Preheat the oven to 350° F. Line a large baking sheet with parchment paper.
Beat together the softened butter and sugar for 5 minutes until they are light and fluffy. With the mixer running add in the whisked eggs and mix to combine them. Mix in the orange juice and then the sour cream, until the batter is smooth.
In a large bowl, whisk together the flour, baking powder, nutmeg and baking soda. Add this dry mixture to the batter in two or three additions, mixing after each addition to incorporate it. The batter will be thick and sticky.
Use a 1-1/2 tablespoon sized scoop to drop mounds of the batter onto the prepared baking sheet, about two inches apart. If you don't have a scoop do rounded tablespoons of batter. *Note: keep the rest of the batter waiting in the fridge between bakes. If the batter gets too warm the texture of the cookies will be affected.
Bake the cookies for about 18 minutes until they are set and beginning to lightly brown around the edges. The cookies should only spread a little if at all. Allow the cookies to cool completely.
Prepare the glaze
Use a mixer or a whisk to combine the maple syrup and the confectioner's sugar in a medium bowl, until the mixture is smooth. Dip the tops of the cooled cookies into the glaze, or use a spoon to drizzle it over the tops, and then place them on a cooling rack. Allow the cookies to rest until the glaze has set: about 30 minutes.
Makes about 40 cookies. Store the cookies in a sealed container for up to 3 days.
Use pure maple syrup - Vermont Maple Syrup is the absolute best! The flavor of real maple syrup gets to shine on these cookies, so don't use the fake stuff!