Easy Maple Bacon Cookies Recipe (with Maple Icing)

These Maple Bacon Cookies are chewy brown sugar cookies made with real bacon grease, drizzled in maple icing and topped with pecans and crispy bacon.

Course Cookies

Cuisine American

Keyword Maple Bacon Cookies

Prep Time 20

Cook Time 14

Chill time 2 45

Servings cookies

Calories 255kcal

Author Jason Decker

Ingredients

2 1/3 cups flour 290g all-purpose flour
1 teaspoon baking soda
½ cup bacon grease like John Gordon’s Bacon Up or clarified homemade bacon grease
1 cup dark brown sugar
1 large egg at room temperature
⅓ cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon maple extract or use more vanilla extract
MAPLE ICING Optional
2 tablespoons unsalted butter
½ cup pure maple syrup
1 cup confectioners’ sugar
½ cup chopped pecans
¼ cup bacon optional

Instructions

Directions
In a medium bowl, whisk together flour and baking soda. Set aside.
2 1/3 cups flour, 1 teaspoon baking soda
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 sides and bottom. Add maple syrup, vanilla extract, and maple extract. Beat on high speed until well combined.
½ cup bacon grease, 1 cup dark brown sugar, 1 large egg, ⅓ cup pure maple syrup, 1 teaspoon vanilla extract, 1 teaspoon maple extract
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, maximum 3 days.
After chilled
If you have chilled the dough for longer than 2 hours, set out at room temperature for about 30 minutes before working with it.
Preheat oven to 350°F (177°C). Line cookie sheets with parchment paper.
Use a 1 ½ tablespoon cookie scoop to scoop out balls of cookie dough. Optionally, roll dough balls for more perfectly shaped cookies. Place dough balls on 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.
Optional 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 allow to cool completely, about 1 hour depending on your environment.
2 tablespoons unsalted butter, ½ cup pure maple syrup, 1 cup confectioners’ sugar, ½ cup chopped pecans , ¼ cup bacon

Notes

Mix the dry ingredients in a separate bowl first so the flour mixture and baking soda (your leavening agent) are evenly distributed.
Cream the bacon grease and brown sugar until smooth—this is where a hand mixer or paddle attachment in the bowl of a stand mixer really helps.
Chill the cookie dough as written; it’s the key to cookies that don’t spread too much on the lined baking sheet.
If the dough chilled longer than 2 hours, let it sit at room temperature briefly so it’s easier to scoop.
Bake until the edges look lightly golden brown and the centers still look soft—carryover heat finishes them on the cookie sheets.
For the maple glaze, whisk until smooth and drizzle while the cookies are cool so the glaze sets nicely on top.

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