Prepare the maple cinnamon cookie dough and refrigerate for a minimum of 30 minutes.

Portion the dough into desired size dough balls. I use a food scale and measure 1.5 oz dough balls to have perfectly uniform cookies.

Bake the cookies and allow them to fully cool before decorating.

Melt the white chocolate of choice in a microwave safe bowl. Keep your microwave at half power to prevent overheating the chocolate. I use white chocolate Ghirardellhi melting wafers.

Next, dip half of your cooled cookie into the melted white chocolate and lay it down on wax or parchment paper to dry. Repeat for all cookies.

Let the chocolate dipped portion set and harden.

Pour additional melted white chocolate into a piping bag (my preference because it is more sturdy) or ziplock bag and cut a small tip off of the corner of the bag.

Drizzle the chocolate over the dipped portion.

Place holly berry sprinkles in the corner before the drizzle sets and firms up. Enjoy!