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

In a large mixing bowl, combine softened unsalted butter and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, then gradually mix in the buttermilk until the mixture is unified and creamy.

Add salt, vanilla extract, maple extract, baking soda, and baking powder, mixing until just combined.

Gradually add the all-purpose flour, stirring until a consistent dough forms. Avoid overmixing.

Portion out two-tablespoon-size amounts of cookie dough onto the prepared baking sheet, spacing them 2 inches apart.

Bake in the oven for 6-8 minutes until the edges are firm but the centers are still fluffy.

Cool the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack.

Melt butter and brown sugar in a saucepan over medium heat, whisk until it boils for about 2 minutes.

Stir in milk and maple syrup with a pinch of salt, let it boil for another minute while whisking.

Cool the icing mixture for about 15 minutes, then whisk in the powdered sugar until smooth.

Spread the cooled icing generously over each cookie and allow to set at room temperature.