Sweet & salty bacon cookies sandwiched with silky maple cream cheese frosting.
It is time to put some of the best, most indulgent ingredients together in a way that no sane person could resist. I’m talking about Maple Bacon Sandwich Cookies. It’s a natural marriage of complementary sweet & salty flavors, literally coming together to join forces.
As Spring is slowly warming up the environment around me, I’ve kept my eyes on the local Big Leaf Maple trees. This is the time of year when they begin to thrown down long racemes with tiny white blossoms. Their first tender, bright green shoots appear from their dormant branches, miniature leaves unfurling to the sun.
Having grown up in the Pacific Northwest, the Big Leaf Maple is my favorite tree. These gorgeous giants can live to be several hundred years old. Maples provide several sources of edible delights: the blossoms, sap, young shoots, and seeds. It’s on my wildcrafting bucket list to one day tap one of these beautiful beasts and harvest myself some fresh maple syrup, straight from the source. For now, I’m sticking to the large jug of pure syrup I keep on hand for these maple bacon sandwich cookies.
The cookies are soft and tender with crispy, golden brown edges. Crumbled bacon is speckled throughout, giving them a saltiness that balances out the sweet. The filling is made with just a few simple ingredients – organic butter, cream cheese, pure maple syrup, and a pinch of sea salt. It is smooth and silky, but thick enough to pipe and hold it’s shape when pressed between two cookies.
Is your mouth watering yet?
Time to get baking! Bring these to your next party, potluck, or barbecue and you’ll be everyone’s hero.
Maple Bacon Sandwich Cookies
sweet & salty bacon cookies sandwiched with silky maple cream cheese frosting
maple bacon cookies
- 4 slices bacon thin cut
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 ounces unsalted butter room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 tbsp heavy cream
- 1 tbsp pure maple syrup
maple cream cheese filling
- 4 ounces cream cheese soft
- 3 ounces unsalted butter soft
- 1/2 cup powdered sugar sifted
- 2 tbsp pure maple syrup
- pinch sea salt
for the cookies:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Fry bacon on stovetop until crispy. Allow to cool; mince. You should have about 1/3 cup of minced bacon.
Combine dry ingredients and minced bacon together in a small bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with sugars. Add egg, vanilla, cream, and maple syrup. Blend until creamy, 1-2 minutes. With mixer on low, add in the dry ingredients just until combined. Chill dough in refrigerator for 20-30 minutes.
Use a small ice cream scoop or a spoon to form small balls of dough. Place on cookie sheet with 1/2" spacing and use the palm of your hand, pressing to flatten slightly. Bake until edges are golden brown, about 14-17 minutes. Allow to cool completely on a wire rack.
While cookies are cooling, make your filling:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add the butter and beat again until smooth and no lumps remain. Pour in powdered sugar, a little at a time, scraping the sides of the bowl with a spatula as needed. Add maple syrup and salt; beat until creamy.
Once cookies are cool, pipe or spread filling on the bottom of half of your cookies. Top with the other cookies to sandwich.