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Maple Bacon Cookies Recipe

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4.4 from 3 reviews

Maple Bacon Cookies combine the rich, sweet flavor of maple syrup with the savory crunch of crispy bacon embedded in tender, buttery cookies. These delightful treats feature a soft cookie base with a smooth cream cheese and maple frosting, topped with candied bacon crumbles for an irresistible balance of sweet and salty goodness, perfect for snack time or special occasions.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes (15 minutes cookies + 25 minutes bacon, overlapping)
  • Total Time: 43 minutes active + 4 hours chilling
  • Yield: 17 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Ingredients

Cookie Dough

  • 6 tbsp unsalted butter (at room temperature)
  • ½ cup + 3 tbsp granulated sugar
  • 2 large eggs
  • 1½ tsp vanilla extract
  • 1½ tsp maple extract
  • 1¾ cup + 2 tbsp all-purpose flour
  • ½ tbsp cornstarch
  • 2 tsp baking powder
  • ¼ tsp salt

Maple Cream Cheese Frosting

  • 3 tbsp cream cheese (softened)
  • 10 tbsp unsalted butter (softened)
  • ½ tsp maple extract
  • ¼ tsp salt
  • 3½ cups powdered sugar
  • ½ tbsp milk

Maple Syrup Sugar Glaze

  • 1½ cups pure maple syrup (divided: ¾ cup for glaze, remainder for other uses)

Bacon Topping

  • 11 slices thick cut bacon (minced)

Instructions

  1. Cream Butter and Sugar: In a mixing bowl, beat 6 tbsp unsalted butter and the granulated sugar on high speed for about 5 minutes until the mixture is light and fluffy, creating a smooth base for the cookie dough.
  2. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure complete integration.
  3. Add Flavors: Mix in 1½ tsp vanilla extract and 1½ tsp maple extract to infuse the dough with aromatic flavor notes of vanilla and maple.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt, making sure all are evenly distributed.
  5. Mix Dry Into Wet: Gradually add the dry ingredients into the wet mixture, mixing until fully incorporated into a sticky cookie dough.
  6. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours or overnight to firm up and enhance flavors.
  7. Prepare for Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it evenly.
  8. Shape Cookies: Because the dough is sticky, use a cookie scoop or tablespoon dipped in powdered sugar to scoop dough onto the baking sheet, spacing cookies about 1 inch apart to allow expansion.
  9. Bake Cookies: Place the baking sheet in the oven and bake for 13 to 15 minutes or until the cookie edges turn slightly golden brown, indicating they are done.
  10. Flatten Tops: Using a flat cookie spatula, gently pat down the tops of the warm cookies for an even surface to hold frosting later.
  11. Cool Cookies: Transfer the cookies to a cooling rack and allow them to cool completely before frosting.
  12. Make Frosting Base: Soften cream cheese in the microwave in short bursts (30-45 seconds) and then beat it until smooth in a mixing bowl.
  13. Add Butter and Flavor: Beat in softened butter, maple extract, and salt until the frosting mixture is smooth and well combined.
  14. Add Sugar and Milk: Gradually add powdered sugar and milk to the frosting while beating on high speed until the frosting is smooth, fluffy, and spreadable.
  15. Bake Bacon: Preheat oven to 405°F (207°C). Line a baking sheet with parchment paper and bake the minced bacon for about 25 minutes or until it becomes deeply golden brown and crispy.
  16. Prepare Bacon Crumbles: Allow the bacon to cool completely, then place strips in a ziplock bag and crush with a rolling pin or hard object to create tiny crumbles for topping.
  17. Frost the Cookies: Spread an even layer of the prepared maple cream cheese frosting over each cooled cookie.
  18. Make Maple Syrup Glaze: Heat ¾ cup maple syrup in a small saucepan over medium-low heat, stirring continuously until it boils. Using a candy or meat thermometer, cook the syrup to 360°F (hard crack stage).
  19. Drizzle Glaze and Add Bacon: Immediately spoon the hot glaze in small circles over the frosted cookies using a ½ tablespoon measure, then quickly sprinkle the bacon crumbles on top before the glaze hardens. Repeat the glaze process in batches to prevent hardening in the saucepan.

Notes

  • Chilling the dough overnight improves the texture and makes the dough easier to handle.
  • If the cookie scoop sticks during shaping, dip it in powdered sugar to prevent sticking.
  • Use a candy thermometer to accurately reach the correct temperature for the maple syrup glaze.
  • Cook bacon until deeply golden and crispy for best texture; undercooked bacon won’t crumble properly.
  • Make the syrup glaze in small batches to avoid it hardening in the pan and to maintain smooth drizzling consistency.
  • Store cookies in an airtight container for up to 3 days; the bacon topping is best enjoyed fresh for crispiness.

Find it online: https://cheftinaskitchen.com/maple-bacon-cookies-recipe/