Making the Cookies:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. With the mixer on low, slowly pour in buttermilk and mix until combined.
5. Add salt, vanilla extract, maple extract, baking soda, and baking powder. Mix well.
6. Add half of the flour, mix until just combined, then add the remaining flour and mix together. Do not overmix.
7. Drop dough by 2-tablespoon scoops onto a parchment-lined baking sheet, spacing them 2 inches apart.
8. Bake for 6-8 minutes. The cookies will remain pale—do not overbake!
9. Let cookies cool for a few minutes before transferring them to a wire rack to cool completely.

Making the Maple Icing:

1. In a saucepan over medium heat, melt butter and brown sugar.
2. Bring the mixture to a boil for 2 minutes, whisking constantly.
3. Add milk, maple syrup, and salt. Boil for 1 more minute, whisking continuously.
4. Remove from heat and let cool for 15 minutes.
5. Add powdered sugar and whisk until it reaches a smooth, glue-like consistency.
6. If the icing is too thick, add 1 tablespoon of milk at a time until spreadable.
7. Quickly spread the icing over completely cooled cookies before it sets.
8. Allow icing to firm up before storing cookies in an airtight container.