Beat the butter until light and creamy then beat in the maple sugar, brown sugar, salt, vanilla, and maple flavoring until well combined.
Mix in the flour until dough no longer looks dry and crumbly.
Wrap the dough in plastic wrap and refrigerate for 2 hours or overnight.
Preheat the oven to 350 degrees (F) and line baking sheet(s) with parchment paper.
Lightly flour work surface and rolling pin. Divide dough in half and roll out each portion between 1/8-inch to 1/4-inch thick, depending on your preference.
Using your favorite cookie cutters, cut into desired shapes and place on prepared baking sheet(s). Refrigerate for 10 minutes.
If using maple sugar for topping, sprinkle the tops of the cutouts with the sugar.
Bake 9 - 11 minutes for thinner cookies and 11 - 13 minutes for thicker cookies. The edges should be lightly golden.
Cool on baking sheet for 5 minutes then remove to wire rack to cool completely.
If using maple icing instead of maple sugar topping, whisk the confectioners' sugar and 4 tablespoons maple syrup together. If needed, add additional maple syrup until the icing is spreadable and smooth. Spread over the completely cooled cookies. Decorate with sprinkles if desired.
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