1-Cream the softened butter and granulated sugar together on medium to medium-high speed for about 2 minutes until fluffy and lightened in color.

2-Add the egg, 1 teaspoon maple extract, and 1/2 teaspoon vanilla extract, mixing until combined.

3-In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

4-Gradually add the dry ingredients to the wet mixture, stirring until just combined; the dough will be slightly sticky.

5-Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours.

6-Preheat the oven to 375°F and line baking sheets with parchment paper.

7-Lightly flour a work surface and rolling pin, then roll the dough to 1/4-inch thickness.

8-Cut into desired shapes with cookie cutters and place them about 1 1/2 inches apart on the baking sheets.

9-Bake for 9 to 11 minutes until the edges begin to turn lightly golden.

10-Cool the cookies on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

11-Sift 3 cups confectioners’ sugar into a large bowl and whisk it together with 1/2 teaspoon ground cinnamon.

12-Add 2 tablespoons pure maple syrup, 1/4 teaspoon maple extract, and 1/4 teaspoon vanilla extract; whisk to combine, which may result in small clumps.

13-Gradually add milk, about 1 teaspoon at a time (approximately 6 to 8 teaspoons total), whisking until the icing is thick and smooth.

14-Pipe or spoon the icing onto fully cooled cookies and allow it to harden completely, which can take several hours or longer depending on thickness.