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!