In a mixing bowl, combine ½ cup of melted unsalted butter, 1 cup of brown sugar, ⅓ cup of pure maple syrup, and 1 teaspoon of maple extract until smooth. Stir in one beaten large egg.

In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of ground cinnamon, ½ teaspoon of baking soda, and a pinch of salt. Gradually incorporate the flour mixture into the wet ingredients until a cohesive dough forms.

Cover the dough bowl with plastic wrap and place it in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Once chilled, form 1.5-ounce balls of dough and place them about 2 inches apart on the baking sheet.

Place the baking sheet in the oven and bake for 10 to 12 minutes, removing them when the edges are set but the centers remain puffy.

Melt 1 cup of white chocolate melting wafers in a microwave-safe bowl in 30-second intervals until smooth.

Dip the tops of the cookies into the melted white chocolate, optionally drizzling additional chocolate over the top or sprinkling with holly berry sprinkles.

Allow decorated cookies to set at room temperature until the chocolate has hardened completely before serving.