Preheat oven to 350°F. Prepare 2 baking sheets with nonstick silicon mats or parchment paper and set aside.
In a large bowl, sift together flour, baking powder and salt. Set aside.
In a separate large bowl using a stand of hand mixer, cream together butter and brown sugar until light and creamy.
Add egg, maple extract, vanilla extract and almond extract and beat to combine.
Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition.
On a lightly floured surface, roll out dough to about ¼" thick (I like to use rolling pin rings to ensure the dough is even). Use your favorite cookie cutter to cut out each cookie and place on prepared baking sheets. Since these won't spread, you can add more to a sheet than usual, but I still like to leave 1" between each cookie for even baking.
Bake for about 8 minutes until cookies are set, but edges are not yet browned.
Bake one batch at a time, allowing the baking sheet to cool completely before adding the next batch of cookies to bake - this will ensure even and consistent baking times.
Let cool 5-10 minutes on baking sheet, then transfer to wire racks to cool completely.