Preparation of Cookies
1-Preheat the oven to 350°F (175°C): Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2-In a large mixing bowl, cream the: In a large mixing bowl, cream the butter and granulated sugar together until the mixture is light and fluffy.
3-Add the eggs to the mixture, one: Add the eggs to the mixture, one at a time, ensuring each is fully incorporated before adding the next.
4-Gradually add the buttermilk to the mixture: Gradually add the buttermilk to the mixture while continuing to mix at a low speed.
5-Combine the salt, vanilla extract, maple extract,: Combine the salt, vanilla extract, maple extract, baking soda, and baking powder, and mix into the batter.
6-Gradually incorporate half of the flour into: 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.
7-Using a spoon, drop approximately two-tablespoon-sized scoops: Using a spoon, drop approximately two-tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about two inches apart.
8-Bake in the preheated oven for 6: Bake in the preheated oven for 6 to 8 minutes. The cookies should retain a pale color; be cautious not to overbake.
9-After baking, allow the cookies to cool: 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.

Preparation of Icing
10-In a saucepan over medium heat, melt: In a saucepan over medium heat, melt the butter and brown sugar, bringing the mixture to a boil for two minutes while whisking continuously.
11-Add the milk, maple syrup, and a: 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.
12-Remove the saucepan from heat and allow: Remove the saucepan from heat and allow the mixture to cool for 15 minutes.
13-Gradually add the powdered sugar to the: 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.
14-Spread the icing over the cooled cookies: Spread the icing over the cooled cookies quickly, as it will thicken upon cooling. If necessary, add additional milk to maintain a spreadable consistency.
15-Allow the icing to set before storing: Allow the icing to set before storing the cookies in a covered container.