In a medium bowl, combine flour, salt and cinnamon.
Using an electric mixer, beat together butter/ spread and sugar until creamy and smooth. Add vanilla extract and maple extract, and beat for about 2 minutes.
Add flour mixture and beat on low speed until just combined. If the mixture feels too soft, add 1 tbsp of flour, if it feels too dry, add 1 tbsp of dairy free milk.
Divide the dough into two equal parts. Roll out each part of the dough onto the baking parchment to about 1/4 inch thickness. Transfer the rolled out dough onto baking trays and chill for at least 2 hours. You can also chill the dough overnight, just remember to cover the dough with cling film so it won't dry out in the fridge.
When the dough is chilled, preheat the oven to 170 C. Prepare your baking trays, and line them up with baking parchment. Take one of the dough pieces out of the fridge and using your cookie cutter, cut into desired shapes. Transfer to prepared baking trays and bake for 8 minutes, rotating cookies half way through to ensure more even bake.
Re-roll any leftover dough (chill again if necessary) and repeat until you have used up all of the dough.
* The amount of cookies will depend on the size of your cutters.