In a medium saucepan, combine butter, sugar and maple syrup. Bring to a boil and then remove from heat. Cool to room temperature.

While butter mix is cooling, measure flour, ginger, cinnamon, salt and baking soda into a mixing bowl.

Stir milk into cooled butter mixture, and add to dry ingredients. Mix until well blended. Dough will be soft.

Divide dough into two disks, wrap or place in closed container and chill for 2-4 hours.

Roll out the dough on a lightly floured surface or parchment paper, working with half at a time. Dust top with flour if needed to prevent sticking. Roll 3/16″ to 1/4″ thick. (Aim for an even thickness for all cookies on one baking sheet.) Cut with a maple leaf shaped cookie cutter. Reroll and cut remaining dough as needed.

Place cookies on an ungreased cookie sheet. (I use my Airbake pans covered in reusable parchment paper.) Bake at 375°F for 8-10 minutes, until light golden brown. Transfer to cooling rack covered in wax paper.

While cookies are baking, prepare maple glaze by combining powdered sugar and maple syrup in a small bowl. Brush on cookies while still warm. If desired, you can divide the glaze in half before using and tint half yellow and half red, then dapple the colors over the leaf cookies.

Allow cookies to cool completely before storing in an airtight container.