• Preheat oven to 350°F. Line baking sheets with parchment paper.

Cookies

• In a bowl of a stand mixer fitted with the paddle attachment on medium speed, cream butter and brown sugar together.
• Add egg and vanilla. Mix on low until all ingredients are incorporated.
• In a separate bowl, whisk together the flours, cinnamon, baking soda, baking powder, and salt.
• Gradually add the flour mixture to the wet ingredients, mixing until combined.

Streusel

• In a small bowl, mix together the flour, sugar, butter, pecans, syrup, and salt until crumbly. Set aside.

Assembly

• Using a 2-tablespoon cookie scoop, drop the dough onto a lined baking sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.)
• Using your hand, gently press each dough ball to flatten slightly. Top each cookie with about 1 tablespoon of the streusel.
• Bake for 12-14 minutes, or until the cookies are just starting to brown.
• Remove the cookies from the oven and let cool as you prepare the glaze.

Glaze

• To make the glaze, whisk together the confectioners' sugar, maple syrup, and heavy cream until smooth and glossy.
• Drizzle glaze over cooled cookies.