Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar for about 5 minutes until the mixture is light and fluffy. Add in 2 large eggs, one at a time, mixing thoroughly after each addition. Incorporate ½ cup of buttermilk, 1 teaspoon of salt, 1 teaspoon of vanilla extract, and 1 teaspoon of maple extract until well combined.

In a separate bowl, whisk together 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 2 ½ cups of all-purpose flour. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake the cookies in your preheated oven for 6-8 minutes, or until the edges are set and the tops are just beginning to turn a light golden color.

While the cookies cool, prepare the maple icing. In a medium saucepan over medium heat, melt ½ cup of unsalted butter with 1 cup of packed brown sugar. Bring it to a gentle boil, stirring constantly for about 2 minutes. Then, add ¼ cup of milk, ¼ cup of pure maple syrup, and a pinch of salt, boiling for an additional minute while whisking until the mixture is smooth and glossy.

After allowing the icing to cool for about 15 minutes, whisk in 2 cups of powdered sugar until completely smooth. Quickly spread the icing over the cooled Maple Cookies before it begins to set.