Preheat oven to 325 degrees. Place parchment paper on a cookie sheet.
In the stand mixer, add butter and sugar. Mix on medium with the paddle attachment until smooth and creamy.
Add one at a time and mix on medium until completely combined.
Next, add the walnut butter, maple syrup, and vanilla. Mix on medium until incorporated.
In a medium bowl, sift flour, baking soda, and salt.
Add the dry ingredients into the wet mixture and beat on low just until the flour is incorporated.
Scoop cookie dough onto cookie sheet. Give them plenty of room to spread. (I put 6 on a cookie sheet)
Bake for 14-16 minutes or until golden brown.
Cool on a cooling rack.
Sticky Glaze
In a small dish, add the walnut butter and maple syrup. (You can also use maple extract, but I would recommend 1 teaspoon of extract and 1 teaspoon of milk.)
Whisk together until combined.
Add powdered sugar and milk into the bowl. Whisk until the glaze comes together.
Dunk the cooled cookie tops into the glaze and place on cooling rack to dry. (The glaze with the maple syrup is sticky, so don't stack them. If you prefer the maple extract, the glaze will dry hard and not stick.)