In a large mixing bowl, using a hand mixer, cream the butter, light brown sugar, powdered sugar, and maple syrup together.

Once the mixture is light and fluffy, add the vanilla extract, and the egg. Mix until incorporated. Set aside.

In a separate bowl, whisk the flour, baking powder, ground cinnamon, salt, and chopped pecans.

Add the dry mixture to the butter mixture. Mix well in between each addition.

The dough will be thick, I would suggest using a Danish dough whisk or a mixing spoon.

Once you have a dough ball, no more dry flour, wrap it in a plastic film, and refrigerate it for at least 30 minutes.

*NOTE* If, like me, you have a hot kitchen, separate the dough in half and keep the other half in the refrigerator.

Using a cookie cutter, cut the dough and place it on a cookie sheet.

Place the cookies on the cookie sheet and bake in the oven for 10-12 minutes. The edges will be set and slightly golden.