In a large mixing bowl, melt ½ cup of unsalted butter and blend it with 1 cup of brown sugar, ¼ cup of pure maple syrup, and 1 teaspoon of maple extract using a whisk until smooth.

Add in 1 large egg, whisking until fully incorporated.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of baking soda, and ½ teaspoon of fine sea salt.

Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms.

Refrigerate the dough for at least 30 minutes.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Using a cookie scoop, portion out 1.5-ounce balls of dough on the baking sheet, leaving space between each ball.

Bake for 10 to 12 minutes until edges are set and centers are slightly puffy.

Let cookies cool on the sheet for 5 minutes before transferring to a cooling rack.

Melt white chocolate melting wafers in a microwave-safe bowl.

Dip half of each cooled cookie into the melted white chocolate and place back on the parchment-lined sheet.

Sprinkle with holly berry sprinkles before the chocolate hardens.

Let cookies sit at room temperature until the chocolate is set, about 30 minutes.