Maple Bacon Cookies are made with bacon grease and maple syrup and are topped with maple icing and crumbled bacon. These cookies are the perfect combination of savory and sweet!
½cupbacon greaselike John Gordon’s Bacon Up or homemade bacon grease
1cupdark brown sugarpacked
1egg
⅓cuppure maple syrup
1teaspoonpure vanilla extract
1teaspoonmaple extract(or use more vanilla extract)
MAPLE ICING:
2tablespoonsbutter
½cuppure maple syrup
1cup112g confectioners’ sugar
TOPPING:
½cupchopped pecans or walnuts (optional)
¼cupcrumbled crispy bacon or store-bought real bacon piecesoptional
Instructions
MAKE THE COOKIE DOUGH: In a medium bowl, whisk together flour and baking soda. Set aside.
In a large bowl, use an electric mixer on medium speed to cream the bacon grease and brown sugar together until smooth, about 1-2 minutes. Add the egg and beat on high for another 30 seconds. Scrape down the bowl on the sides and bottom. Add maple syrup, vanilla extract, and maple extract. Beat on high speed until well combined.
Add flour and baking soda mix to wet ingredients and mix on low until combined. Cover and chill in the refrigerator for a minimum of 2 hours and a maximum of 3 days.
BAKE THE COOKIES: If you have chilled the dough for longer than 2 hours, set it out at room temperature for about 30 minutes before working with it.
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Use a 1 ½ tablespoon cookie scoop to scoop out balls of cookie dough. Place dough balls on a cookie sheet, leaving 2 inches between each cookie. Bake for 12-13 minutes or until lightly browned at the edges and soft in the center.
Remove cookie sheets from the oven and cool on a cooling rack.
MAKE THE ICING: In a small saucepan over low heat, melt butter and syrup together, whisking occasionally. When butter has melted, remove from heat and add confectioners’ sugar, stirring until combined and smooth.
Drizzle over cookies and then sprinkle crumbled bacon on top. Allow the icing to cool completely and set up before serving (about an hour).