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Maple Bacon Sandwich Cookies

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:

1. Preheat oven to 350 F. Line two baking sheets with parchment paper.

2. Fry bacon on stovetop until crispy. Allow to cool; mince. You should have about 1/3 cup of minced bacon.

3. Combine dry ingredients and minced bacon together in a small bowl.

4. 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.  

5. With mixer on low, add in the dry ingredients just until combined.  

6. Chill dough in refrigerator for 20-30 minutes.

7. 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:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.  

2. Add the butter and beat again until smooth and no lumps remain.  

3. 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.

4. Once cookies are cool, pipe or spread filling on the bottom of half of your cookies. Top with the other cookies to sandwich.  


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