Mix Wet Ingredients: In a large mixing bowl, combine melted unsalted butter, brown sugar, pure maple syrup, and maple extract. Stir until smooth, then add the egg.

Combine Dry Ingredients: In a separate bowl, whisk together flour, ground cinnamon, baking soda, and fine salt until evenly distributed.

Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Cover and refrigerate for 30 minutes.

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

Shape the Cookies: After chilling, shape about 1.5-ounce balls of dough and place them on the prepared baking sheet.

Bake to Perfection: Bake for 10 to 12 minutes, keeping an eye on them to ensure edges are set while the centers remain soft.

Cool and Transfer: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the White Chocolate Drizzle: Melt white chocolate melting wafers in a microwave-safe bowl, stirring every 30 seconds until smooth.

Drizzle and Decorate: Dip half of each cookie in melted white chocolate, drizzle remaining chocolate on top, and optionally add sprinkles.

Allow to Set: Let the cookies sit at room temperature until the chocolate drizzle is fully set, about 20–30 minutes.