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

In a separate bowl, combine all-purpose flour, cinnamon, baking soda, and fine salt. Whisk until evenly distributed.

Gradually add the dry ingredients into the wet mixture, stirring gently until a soft dough forms. Cover and refrigerate for at least 30 minutes.

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

Scoop about 1.5 ounces of dough for each cookie and roll into balls. Place on the prepared baking sheet, spacing them 2 inches apart.

Bake the cookies in the preheated oven for 10 to 12 minutes until edges are set and centers are puffy but not browned.

Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.

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

Dip half of each cookie into the melted white chocolate, allowing excess to drip off. Place on the baking sheet.

Drizzle remaining melted white chocolate over dipped cookies and immediately add festive sprinkles.

Let the chocolate set completely before serving or storing for about 30 minutes at room temperature.