In a large mixing bowl, whisk together the melted unsalted butter, brown sugar, pure maple syrup, and maple extract until smooth and well combined. Add the egg and mix thoroughly.

In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and fine salt. Gradually incorporate into the wet ingredients until a soft dough forms.

Cover the mixing bowl with plastic wrap and refrigerate the dough for 30 minutes.

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

Scoop portions of dough weighing about 1.5 ounces and roll into smooth balls. Place on the baking sheet about 2 inches apart.

Bake for 10 to 12 minutes until the edges are set but the centers remain soft and puffy. Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Melt the white chocolate melting wafers in a microwave-safe bowl, stirring until smooth.

Dip half of each cookie into the melted white chocolate and set back onto parchment paper to dry.

Drizzle additional melted white chocolate over the cookies and sprinkle with holly berry sprinkles if desired.

Let the chocolate set completely before serving or storing the cookies in an airtight container.