Prepare the Dough:

• Preheat oven to 350°F (175°C).
• Line a baking tray with parchment paper.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• On low speed, slowly mix in buttermilk.
• Stir in maple extract, vanilla extract, salt, baking soda, and baking powder.
• Gradually add half the flour, mix well, then add the remaining flour until a soft dough forms.

Bake the Cookies:

• Drop dough by the scoop onto the prepared tray, leaving about 2 inches between each.
• Bake for 6-8 minutes or until edges are slightly golden. Do not overbake.
• Allow cookies to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

Make the Maple Icing:

• In a pan over medium-high heat, melt butter and brown sugar, stirring constantly.
• Stir in milk, maple syrup, and salt.
• Remove from heat and let cool for 10-15 minutes.
• Gradually beat in confectioners’ sugar. If icing is too thick, add a small amount of milk until the desired consistency is reached.

Ice the Cookies:

• Spread icing over cooled cookies quickly, as it will thicken fast.
• Let icing set before storing cookies in an airtight container.