Turn your oven on to give it time to preheat while you weigh out your flour, baking powder, salt, and cinnamon into a large bowl. I whisk all of these together so the dry ingredients are mixed.
In a stand mixer cream the soft butter, then add the brown sugar and on medium or medium-high speed blend till creamy and fluffy. It took about 2 minutes in my stand mixer.
Add the egg and blend, then gradually add the maple sugar and finally add your vanilla extract. Mix for about a minute on medium speed.
Gradually add your flour blend to your mixing bowl with the wet ingredients and mix till all blended. I scrape down the sides and give it one last 30 seconds on low speed. Do not over mix the dough or it will be really sticky and a little harder to get into the cookie press.
Mix together the granulated sugar and cinnamon and set aside for the cookies before they go into the oven. I put my cookie pans into the refrigerator for a few minutes and then fill the cookie press following the manufactures instructions.
Press out your cookie dough shapes to your ungreased cold cookie pans and don't forget to add the sugar-cinnamon topping to each cookie shape. Bake at 350° F for 9-11 minutes. Once out of the oven let them cool for a minute before moving to a cooling rack.