In a stand mixer or with a hand mixer and a large mixing bowl, cream the butter, sugar and maple syrup together until smooth.
Slowly mix in the flour, sifted if you prefer, and salt until just well incorporated.
Cover and chill for about 10 minutes in the fridge.
Roll out the dough on parchment paper so it is just about ¼ inch thick.
Place the tray in the freezer for 10 minutes.
Preheat your oven to 350 degrees.
Use a sharp knife to cut the dough or a favorite cookie cutter. The chilled dough should cut cleanly, offering up really tidy edges.
Bake for 10 to 12 minutes, depending on the size and thickness of the cookies. Keep an eye on them and remove them from the oven before they start to brown.
Place them on a cooling rack while you melt the white chocolate to package instructions.
Dip one half of each cookie into the melted white chocolate and set on a tray. Finish with the sprinkles.
Let the chocolate set or you can speed up the process by placing the tray in the fridge for a few minutes.