Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
Cream together butter and brown sugar in a large bowl on medium high speed until light and fluffy with an electric mixer.
¾ cup unsalted butter, ½ cup brown sugar
Add vanilla extract and egg and beat until combined.
1 large egg, 1 teaspoon vanilla extract
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and nutmeg.
2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon nutmeg
Stir in one-third of the dry mixture into the wet mixture just combined on medium low speed. Add half the maple syrup followed by another third of the flour mixture. Finally, add the remaining maple syrup and then the last third of the flour mixture, again, stirring just until combined.
½ cup maple syrup
Stir in grated apples until combined.
1 ½ cups grated apple
Use a medium cookie scoop to coop batter onto the prepared baking sheets about 2 inches apart.
Bake for 12 to 14 minutes or until cookies are turning light golden brown in color. Let cookies rest for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.