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Preheat oven to 350 degrees
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs, one at a time, mixing after each addition.
With the mixer on low, slowly pour in buttermilk and mix until combined.
Add salt, vanilla extract, maple extract, baking soda, and baking powder and mix well.
Add half of the flour, mixing until combined, then add remaining flour and mix together.
Drop dough by 2 TBS scoops onto a parchment lined baking sheet about 2" apart.
Bake for 6-8 minutes. Cookies will be pale in color - do not over bake!
Allow cookies to cool a few minutes before transferring to a cooling rack to cool completely.
In a saucepan over medium heat, melt butter and brown sugar.
Bring to a boil for 2 minutes, whisking constantly.
Add milk, maple syrup, and salt and boil again for 1 minute while whisking.
Turn off heat and cool for 15 minutes, then add powdered sugar, whisking until it reaches a glue-like consistency.
If too thick, add milk, 1 TBS at a time.
Quickly spread over cooled cookies.
The icing will thicken as it cools, just add more milk as needed in order to spread it easily over each cookie.
Allow icing to set up before storing in a covered container.