These are the cozy, nap-on-the-couch kind of cookies. Imagine a soft maple cookie with a cinnamon crumb crown, a little pecan crunch, and a drippy maple glaze that tastes like Saturday morning. It’s basically coffee cake, but in cookie form, which means you don’t have to commit to a whole slice. You just grab one, take a bite, and suddenly you’re investing in a second cup of coffee like you’re on vacation.

My family is feral for these. My husband “quality controls” them so aggressively I’ve started pre-counting. The kid dunks one in milk, I dunk one in coffee, and somehow another one disappears during cleanup like a magic trick. These have become our Sunday bake—music on, oven warming, someone sneaking the streusel. It’s a whole mood.

Why You’ll Love This Delish Maple Pecan Coffee Cake Cookies

– It’s a cookie that thinks it’s breakfast. Coffee cake vibes without a fork.
– Maple syrup + brown sugar = caramel cozy. Your kitchen will smell ridiculous.
– Crunchy pecan streusel on top so every bite has texture, not just sweet.
– The glaze is quick and cures shiny. Looks bakery-fancy, zero drama.
– No overnight chill. Just a quick 10-minute freeze while the oven preheats if you want chunkier cookies.

How to Make It

Okay, we’re doing three easy parts: streusel, cookie dough, glaze. Preheat to 350°F and line two sheet pans with parchment.

Streusel first so it can chill: in a bowl, toss 1/2 cup all-purpose flour, 1/3 cup packed brown sugar, 1 teaspoon ground cinnamon, a pinch of salt. Work in 3 tablespoons cold unsalted butter (small cubes) with your fingers until sandy with little clumps. Stir in 1/2 cup chopped pecans. Pop the bowl in the fridge.

Dough time: beat 1/2 cup unsalted butter (softened) with 1/2 cup packed brown sugar and 1/4 cup granulated sugar until fluffy, like 2 minutes. Beat in 1 large egg, 2 teaspoons vanilla, 2–3 tablespoons real maple syrup, and if you’ve got it, 1/2 teaspoon maple extract for extra oomph. In another bowl whisk 1 3/4 cups all-purpose flour, 1 teaspoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, and 1/2 teaspoon cinnamon. Add the dry to the wet and mix just until it comes together. Don’t overbeat—tender cookies need you to be chill.

Scoop 2-tablespoon balls, set on sheets, and give the tops a tiny press so they’re slightly flattened. Make a shallow dimple with your thumb and pile on a heaping tablespoon of the cold streusel. If you’ve got the patience, slide the trays into the freezer for 10 minutes so the cookies bake thicker and the crumb sets. Bake 10–12 minutes until edges are set and the tops look matte but soft in the middle. Cool on the pan 10 minutes.

Glaze: whisk 1 cup powdered sugar with 2–3 tablespoons maple syrup and 1–2 teaspoons milk (just enough to make it drizzly) and a tiny pinch of salt. Zigzag over cooled cookies and let it set. Makes about 18 cozy, crumb-topped cookies.

Ingredient Notes

– Maple syrup: Get the real stuff. The darker/robust grade brings that deep maple flavor. Don’t boil it into the dough or it can make things weird and sticky—just mix it in.
– Pecans: Chop them small so they cling to the streusel and don’t roll off. Toasting is optional but adds that warm, nutty aroma.
– Unsalted butter: Soft for the dough, cold for the streusel. If your butter is melty, the crumb won’t clump and the cookies spread more.
– All-purpose flour: Spoon and level, please. Too much flour = cakey, dry cookies; too little = pancake cookies. Been there.
– Baking soda + baking powder: The tag team that keeps them puffy without turning into muffin tops. Don’t skip one and double the other.
– Cinnamon: In the streusel and the dough, just a nudge. If you accidentally go heavy-handed, it’s still good—just more “fall.”
– Maple extract: Totally optional but makes the flavor pop. If you don’t have it, add an extra splash of vanilla and you’re fine.
– Cornstarch: Tiny bit for tenderness. You can skip it, but it helps that soft-in-the-middle cookie dream.

Recipe Steps

1. Preheat oven to 350°F and line two sheet pans with parchment.
2. Make streusel: mix flour, brown sugar, cinnamon, salt; cut in cold butter until sandy; stir in pecans and chill.
3. Cream softened butter with brown sugar and granulated sugar until fluffy, then beat in egg, vanilla, maple syrup, and maple extract.
4. Whisk flour, cornstarch, baking soda, baking powder, salt, and cinnamon; add to wet and mix just until combined.
5. Scoop 2-tablespoon dough balls, dimple tops, mound with chilled streusel, and freeze trays 10 minutes for thicker cookies.
6. Bake 10–12 minutes until edges set; cool 10 minutes, then glaze with powdered sugar, maple syrup, and a splash of milk.

What to Serve It With

– A strong cup of coffee or a maple latte if you’re feeling extra.
– Vanilla ice cream—warm cookie, cold scoop, serious situation.
– Greek yogurt and berries for a “this is breakfast now” moment.

Tips & Mistakes

– Freeze the topped dough for 10 minutes so the streusel sticks and the cookies don’t spread too much.
– Don’t overbake—pull when the edges are set but the centers look a touch soft. They finish on the pan.
– If your streusel looks dusty, squeeze it into small clumps with your fingers before topping.
– Toast nuts for 5–7 minutes at 350°F for deeper flavor, but let them cool before mixing into the crumb.
– Use light-colored sheet pans; dark pans brown the bottoms fast.
– If the glaze is too thick, add drops—literally drops—of milk. Too thin? More powdered sugar.

Storage Tips

Room temp: stash in an airtight container up to 3 days with a little piece of bread in there to keep them soft.
Fridge: 1 week, but let them hit room temp so the glaze isn’t stiff.
Freezer: baked cookies freeze great up to 2 months; thaw on the counter. Or be a goblin and eat one cold—honestly, not mad at it. Breakfast-approved.

Variations and Substitutions

– No pecans? Use walnuts or almonds. Nut-free: swap nuts for 1/2 cup old-fashioned oats in the streusel.
– No maple extract? Add extra vanilla or a splash of bourbon. Different vibe, still cozy.
– Honey instead of maple syrup: it works, but flavor shifts. Reduce to 2 tablespoons so it doesn’t overwhelm.
– Dairy-free: plant butter works; choose one that’s firm so the streusel clumps.
– Gluten-free: a good 1:1 all-purpose replacement flour does fine—bake 1 extra minute if they look pale.
– Egg-free: a flax egg (1 tablespoon ground flax + 3 tablespoons water) works, but they’ll be slightly denser.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use a 1:1 gluten-free baking flour with xanthan gum. Chill the topped dough 15 minutes so the cookies hold shape, and bake a minute longer if needed.

Do I have to toast the pecans first?

Not required, but it levels up the flavor. 350°F for 5–7 minutes, cool, then chop. If they’re warm, they’ll melt the streusel—ask me how I know.

Can I skip the maple extract?

Totally. The syrup alone is lovely. Add an extra 1/2 teaspoon vanilla to round it out. If you want bolder maple without extract, brown the butter for the dough. Unreal combo with pecans.

Do I need to chill the dough?

Not for hours. A quick 10-minute freeze after topping keeps the cookies thick and the crumb intact. If you skip it, they’ll spread a bit more but still taste amazing.

How do I keep the streusel from falling off?

Press the crumb lightly into the dough, freeze 10 minutes, and don’t over-mound. Let cookies cool on the pan before moving, then glaze—glaze acts like tasty glue.

Delish Maple Pecan Coffee Cake Cookies