Store the cookies in an airtight container for up to three days.