Bourbon Maple Syrup with Bacon Cookies

Single Bourbon Maple Syrup with bacon cookie on parchment paper.

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5 from 2 votes

Bourbon Maple Syrup with Bacon Cookies

The perfect salty and sweet combination on top of a cream cheese cookie!

Prep Time30

Total Bake Time24

Chill30

Total Time1 24

Course: Cookies, Fall

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 237kcal

Ingredients

COOKIE DOUGH

½ cup (113.5 g) Butter unsalted room temperature
8 ounce (8 ounce) Cream Cheese softened
1 cup (200 g) Sugar white
1 Tablespoon (1 Tablespoon) Bourbon maple syrup
2 (2) Eggs
2 ½ cups (312.5 g) All-purpose flour
2 teaspoon (2 teaspoon) Baking powder
½ teaspoon (0.5 teaspoon) Kosher Salt

ICING AND TOPPING

1 cup (120 g) Powdered sugar
4 Tablespoon (4 Tablespoon) Melted butter unsalted
3 Tablespoon (3 Tablespoon) Bourbon maple syrup
1 teaspoon (1 teaspoon) Vanilla Extract
8 ounces (8 ounces) Bacon Cooked and cut into small pieces

Instructions

MAKING THE COOKIES

Weigh or measure the sugar into a small bowl and set aside. In another bowl, weigh or measure the flour, baking powder, and salt. Run a whisk through to blend.
In your stand or hand-held mixer, add the butter and cream cheese and blend on medium speed till smooth, about 2 minutes. *If your butter and cream cheese are still really cold, a trick I do is put my hands around the bottom of the mixer bowl to help warm up the butter and cream cheese. Keep moving your hands around the bowl to warm the whole bowl up. I turn off the mixer and scrape down the side.
Turn the mixer back on at a lower speed and add the sugar. Turn the mixer to the medium-high setting for 2 to 3 minutes until the mixture is a lighter color and silky smooth. Crack one egg into a small bowl; this allows you to be sure there are no eggshells before adding it to the mixer bowl. Incorporate the first egg before repeating it with the second egg. Next, add the maple syrup and blend. Scrape down the sides and across the bottom before turning the mixer to a low speed and slowly adding the flour mixture. Take the bowl off the stand and wrap the top of the bowl loosely with plastic wrap. Refrigerate for 30 minutes.
Preheat your oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, add 12 mounds to a pan. Since I am adding icing to this cookie, I want to flatten the tops just a little. So, I take a water glass with a flat bottom and gently press down the tops, so they are not as round. A tip for using the glass, *I find it sticks to the cookie dough, so I have a wet paper towel next to me and run the bottom of the glass across a damp paper towel between flatting each cookie. Bake for 11-13 minutes at 350°F (175°C or 180°C). After taking the cookies out of the oven, move them to a cooling rack. Allow the cookie to cool completely before icing them.

TOPPING

While your cookies are cooling, fry your bacon until crispy and move to a paper towel to drain any grease off the bacon. After the bacon strips have cooled, cut them into small pieces, and remove any pieces that did not render down the fat. You only want the bacon meat pieces. Set the bacon pieces off to the side.

ICING

Add the melted butter, powdered sugar, Bourbon maple syrup, and vanilla extract to a mixing bowl. Whisk until blended, this took me about 2 minutes. Now, spread the icing over the top of one cookie. Next, take some bacon bits and sprinkle them on top of the icing. Press down lightly on the bacon bits to ensure the bacon sticks to the icing. This icing starts to harden not long after spreading onto the cookie so do icing and bacon on 1 cookie at a time. Enjoy!

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