Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together ½ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of light brown sugar for about 2-3 minutes.

Incorporate 1 large egg yolk, ¼ cup of light corn syrup, 1 teaspoon of pure vanilla extract, and 1 teaspoon of maple extract into the creamed mixture.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, 1 teaspoon of baking soda, and a pinch of salt in a separate bowl.

Gradually mix the dry mixture into the wet mixture until just combined.

Shape the dough into 1.5-inch balls and roll each in granulated sugar.

Place the dough balls on the baking sheets about 2 inches apart.

Bake in the preheated oven for 10-12 minutes until edges are set but centers remain soft.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Serve with coffee or enjoy as a sweet treat.