Maple Bacon Cookies are soft, sweet, and salty. They are easy to make and disappear fast!
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.