In a large mixing bowl, combine melted butter, brown sugar, pure maple syrup, and maple extract, stirring until smooth and well-blended. Incorporate one egg and whisk until fully combined.

In a separate bowl, whisk together all-purpose flour, cinnamon, baking soda, and salt.

Gradually incorporate the dry mixture into the wet ingredients, mixing 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 the dough into 1.5-ounce balls and place on the baking sheet, spaced about 2 inches apart.

Bake for 10 to 12 minutes until edges are set and centers are soft. Avoid browning.

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

Melt white chocolate wafers in a microwave-safe bowl, stirring until smooth.

Dip half of each cookie into the melted white chocolate and sprinkle with holly berry decorations.

Allow the chocolate to set completely before serving.