Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a mixing bowl, cream together the softened unsalted butter and granulated sugar for about 5 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, lower the speed and stir in buttermilk, salt, vanilla extract, and maple extract until combined.

In a separate bowl, whisk together the baking soda, baking powder, and all-purpose flour. Gradually add this dry mixture to your creamed mixture, mixing on low speed until just combined. Be careful not to overmix, as this can toughen the cookies. The resulting dough should be thick and slightly sticky, perfect for scooping.

Using a tablespoon, drop rounded spoonfuls of cookie dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 6-8 minutes, until the edges are set and the tops are lightly golden.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After this, carefully transfer the cookies to a wire rack to cool completely.

In a saucepan, melt the unsalted butter and brown sugar over medium heat, stirring continuously until it comes to a boil. Allow the mixture to boil for 2 minutes, ensuring to whisk constantly. Then, stir in the milk, maple syrup, and a pinch of salt.

Remove from heat and let the icing mixture cool for about 15 minutes. Gradually whisk in the powdered sugar until you achieve your desired consistency.

Once the cookies are completely cool, spread the maple icing over each cookie using a small spatula or the back of a spoon. Allow them to set at room temperature before storing.