In a large mixing bowl, beat together the softened butter, ½ cup of sugar, and brown sugar until the mixture becomes light and fluffy, about 5-7 minutes. This step ensures a smooth and airy texture. Add in the egg, followed by the corn syrup, vanilla extract, and maple flavoring, blending until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, ground cinnamon, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, stirring just until combined. Cover the dough and refrigerate for about an hour, or until firm enough to handle with ease.

Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Pour the remaining ¼ cup of sugar into a shallow bowl. Shape the chilled dough into balls approximately 1¾ inches in diameter, rolling each one in the sugar until fully coated. Arrange the dough balls on the prepared baking sheets, ensuring they are spaced at least 2 inches apart to allow for spreading.

Bake for 11-13 minutes, or until the edges turn a golden brown hue while the centers remain soft. Once baked, allow the cookies to cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely.