In a large mixing bowl, whisk together the melted unsalted butter and brown sugar until smooth and creamy. Gradually add the maple syrup and maple extract, stirring until fully combined. Then, incorporate the beaten egg, mixing until the mixture is uniform and glossy.

In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until a cohesive dough forms.

Cover the dough with plastic wrap and refrigerate it for at least 30 minutes.

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

Once the dough has chilled, use a cookie scoop to portion out balls of dough, about 1.5 ounces each. Arrange them on the prepared baking sheet, leaving about 2 inches of space between each ball.

Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.

Melt the white chocolate melting wafers in a microwave-safe bowl until smooth and creamy.

Once cooled, dip half of each cookie into the melted white chocolate and place them back on the parchment paper. Drizzle additional melted chocolate over the tops and sprinkle with holly berry sprinkles.

Allow the chocolate drizzle to harden completely, approximately 30 minutes at room temperature.