Notice this recipe requires an overnight chill.

1. The maple syrup will harden upon cooling, so you need to start reducing before, but not way in advance of, making the cookie dough.

2. Whisk together the flour, baking powder and sea salt. Set aside.
3. Cream the butter and lard together in a mixer. Add the sugar in 2 additions, beating to incorporate, and then beat on medium speed for 3 minutes until light and fluffy.
4. Add the eggs, one at a time, beating to incorporate after each. Beat in the vanilla and maple extracts.
5. Add half of the reduced maple syrup at a drizzle while the mixer is running on low. Mix in half of the flour mixture. Repeat. When the dough is completely mixed, it will be quite soft from the heat of the maple syrup, so you will need to transfer it to an airtight container and chill overnight.
6. The next day, when you are ready to bake the cookies, preheat the oven to 350 F. Whisk together the granulated maple sugar, cinnamon and salt. Scoop about 1 tablespoon of dough and roll it into a ball. Then roll the ball in the sugar mixture before placing on a cookie sheet. I baked 12 to a sheet.
7. Bake for 12-14 minutes, until the surface has puffed and appears cracked, and the edges are turning golden. Remove from the oven and let cool for 5 minutes on the cookie sheet before transferring the cookies to a cooling rack.