Maple Pecan Coffee Cake Cookies

Ingredients

• 1 cup unsalted butter (2 sticks; room temperature)
• 1 cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 2 cups all-purpose flour (for the cookies)
• 0.5 cup cake flour (for the cookies)
• 2.5 tsp ground cinnamon
• 0.5 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp kosher salt (for the cookies)
• 0.5 cup all-purpose flour (for the streusel)
• 0.5 cup granulated sugar (for the streusel)
• 0.25 cup unsalted butter (melted and cooled slightly; for the streusel)
• 3 tbsp chopped pecans (for the streusel)
• 1 tsp maple syrup (for the streusel)
• 0.5 tsp kosher salt (for the streusel)
• 1 cup confectioners' sugar (for the glaze)
• 3 tbsp maple syrup (for the glaze)
• 1 tbsp heavy cream or milk (Use 1–2 tablespoons, or more until the glaze reaches the desired consistency)

Steps

1. 1

   Preheat the oven to 350°F. Line baking sheets with parchment paper.

2. 2

   For the cookies, place the room-temperature butter and packed brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream them together on medium speed.

3. 3

   Add the room-temperature egg and vanilla extract. Mix on low speed until incorporated.

4. 4

   In a separate bowl, whisk together the all-purpose flour, cake flour, cinnamon, baking soda, baking powder, and the cookie portion of kosher salt.

5. 5

   Gradually add the flour mixture to the wet ingredients, mixing until the cookie dough is combined.

6. 6

   For the streusel, add the all-purpose flour, granulated sugar, melted and slightly cooled butter, chopped pecans, maple syrup, and the streusel portion of kosher salt to a small bowl.

7. 7

   Mix the streusel ingredients together until the mixture is crumbly. Set it aside.

8. 8

   Using a 2-tablespoon cookie scoop, drop the dough onto a parchment-lined baking sheet, spacing the portions about 2 inches apart. The source notes that six dough balls usually fit on each sheet.

9. 9

   Gently press each dough ball with your hand to flatten it slightly.

10. 10

    Top each cookie with about 1 tablespoon of the streusel.

11. 11

    Bake for 12–14 minutes, until the cookies are just beginning to brown.

12. 12

    Remove the cookies from the oven and let them cool while you prepare the glaze.

13. 13

    For the glaze, whisk the confectioners' sugar, maple syrup, and heavy cream or milk together until smooth and glossy.

14. 14

    Drizzle the glaze over the cooled cookies.

Notes

Store the cookies in an airtight container at room temperature for up to 3–5 days. To freeze, omit the glaze, cool the cookies completely, wrap them individually if desired, and store them in a freezer-safe container for up to 2–3 months. Thaw at room temperature or in the refrigerator and glaze before serving if desired. The glaze may be omitted. If using salted butter, consider reducing the added salt.

Nutrition per serving

• dessert
• cookies
• baked
• breakfast
• coffee cake
• maple
• pecan
• make-ahead