Combine Wet Ingredients: In a large mixing bowl, whisk together the melted unsalted butter, brown sugar, pure maple syrup, and maple extract until smooth. Then add the egg, mixing until fully integrated.

Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, ground cinnamon, baking soda, and fine salt. Whisk until evenly mixed.

Form the Cookie Dough: Gradually incorporate the dry mixture into the wet ingredients, stirring gently until a soft dough forms. Cover and refrigerate for 30 minutes.

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

Scoop and Shape Cookies: Form the dough into 1.5-ounce balls and place them on the prepared baking sheet, leaving 2 inches between each ball.

Bake the Cookies: Bake for 10-12 minutes until the edges are set and centers slightly puffy. They will continue to cook after removing from the oven.

Rest and Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Melt the Chocolate: Place white chocolate melting wafers in a microwave-safe bowl and microwave in 30-second intervals until smooth.

Dip the Cookies: Once cool, dip half of each cookie into the melted chocolate and place on parchment paper to set.

Drizzle and Decorate: Drizzle remaining melted chocolate over the dipped part of each cookie and sprinkle with holly berry sprinkles, if desired.

Serve or Store: Enjoy warm or store in an airtight container at room temperature for up to five days.