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Delish Maple Pecan Coffee Cake Cookies

Delish Maple Pecan Coffee Cake Cookies

Tender coffee cake–style cookies loaded with cinnamon, toasted pecans, and a buttery streusel crown, finished with a luscious maple glaze. Cozy bakery flavors in an easy, make-ahead cookie.
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Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 large egg
  • 0.25 cup pure maple syrup
  • 1.5 tsp vanilla extract
  • 0.5 cup sour cream full-fat
  • 2.25 cup all-purpose flour for dough
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon for dough
  • 0.5 tsp kosher salt
  • 1 cup pecans chopped and toasted; for dough
  • 0.75 cup all-purpose flour for streusel
  • 0.25 cup light brown sugar for streusel
  • 1 tsp ground cinnamon for streusel
  • 0.25 cup unsalted butter cold and cubed; for streusel
  • 0.5 cup pecans chopped; for streusel
  • 1 cup powdered sugar for glaze
  • 2 tbsp pure maple syrup for glaze
  • 1 tbsp milk for glaze; add more to thin if needed
  • 0.25 tsp maple extract optional, for stronger maple flavor

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line 2 baking sheets with parchment. If your pecans aren’t toasted, spread them on a sheet and bake for 6 to 8 minutes until fragrant; cool, then chop.
  • Make streusel: In a bowl, combine 0.75 cup flour, 0.25 cup brown sugar, and 1.0 tsp cinnamon. Cut in 0.25 cup cold cubed butter with a fork until clumpy. Stir in 0.5 cup chopped pecans. Refrigerate while you make the dough.
  • Cream 0.75 cup softened butter, 0.75 cup granulated sugar, and 0.25 cup brown sugar on medium speed until light and fluffy, about 2 minutes.
  • Beat in 1.0 large egg, then 0.25 cup maple syrup and 1.5 tsp vanilla. Mix in 0.5 cup sour cream just until smooth.
  • Whisk dry ingredients: 2.25 cups flour, 1.0 tsp baking powder, 0.5 tsp baking soda, 1.0 tsp cinnamon, and 0.5 tsp salt.
  • Add dry ingredients to wet on low speed until just combined. Fold in 1.0 cup chopped toasted pecans. Dough will be soft.
  • Scoop dough into 2.0 tbsp mounds onto sheets, spacing about 2 inches. Lightly flatten tops with your fingers.
  • Top each mound generously with cold streusel, pressing lightly so it adheres.
  • Bake 12 to 14 minutes, until edges are set and tops look dry but centers are still soft. Do not overbake.
  • Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
  • Make glaze: Whisk 1.0 cup powdered sugar with 2.0 tbsp maple syrup and 1.0 tbsp milk (plus maple extract if using) until smooth and drizzleable.
  • Drizzle glaze over cooled cookies. Let set 15 minutes before serving.

Notes

Tip: Chill the streusel to keep it clumpy and crisp. Store cookies airtight at room temperature up to 3 days or freeze (unglazed) up to 2 months. Drizzle glaze after thawing. For extra maple punch, swap some milk in the glaze for more maple syrup.