Combine the all-purpose flour, baking soda, ground cinnamon, and salt in a bowl, then whisk until well mixed.

In a separate bowl, cream together softened unsalted butter, brown sugar, and pure maple syrup until fluffy.

Add one egg and mix until properly combined, followed by slowly incorporating the dry mixture.

Chill the maple dough in the fridge for at least 30 minutes.

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

Weigh out 1.5-ounce balls of cookie dough and space them on the baking sheet.

Bake for 10-12 minutes, until edges are firm and centers are slightly puffed.

After baking, cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack.

In a microwave-safe bowl, melt the white chocolate wafers at 50% power, stirring every 30 seconds until smooth.

Dip half of each cookie into the melted chocolate, ensuring good coverage.

Sprinkle holly berry sprinkles on top while the chocolate is still warm.

Allow the cookies to rest at room temperature until the chocolate is fully set.