Maple Bacon Bourbon Cookies

Maple Bacon Bourbon Cookies

Chewy brown butter cookies studded with crisp bacon and a maple-bourbon glaze.

Total 2 hr Makes 24 cookies Calories 185/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat, Red meat

These cookies pair smoky bacon with brown butter and a maple-bourbon drizzle for a sweet-savory treat. The dough chills briefly to concentrate flavor and hold its shape, while a quick glaze adds a boozy maple finish. They suit a fall brunch, a holiday cookie tray, or an after-dinner pairing with coffee or bourbon itself.

Ingredients

  • 8 slices bacon
  • 1 1/4 cups unsalted butter
  • 1 1/2 cups brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 3 tablespoons maple syrup
  • 1 tablespoon bourbon
  • 1 pinch flaky sea salt, for garnish

Method

  1. Cook the bacon in a 9-inch skillet over medium heat until crisp, about 8 minutes, flipping once. Transfer to a paper towel-lined plate, let cool, then chop into small bits.

  2. Melt the butter in the same skillet over medium heat, swirling often, until it turns golden brown and smells nutty, about 5 minutes. Pour into a heatproof bowl and let cool for 10 minutes.

  3. Whisk the brown butter with the brown sugar and granulated sugar until combined.

  4. Whisk in the eggs and vanilla extract until smooth and glossy.

  5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

  6. Add the dry ingredients to the butter mixture and stir until just combined.

  7. Fold in the chopped bacon, reserving a small handful for topping.

  8. Cover the dough and chill in the refrigerator until firm enough to scoop, about 30 minutes.

  9. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  10. Scoop the dough into 1 1/2-tablespoon balls and arrange on the baking sheets, spacing 2 inches apart.

  11. Bake until the edges are set but the centers still look soft, 10 to 12 minutes, rotating the pans halfway through.

  12. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

  13. Whisk together the powdered sugar, maple syrup, and bourbon in a small bowl until smooth.

  14. Drizzle the glaze over the cooled cookies, then sprinkle with the reserved bacon bits and a pinch of flaky sea salt. Let the glaze set for about 10 minutes before serving.

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    Maple Bacon Bourbon Cookies

    These cookies pair smoky bacon with brown butter and a maple-bourbon drizzle for a sweet-savory treat. The dough chills briefly to concentrate flavor and hold its shape, while a quick glaze adds a boozy maple finish. They suit a fall brunch, a holiday cookie tray, or an after-dinner pairing with coffee or bourbon itself.

    2 hr 24 cookies 185 cal

    Ingredients

    • 8 slices bacon
    • 1 1/4 cups unsalted butter
    • 1 1/2 cups brown sugar, packed
    • 1/4 cup granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 cup powdered sugar
    • 3 tablespoons maple syrup
    • 1 tablespoon bourbon
    • 1 pinch flaky sea salt, for garnish

    Method

    1. 1

      Cook the bacon in a 9-inch skillet over medium heat until crisp, about 8 minutes, flipping once. Transfer to a paper towel-lined plate, let cool, then chop into small bits.

    2. 2

      Melt the butter in the same skillet over medium heat, swirling often, until it turns golden brown and smells nutty, about 5 minutes. Pour into a heatproof bowl and let cool for 10 minutes.

    3. 3

      Whisk the brown butter with the brown sugar and granulated sugar until combined.

    4. 4

      Whisk in the eggs and vanilla extract until smooth and glossy.

    5. 5

      In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

    6. 6

      Add the dry ingredients to the butter mixture and stir until just combined.

    7. 7

      Fold in the chopped bacon, reserving a small handful for topping.

    8. 8

      Cover the dough and chill in the refrigerator until firm enough to scoop, about 30 minutes.

    9. 9

      Preheat the oven to 350°F and line two baking sheets with parchment paper.

    10. 10

      Scoop the dough into 1 1/2-tablespoon balls and arrange on the baking sheets, spacing 2 inches apart.

    11. 11

      Bake until the edges are set but the centers still look soft, 10 to 12 minutes, rotating the pans halfway through.

    12. 12

      Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

    13. 13

      Whisk together the powdered sugar, maple syrup, and bourbon in a small bowl until smooth.

    14. 14

      Drizzle the glaze over the cooled cookies, then sprinkle with the reserved bacon bits and a pinch of flaky sea salt. Let the glaze set for about 10 minutes before serving.