In a large mixing bowl, whisk together melted butter and brown sugar until smooth and creamy. Add in maple syrup and maple extract, stirring to combine. Finally, incorporate the beaten egg until the batter is evenly blended.

In a separate bowl, whisk together flour, ground cinnamon, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until a soft dough forms.

Cover the dough tightly with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

Once the dough has chilled, use a cookie scoop to form 1.5-ounce balls and place them evenly spaced on the lined baking sheet.

Bake for 10 to 12 minutes until edges appear set and golden brown.

While cookies cool, prepare your white chocolate drizzle by melting it in a microwave-safe bowl.

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

Let the decorated cookies sit for about 30 minutes to allow the chocolate to harden completely.