In a large mixing bowl, combine softened unsalted butter, brown sugar, and maple syrup until creamy. Add in the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet mixture until fully combined. Cover the dough and refrigerate for at least 30 minutes to enhance flavors and texture.

Once chilled, remove the dough from the refrigerator and prepare your baking sheets by lining them with parchment paper. Using a cookie scoop or scale, portion out the dough into 1.5-ounce balls for uniform cookies. Arrange the cookie balls on the prepared baking sheets with about two inches of space between each to allow for spreading during baking.

Preheat your oven to 350°F (175°C), ensuring it reaches the right temperature for even baking. While the oven heats up, double-check that your baking sheets are ready and that the cookie balls are evenly spaced.

Once the oven is preheated, carefully place the baking sheets in the oven. Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden but the centers remain soft. Keep an eye on them to avoid overbaking.

After baking, remove the sheets from the oven and let the cookies cool for a few minutes before transferring them to wire racks. Once cooled, melt your white chocolate wafers and dip the tops of the cookies in the melted chocolate. Optionally, you can drizzle more chocolate or sprinkle decorations on top for an elegant touch.