In a large mixing bowl, combine ½ cup of melted unsalted butter, 1 cup of brown sugar, ½ cup of pure maple syrup, and 1 teaspoon of maple extract. Whisk these ingredients together until smooth and creamy, creating a luscious base. Then, add 1 large egg and continue to stir until fully incorporated.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, ½ teaspoon of baking soda, and ¼ teaspoon of fine salt until evenly mixed. Gradually introduce this to the wet ingredients.

Gently fold the dry mixture into the wet ingredients using a spatula. Mix until a soft dough forms; it should be slightly sticky. Cover with plastic wrap and refrigerate for 30 minutes.

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

Once the dough has chilled, scoop out portions of approximately 1.5 ounces each and roll them into balls. Place these on the prepared baking sheet, leaving about 2 inches of space between each.

Bake for 10 to 12 minutes until the edges are set and centers are puffy. Let cookies rest for 5 minutes before transferring to a cooling rack.

Prepare the white chocolate dip by microwaving 1 cup of white chocolate melting wafers on half power, stirring every 30 seconds until melted and smooth.

Once cooled, dip half of each cookie into the melted white chocolate and return them to the parchment-lined sheet. Drizzle any remaining melted chocolate over the dipped portions and sprinkle with holly berry sprinkles if desired.