Preheat your oven to 350°F on convection. In a stand mixer or using a hand mixer, beat the room-temperature butter for 3–5 minutes, until pale and off-white.

Add the brown sugar and granulated sugar to the butter. Beat for about 2 minutes, until the mixture is light and fluffy.

Mix in the egg until fully incorporated. Stir in the vanilla extract and maple extract.

Add the flour, baking soda, cinnamon, and salt. Mix on low speed if using a stand mixer, or gently fold with a spatula if mixing by hand, just until a dough forms.

Using a ⅓-cup scoop or your desired size, place one ball of dough on a baking tray and bake it as a test cookie. This helps ensure no ingredients were missed, checks your oven temperature, and shows how much the cookie will spread.

After the test cookie, scoop and space the remaining dough on the tray, using the test cookie as a guide for spacing. I was able to fit six cookies per tray. The dough can be left domed or gently flattened if preferred. Bake for 12–14 minutes for ⅓-cup cookies.

For perfectly round cookies, place a circular bowl or cup over the warm cookies and gently swirl to smooth the edges. Let the cookies cool on the tray for about 10 minutes before removing.

Beat the butter and shortening together until smooth and off-white. Gradually add the powdered sugar until fully incorporated. Add the heavy cream and extracts, then whip until light and fluffy. For smoother piping, gently fold the frosting with a spatula to reduce air bubbles.

Divide the frosting as desired and add food coloring and additional extracts. Add coloring gradually until the desired shade is reached, as food coloring strength can vary.

Frost the cooled cookies and finish with sprinkles. Store cookies in the refrigerator for up to 10 days or at room temperature for up to one week.