Go Back

Maple Bacon Cookies

This recipe takes the classic donut and puts it in cookie form. Pieces of bacon get folded into a maple brown sugar cookie dough, which creates the perfect balance of sweet and salty. The maple brown butter glaze on top adds the perfect finishing touch!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 14 cookies
Ingredients Method

Ingredients
  

Cookies
  • 1 cup salted butter at room temperature
  • 1 cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 large egg at room temperature
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 5 large sliced cooked bacon cut into small pieces (about 1 cup)
Cinnamon Swirl
  • 1 Tablespoon unsalted butter at room temperature
  • 1 Tablespoon brown sugar
  • 1 Tablespoon maple syrup
  • 1 teaspoon cinnamon
Cinnamon Sugar
  • 1 cup granulated sugar
  • 1 Tablespoon cinnamon
Maple Glaze
  • ¼ cup salted butter
  • 2 Tablespoons maple syrup
  • ½ cup confectioners sugar
  • 2 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • more bacon pieces for topping

Method
 

Start by making the cookie dough
  1. Preheat the oven to 375℉ and line two baking sheets with parchment paper or silicon baking mats. Set aside.
  2. In a large mixing bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy and slightly lightened in color, around 2 minutes. Add the egg, maple syrup, and vanilla extract and mix on medium speed until combined and fluffy. Add in the flour, baking powder, baking soda, and salt and beat on low speed until just combined. Fold in the bacon pieces. The dough should be fluffy and a little sticky. Set aside
Make the cinnamon swirl
  1. In a small bowl using a spatula, mix together the butter, brown sugar, maple syrup, and cinnamon. Once combined, add it in globs into the dough. Mix on medium speed for just 10 seconds or so to partly mix the maple butter into the dough.
Cinnamon Sugar
  1. In a small bowl, toss together the cinnamon and sugar.
  2. Using a large cookie scoop or your hands, roll the dough into large balls. Roll each ball in the cinnamon sugar and place roughly 2 inches apart on the previously prepared baking sheets. Bake the cookies for 12-14 minutes or until the edges are brown and the center of the cookie looks set. Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire cooling rack to cool while we make the glaze.
Make the glaze
  1. Add the butter to a small saucepan and melt over medium heat. Once melted, continue to cook, stirring occasionally, until it begins to sizzle and foam, and eventually turns an amber brown color. Once browned, remove the pan from the heat and let the butter cool in the pan for 5 minutes. Then, whisk in the maple syrup, followed by the confectioners sugar, vanilla extract, cinnamon, and salt. Drizzle the mostly cooled cookies with the glaze and top with a few pieces of bacon! Cookies stay fresh sealed in an airtight container at room temperature for up to 4 days.