Begin by preparing the chewy maple cinnamon cookie dough. In a large mixing bowl, cream together softened butter, granulated sugar, brown sugar, and the egg until smooth and fluffy.

Gradually add in the all-purpose flour, baking soda, ground cinnamon, and a pinch of salt. Mix until just combined, and fold in pure maple syrup. Chill the dough in the refrigerator for at least 30 minutes.

While the dough is chilling, preheat your oven to 350°F (175°C) and prepare a light-colored baking sheet by lining it with parchment paper.

After chilling, weigh out 1.5 oz portions of the dough and roll each portion into a smooth ball. Space them at least two inches apart on the prepared baking sheet.

Bake the cookies in the preheated oven for about 12 minutes. The edges should appear firm, while the centers may still be slightly puffy.

Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

While cooling, melt the white chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals until smooth.

Dip half of each cookie into the melted white chocolate, allowing excess chocolate to drip off, then place them back on the baking sheet.

While the chocolate is still warm, drizzle any remaining chocolate over the dipped cookies and sprinkle holly berry sprinkles on top.