In a large bowl and hand mixer or the bowl of your stand mixer with paddle attached, cream together butter, powdered sugar, brown sugar.
Add in maple extract and incorporate into the dough.
Add flour into dough, either by hand with a wooden spoon or rubber spatula or by mixer on low. Stop when the dough starts to come together and bring together by hand into a ball.
Roll dough into a log shape, or form into a rectangular shape. Make it longer and thinner if you would like smaller cookies or shorter and thicker if you would like bigger cookies. You will slice this dough to make the cookies.
Wrap dough in plastic cling wrap tightly, and put in the refrigerator to chill for at least 1 hour.
Preheat your oven to 350°F and line a baking sheet with parchment.
Bring your dough out of the refrigerator and slice dough into pieces about ¼ inch thick. Place onto lined baking sheet with at least 1 inch separating each cookie.
Bake the cookies on the center rack for about 13 minutes. The cookies will be ready when the edges are just starting to lightly turn golden.
Allow cookies to cool on baking sheet for about 5 minutes as they will still be a little soft (but will firm up) before moving to a wire rack to cool.
