Preheat oven to 325?F. Melt butter in a sauce pan over medium heat; cook, whisking occasionally, until butter foams and begins to turn amber and smell nutty. Heat butter in a sauté pan over medium heat, until it melts and bubbles. Remove from heat and set aside to cool. Set aside 1 tablespoon brown butter for icing.
In a stand mixer with paddle attachment, cream together brown butter, sugars, maple syrup, and extracts. Add egg yolk and beat 30 seconds more. Mix in flour, cinnamon, salt and baking powder.
Dust a clean surface and rolling pin liberally with flour. Shape dough into a flat square; dust with flour and roll into a 1/4-inch thick square. Use a sharp knife to cut off any rough edges; slice square into 2-inch rows vertically and horizontally, forming 2-inch squares. Place cookies 1/2-inch apart on 2 parchment-lined baking sheets. Dip the pointy side of a meat mallet into flour and press into each square to make a waffle pattern.
Bake 15 minutes or until golden brown at edges. Let cool completely on parchment.
Mix together sugar, maple extract and syrup, cinnamon and reserved brown butter in a medium bowl. Add coffee until icing is thin enough to drizzle. Place icing in a zippered plastic bag and snip corner. Drizzle to simulate a puddle of syrup on each cookie.
Use a sharp knife to cut white chocolate bar into tiny cubes of butter. Place one cube in the center of each cookie. Let icing set 30 minutes or until hard.