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Soft, chewy maple crumble cookies with a warm cinnamon sugar swirl and a crunchy, salty-sweet maple pecan streusel topping, perfect for a cozy and comforting treat.

Ingredients

Scale
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup light brown sugar
  • 2 tablespoons pure maple syrup
  • 1 egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon maple extract (optional)
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup unsalted butter, melted (for streusel)
  • 3 tablespoons light brown sugar, packed (for streusel)
  • 1 teaspoon pure maple syrup (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 3 tablespoons chopped pecans (for streusel)
  • pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheet(s) with parchment paper.
  2. Bring butter and egg to room temperature.
  3. Measure flour by spooning into the measuring cup and leveling with a knife.
  4. Mix brown sugar and cinnamon in a small bowl to make the cinnamon sugar swirl.
  5. Beat softened butter and brown sugar in a stand mixer with the paddle attachment until light and fluffy, about 2 minutes.
  6. Scrape down the bowl, add maple syrup, egg, vanilla extract, and maple extract (if using), and beat until smooth and fluffy, about 2 minutes.
  7. Add all-purpose flour, baking powder, baking soda, and salt; mix on low speed, then increase speed until no flour streaks remain, avoiding overmixing.
  8. Gently fold the cinnamon sugar mixture into the dough once or twice to create visible ribbons.
  9. Toast pecans in a dry skillet until fragrant, then chop if needed.
  10. In a separate bowl, combine melted butter, brown sugar, maple syrup, flour, chopped pecans, and a pinch of salt; mix with a fork until crumbly and clumping to form the streusel.
  11. Use a 1.5-ounce cookie scoop to portion dough onto the prepared baking sheet(s).
  12. Lightly press each dough ball to flatten slightly so the streusel will stick.
  13. Pile a generous spoonful of streusel onto each dough ball and press it in to adhere.
  14. If the dough is too warm or spreading too much, chill the prepared dough balls with streusel for 15–30 minutes.
  15. Bake cookies for 12–15 minutes until the edges are set but the centers are still slightly soft; rotate pans halfway through if baking multiple sheets.
  16. Cool the cookies completely on the baking sheet before serving or storing.

Notes

Use butter and eggs at room temperature for better creaming and soft cookie texture., Measure flour carefully by spooning and leveling to avoid dry or spreading cookies., Fold in cinnamon sugar gently to keep swirls visible., Press streusel topping firmly on dough balls to prevent falling off during baking., Bake until edges are set and centers remain soft for chewy texture., Toast pecans before chopping to enhance nutty flavor., Rotate baking pans halfway when baking multiple sheets for even browning., Dough can be refrigerated for up to 48 hours, or freeze dough balls up to 3 months; bake from frozen with additional 1–2 minutes baking time., Store baked cookies in airtight container in fridge up to 5 days or freeze up to 3 months; thaw completely before serving.

Nutrition

Find it online: https://margorecipes.com/maple-pecan-crumble-cookies/