Start by mixing softened butter, maple syrup, and maple extract in a bowl until well combined.

In a separate bowl, whisk together your all-purpose flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, gently combining until fully incorporated.

Refrigerate the dough for 30 minutes to 1 hour.

Preheat your oven to 350°F (175°C). Shape the chilled dough into balls and place them on light-colored baking sheets. Bake for 10-12 minutes until the edges are set, but the centers remain soft.

Let the cookies cool for a few minutes before transferring them to wire racks. Melt white chocolate and drizzle it over the cookies, then sprinkle on the holly berry decorations while the chocolate is still wet.