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Export 11 ingredients for grocery delivery
Step 1
Preheat your oven to 350°F and line a cookie sheet with parchment paper. Set aside.
Step 2
First, make the cinnamon sugar mixture. Combine the brown sugar and cinnamon in a small bowl and stir to combine. Set aside.
Step 3
In a stand mixer fit the paddle attachment, beat the butter and brown sugar sugar together until light and airy, about 2 minutes.
Step 4
Use a rubber spatula to scrape down the sides of the bowl and add the maple syrup, egg, vanilla extract and maple extract if using. Beat until smooth and fluffy, about 2 minutes.
Step 5
Add the flour, baking powder, baking soda and salt. Mix on low speed, gradually increasing to high. Mix until no streaks of flour remain. Do not over mix.
Step 6
Add the brown sugar cinnamon mixture to the mixing bowl and fold the mixture one or two times to mix in the sugar a little bit–you don’t want to over mix it. You want the cinnamon sugar to stay mostly separate from the cookie so you get nice big swirls!
Step 7
In a separate bowl, combine all the ingredients for the streusel topping and use a fork to mixture until crumbly and clumping together.
Step 8
Use a 1.5 ounce cookie scoop to scoop out the dough onto your prepared baking sheet. Lightly flatten the top of cookie dough balls so that the streusel has a flat surface to stick to. Top with a heaping spoonful of the streusel topping, really pressing it into the dough.
Step 9
Bake the cookies for 12 to 15 minutes or until the edges are set, but the centers are still a little doughy. Allow to cool completely before eating!
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