Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

Let the chocolate dipped portion set and harden.

Step 7

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.

Step 8

Drizzle the chocolate over the dipped portion.

Step 9

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