Easy Maple Cookies with Maple Icing

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
Add the eggs one at a time, mixing well after each addition.
With the mixer on low speed, slowly mix in the buttermilk until combined.
Stir in the salt, vanilla extract, maple extract, baking soda, and baking powder.
Gradually add the flour in two batches, mixing just until combined.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 6–8 minutes, until edges are set and tops are just lightly golden.
Cool cookies briefly on the baking sheets, then transfer to wire racks to cool completely.
To make the icing, melt the butter and brown sugar in a saucepan over medium heat. Bring to a boil for 2 minutes while whisking.
Add the milk, maple syrup, and salt. Boil again for 1 minute, whisking constantly.
Remove from heat and let cool for 15 minutes, then whisk in the powdered sugar until smooth.
Spread icing over cooled cookies and allow it to set before storing.