Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, cream the butter and granulated sugar together until the mixture is light and fluffy.

Add the eggs to the mixture, one at a time, ensuring each is fully incorporated before adding the next.

Gradually add the buttermilk to the mixture while continuing to mix at a low speed.

Combine the salt, vanilla extract, maple extract, baking soda, and baking powder, and mix into the batter.

Gradually incorporate half of the flour into the mixture, ensuring it is well mixed, then add the remaining flour and continue to mix until a consistent dough is formed.

Using a spoon, drop approximately two-tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about two inches apart.

Bake in the preheated oven for 6 to 8 minutes. The cookies should retain a pale color; be cautious not to overbake.

After baking, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

In a saucepan over medium heat, melt the butter and brown sugar, bringing the mixture to a boil for two minutes while whisking continuously.

Add the milk, maple syrup, and a pinch of salt to the saucepan, and bring the mixture to a boil again for one minute, continuing to whisk.

Remove the saucepan from heat and allow the mixture to cool for 15 minutes.

Gradually add the powdered sugar to the mixture, whisking until it reaches a glue-like consistency. If the icing is too thick, add milk, one tablespoon at a time, to achieve the desired consistency.

Spread the icing over the cooled cookies quickly, as it will thicken upon cooling. If necessary, add additional milk to maintain a spreadable consistency.

Allow the icing to set before storing the cookies in a covered container.