In a large mixing bowl, combine ½ cup of melted unsalted butter with 1 cup of brown sugar, ½ cup of pure maple syrup, and 1 teaspoon of maple extract. Stir until smooth and slightly glossy.

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.

Gradually add the dry ingredients to your wet mixture, stirring until a soft, sticky dough forms.

Cover the mixing bowl and refrigerate the dough for about 30 minutes.

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

Once the dough has chilled, scoop 1.5-ounce balls and place them on the baking sheet with 2 inches of space between each ball.

Bake for 10 to 12 minutes, until the edges are set and the centers are slightly soft.

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

In a microwave-safe bowl, add 1 cup of white chocolate melting wafers and microwave in 30-second intervals until melted.

Once cookies are cool, dip half into the melted chocolate and let excess drip off.

Drizzle remaining chocolate over dipped cookies and sprinkle with holly berry sprinkles or crushed peppermint.

Allow the cookies to sit until the chocolate is fully set, then store in an airtight container.