Plug in the waffle iron so it begins warming up.

In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until well-combined and creamed (about 1-2 minutes on high speed).

Add egg and vanilla extract and stir until well-combined.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Gradually stir dry ingredients into wet until completely combined.

Scoop approximately 2 Tablespoons of cookie dough and form into a ball. Break into 3 or 4 even pieces and place them evenly in the waffle iron (be careful, the iron will be very hot, do not touch the actual iron!). Gently but firmly close the waffle iron and cook until cookie is golden brown (about 90 seconds).

To remove the cookie, carefully tilt the waffle iron onto a cooling rack (I use oven mitts to hold it when doing this). You may try using a fork but the cookie is more likely to break. Repeat with remaining cookie dough until all cookies have been baked. Allow to cool slightly before covering with maple glaze.

Whisk together maple syrup and melted butter. Gradually add powdered sugar until completely combined. Drizzle over cookies or allow cookies to cool completely and then dip in the glaze. If the glaze becomes too thick at any point, just microwave for 10 seconds and then stir, repeat as needed until fluid.