Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, cream together the margarine, brown sugar, and white sugar until light and fluffy.
Mix in the maple syrup, egg, and vanilla until smooth and fully incorporated.
Add the flour, baking powder, baking soda, and salt. Mix just until combined—do not overmix.
Cover and refrigerate the dough for at least 30 minutes to help the cookies stay thick and chewy.
Place granulated sugar in a small bowl for rolling.
For smaller cookies: scoop 1–1½ tablespoons of dough, roll into a ball, and coat fully in sugar.
For jumbo cookies: scoop 3–4 tablespoons of dough, roll, and coat fully in sugar.
Place on the prepared baking sheet, spacing slightly apart.
Small cookies: 10–12 minutes
Jumbo cookies: about 14 minutes
Bake until the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring. This helps them stay thick and chewy.