Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until fluffy and light.

Beat in large eggs one by one, then gradually mix in buttermilk, salt, vanilla extract, and maple extract, followed by baking soda and baking powder.

Add all-purpose flour slowly until just combined for your maple cookie dough.

Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 6-8 minutes or until edges are set.

Allow cookies to cool for a few minutes before transferring them to wire racks to cool completely.

Prepare the maple icing by melting unsalted butter and brown sugar in a saucepan over medium heat, stirring constantly.

Add milk and maple syrup, bringing to boil; then simmer for 2 minutes.

Allow icing to cool for 15 minutes, then whisk in sifted powdered sugar until smooth and creamy.

Spread icing over cooled cookies and allow to set at room temperature.