In a medium saucepan over medium heat, melt 1 cup plus 2 tablespoons of unsalted butter, stirring constantly.

While the butter cools, toast 1 cup of chopped pecans in a dry skillet over medium heat for about 5 minutes.

In a large mixing bowl, combine the cooled brown butter, 1 ½ cups of brown sugar, and ¼ cup of maple syrup.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, ¾ teaspoon of baking soda, ½ teaspoon of kosher salt, and 1 teaspoon of ground cinnamon.

Using a 1½ ounce cookie scoop, drop rounded balls of dough onto a parchment-lined cookie sheet.

Preheat your oven to 350°F (175°C). Bake for 11 to 12 minutes.

If desired, reshape cookies with a larger cookie cutter while still warm.

In a small bowl, whisk together 2 tablespoons of melted unsalted butter, ⅓ cup of maple syrup, and ¾ cup of powdered sugar until smooth.