Instructions

• Whisk together flour, cinnamon, baking powder, and salt in a medium bowl, then set aside.
• In a large bowl, beat softened butter and granulated sugar with a mixer until smooth and creamy for about 2 minutes. Add the egg, maple extract, and vanilla extract, then beat for about 1 minute until combined, scraping the bowl as needed.
• Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined; the dough will be soft. If too sticky, add an additional tablespoon of flour.
• Divide the dough into two equal parts and roll each portion to about 1/4-inch thickness on lightly floured parchment paper or a silicone mat, using more flour if necessary.
• Lightly dust one rolled dough with flour, cover it with a piece of parchment, and place the second rolled dough on top. Cover the stacked doughs with plastic wrap or foil and refrigerate for at least 1-2 hours, or up to 2 days.
• Once chilled, preheat the oven to 350°F (177°C) and line 2-3 baking sheets with parchment paper. Carefully remove the top dough, cut star shapes with a cookie cutter, and transfer them to the prepared baking sheets. Reroll scraps and continue cutting until all dough is used, then repeat with the second piece of dough.
• Before baking, top the cookies with sprinkles, pressing them gently with a spoon to ensure they adhere securely.
• Bake for 11-12 minutes until the edges are lightly browned, rotating sheets halfway if your oven has hot spots. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
• If using, melt coarsely chopped white chocolate in the microwave in 20-second increments, stirring after each, until smooth. Dip the cooled cookies into the melted chocolate and allow the chocolate to set completely at room temperature or in the refrigerator.