In a large mixing bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and softened butter until well blended. Add the maple syrup and eggs, mixing until you achieve a smooth, cohesive dough that is slightly sticky.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

Preheat your oven to 350°F (175°C). Using a food scale, measure out 1.5 oz portions of the dough and roll them into uniform balls.

Line your baking sheets with parchment paper and space the dough balls about two inches apart.

Place the baking sheets in the preheated oven and bake for 12-15 minutes.

Once baked, transfer the cookies to wire racks and let them cool completely.

In a microwave-safe bowl, heat the white chocolate wafers at half power, stirring every 30 seconds until completely smooth.

Dip half of each cookie into the creamy white chocolate and place them on parchment paper.

Allow the decorated cookies to sit at room temperature until the chocolate hardens, which takes about 30 minutes.