In a large mixing bowl, whisk together ½ cup of melted unsalted butter, 1 cup of brown sugar, ½ cup of pure maple syrup, and 1 teaspoon of maple extract until the mixture is smooth and well-combined. Stir in 1 large egg until fully incorporated.

In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, ½ teaspoon of baking soda, and ¼ teaspoon of fine salt. Slowly fold the dry ingredients into the wet mixture until a soft dough forms.

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Once the dough is chilled, shape the dough into 1.5-ounce balls and space them 2 inches apart on the baking sheet.

Bake the cookies for 10 to 12 minutes until the edges are set and centers look puffed but soft. Remove when slightly underbaked.

Allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Melt 1 cup of white chocolate melting wafers in a microwave-safe bowl, heating at half power for 30 seconds, stirring continuously until smooth.

Once cool, dip half of each cookie into the melted white chocolate and place back on the baking sheet. Drizzle remaining chocolate and add sprinkles before it sets.

Allow the chocolate coating to set at room temperature for about 30 minutes before serving or storing.