Add 14 Tbsp room temperature unsalted butter, ½ cup white sugar, ½ cup brown sugar, ½ tsp maple extract, and 1 Tbsp vanilla bean extract. Beat with a hand mixer or stand mixer until creamy and evenly combined.
Add in the egg and beat until smooth.
Add in 3 cups flour and ½ tsp salt and beat until a crumbly dough forms. It should be crumbly, but hold together when pressed and not stick excessively to your hands.
There's a lot of dough, so you can optionally separate the dough into two halves to make it easier to work with. If separating, store the second half wrapped in plastic wrap in the fridge. (Note: you can also freeze the dough for future use.)
Sprinkle your counter and rolling pin lightly with flour. Roll the dough to approximately ⅛" - ¼" thick. Use a maple cookie cutter, or any kind of cookie cutter you'd like, cut the cookies. You can also freehand them with a knife, if desired!
Lay each cookie on a parchment paper lined baking sheet. They should not spread, so you can keep them closer than other types of cookies. I try to leave roughly 1" of space between each cookie. Re-roll dough and continue cutting until baking sheet is full.
Pop baking sheet into the freezer for 1-3 minutes. (I like to make a baking sheet, then pop it in the freezer while I cut out the cookies for the next sheet.)
Remove baking sheet from the freezer and bake 8-10 minutes or until the edges just barely begin to turn brown. Allow the cookies to cool to room temperature before proceeding with the chocolate drizzle and glaze.