In a large mixing bowl, combine melted unsalted butter, brown sugar, pure maple syrup, and maple extract. Whisk until smooth and creamy, about 2 minutes. Add egg and mix until fully incorporated.

In a separate bowl, whisk together all-purpose flour, ground cinnamon, baking soda, and fine salt. Gradually fold the dry mixture into the wet ingredients. Mix gently until a soft dough forms.

Cover the cookie dough and refrigerate for 30 minutes. Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper. Scoop out 1.5-ounce portions of dough and roll into balls, leaving about 2 inches between each.

Bake in the preheated oven for 10-12 minutes until edges are set and centers puff slightly.

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

Melt white chocolate wafers in a microwave-safe bowl at half power, stirring every 30 seconds until smooth, about 1.5-2 minutes.

Dip the bottom half of each cookie into the melted white chocolate and let excess drip off. Place on rack and drizzle remaining chocolate over cookies, adding sprinkles if desired.

Allow dipped cookies to set at room temperature for about 30 minutes before serving or storing.