In the bowl of a stand mixer, or in a large bowl with a electric hand mixer, cream butter and both sugars together for 2 minutes.

Add the egg and continue to mix for 1 minute.

Pour in the maple syrup, vanilla and maple extracts. Continue mixing as you add these ingredients.

Gradually add the flour, baking soda, salt. If the dough gets sticky, you can finish mixing with a wooden spoon.

Cover the bowl with plastic wrap and chill dough in the refrigerator for 90 minutes.

When you remove the dough from the fridge, preheat the oven to 350°F.

Use a medium cookie scooper to form balls of dough and place them on a lined cookie sheet, about 2 inches apart. You may need to bake in batches.

Bake for 12 to 15 minutes. Allow cookies to cool on the pan for 3 to 5 minutes before transferring to a wire cooling rack.

Add icing ingredients to a medium bowl and whisk until smooth.

If icing is too thick, add more milk. If icing is too runny, add more powdered sugar, until you have the consistency you like.