To the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy - about 3 minutes. Scrape down the sides of the bowl as necessary.
Add the egg, maple syrup, vanilla extract, and maple extract to beat on medium-high speed until well combined and smooth. Scrape the side of the bowls and add the flour mixture and beat until just combined.
Wrap dough and chill in the fridge for at least 2 hours.
Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.