Using a stand mixer with the paddle attachment on a medium setting, cream together the softened butter and brown sugar until smooth (about 3 minutes).
Mix in the egg and maple syrup until combined.
Add the flour, baking soda, Gingerbread spice, and salt. Mix on a low setting for a few seconds before bumping the speed up to a medium setting to avoid making a mess. Mix on a medium speed until the flour is just mixed in, do not overmix.
Transfer dough to the fridge for about 30 minutes (this helps the dough be less sticky when you go to handle it).
Preheat the oven to 375 ℉. In a large bowl, add the powdered sugar. After chilling, divide the dough into about 20 dough balls. Generously coat each dough ball with powdered sugar and place on a cookie sheet lined with parchment paper.
Bake for 10 minutes. Remove from oven and let rest for about 3-5 minutes before transferring to a cooling rack to complete the cooling. Enjoy!
