If you like the combination of sweet and salty, then you will love these Maple Bacon Cookies! They are perfectly soft and chewy with a sweet maple icing and crumbled candied bacon topping. The maple flavor reminds you of pancakes and what goes better with pancakes than bacon?
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Maple Bacon Cookies
Over the past few years, I feel like combining bacon and desserts has grown in popularity and that is for a good reason. Bacon just makes everything better! These cookies are a great example of that. There is something special about them. They are soft, chewy, a little sweet, and a little salty.
The Best Candied Bacon Topping
For the bacon on these cookies, I use my Sweet Heat Candied Bacon for the delicious crumbled topping.
The bacon and a bit of sea salt sit atop a super simple maple flavored icing that is drizzled over the cookies.
I use both maple syrup and maple extract for the flavor of maple in these cookies and their icing. Finding maple extract in the grocery store can be hit or miss. I do not suggest swapping the maple extract out for something else if you can’t find it, though. I ordered mine on Amazon when I couldn’t find it in the store and it was worth waiting a couple days for it to come in the mail. The maple flavor is what makes these cookies so special! So, I definitely suggest you plan ahead when you decide to bake these cookies.
Soft Cookies Coming Up
The cookies themselves are full of maple goodness and have a nice soft chew to them. When they first come out of the oven they can feel a bit crisp on the outside, but after a short while, they will soften nicely.
Always store the cookies in an airtight container after they have cooled and then the icing has set to keep them fresh.
I’m excited for you to give these cookies a try!
Happy Baking! xoxo, Katie
Maple Bacon Cookies are soft, sweet, and salty. They are easy to make and disappear fast!
- 1/2 cup shortening
- 1/4 cup softened butter unsalted
- 1/4 cup maple syrup
- 1 cup packed brown sugar
- 1 large egg room temp.
- 2 1/4 cups flour
- 2 tsp. baking soda
- 1/2 tsp. maple extract
- 1/4 tsp. salt
- 1/8 cup milk
- 1 tbsp. melted butter
- 1/4 tsp. maple extract
- 1 1/4 cups powdered sugar sifted
- 6-9 slices candied bacon crumbled
- 1 tablespoon sea salt
Preheat the oven to 325 degrees.
Beat butter and shortening together.
Add brown sugar and maple syrup. Continue to beat until combined.
Add egg and extract. Beat until just combined.
In a separate bowl, combine flour, salt, and baking soda.
Carefully add the dry ingredients to the wet ingredients and beat until combined.
Line cookie sheets with parchment paper and using a medium cookie scoop, scoop dough onto parchment paper spaced a few inches apart.
Bake for 13-15 minutes.
Remove cookies from cookie sheet and cool completely on a wire rack.
In a medium-sized bowl combine sifted powdered sugar, maple extract, milk, and melted butter. Whisk vigorously until smooth.
Place icing into a piping bag or zip top bag with a small bit of the corner snipped off.
Place the cooled cookies on wax or parchment paper and drizzle the icing over the tops of the cookies.
Immediately sprinkle the tops of the cookies with the crumbled bacon and sea salt while the icing is still wet.
Once the icing has set, place the cookies in an airtight container or zip top bag. After the cookies have been sealed for a short period of time, they will soften. This will also help keep them fresh.
You can find my candied bacon recipe used for the topping, here.