Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy—about 3-5 minutes using an electric mixer.

Gradually add in the large eggs, blending well after each addition. Mix in buttermilk, salt, vanilla extract, and maple extract until combined.

Fold in the baking soda, baking powder, and all-purpose flour until just combined, ensuring a soft and sticky dough.

Drop rounded balls of dough onto prepared baking sheets, spaced about 2 inches apart. Bake for 6-8 minutes, or until edges are set and tops are lightly browned.

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

In a medium saucepan over medium heat, melt unsalted butter and brown sugar together, stirring continuously.

Bring the mixture to a boil and let it bubble gently for 2 minutes. Remove from heat and stir in milk and pure maple syrup.

Bring back to a boil for 1 additional minute, then allow to cool for about 15 minutes. Whisk in sifted powdered sugar until smooth.

Spread icing over each cookie while warm. Let cookies sit on wire racks until icing sets, about 30 minutes.