Before you scroll past this post, take a second to trust me on this recipe. You are going to be pleasantly surprised when you bake this cookie and realize it tastes like a pancake. Don’t believe me? Just try it.
So this cookie is comprised of three parts: The cookie, the glaze and the bacon.
What’s unique about this cookie is the maple syrup added into the cookie and the glaze, along with the bacon topping. In my case, I used turkey bacon. I think it cooks better, tastes better and is in general a better flavor for the cookie than regular bacon.
You have to let this dough chill for one hour so they don’t spread when baking. It’s worth the wait!
For the cookie:
1 C butter, room temperature
1 + 1/2 C white granulated sugar
3 large eggs
1 tsp vanilla extract
1 tbsp Maple syrup
2 C all-purpose flour
1 + 3/4 C cake flour
2 tsp Cream of Tartar
1 tsp baking soda
1/2 tsp salt
For the glaze:
1/2 C Maple syrup
2 C powdered sugar
6 strips of bacon, cooked (I used Jennie-O Turkey Bacon)
1. Cream butter and sugar until smooth and creamy. Beat in eggs one at a time until fully incorporated. Add vanilla extract and syrup. Set aside.
2. In a separate bowl, mix in both flours, baking soda, cream of tartar and salt. Fold dry into wet.
3. Cover and let it chill in the fridge for 1 hour.
4. Roll out the dough and cut out cookies using a 2″ round cookie cutter (or your shape of choice).
5. Bake at 350 degrees F for 10-12 minutes.
6. Cool on pan for 5 minutes then transfer to a wire rack and cool completely.
7. Whisk together the Maple syrup and powdered sugar to form the glaze and drizzle over the cooled cookies. Top with cooked bacon.