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Maple dipped shortbread cookies on a white plate.
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5 from 5 votes

Maple Bacon Shortbread Cookies

These maple bacon shortbread cookies are crunchy, buttery cookies that melt away in your mouth. They're loaded with crumbled bacon and dipped in a homemade maple glaze for the ultimate BBQ-inspired cookie.
Prep Time20 minutes
Cook Time20 minutes
Chill Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Comfort Food, Party Food
Keyword: Bacon Shortbread Cookies
Servings: 18 cookies
Author: Susie Bulloch

Ingredients

Shortbread Cookie Dough

  • 6 pieces bacon cooked and crumbled, with bacon fat reserved and set aside
  • 6 Tablespoons salted butter softened
  • 2 Tablespoons reserved bacon fat
  • ¼ cup maple syrup the real stuff, not "maple flavored"
  • 3 Tablespoons sugar
  • ¼ teaspoon salt
  • 2 Tablespoons corn starch
  • 1 ¼ cups all purpose flour sifted

Maple Glaze

  • 2 Tablespoons salted butter
  • ¼ cup dark brown sugar
  • 2 Tablespoons heavy cream
  • 1 Tablespoon maple syrup
  • 1 cup powdered sugar sifted

Instructions

  • Make the dough. In a stand mixer or a large mixing bowl, whisk together the butter, 2 Tablespoons of bacon grease, maple syrup, and sugar at medium speed until creamy.
  • Mix dry ingredients. In a small bowl, combine the flour, cornstarch, and salt. Slowly pour the flour mixture into the butter and sugar mixture and whisk at a low speed until just combined.
  • Add bacon. Use a spatula to fold in most of the bacon crumbles, setting aside 2 Tablespoons of the bacon crumbles for later use.
  • Form the dough and chill. Spread the shortbread dough out on a sheet of parchment, cover with another sheet of parchment and roll out into a rectangle approximately 1/2 inch thick. Refrigerate for 30 minutes.
  • Bake. When ready to bake, preheat your oven to 350 degrees F. Remove the dough from the fridge, and cut it into individual rectangles, approximately 1 1/2 inches by 2 1/2 inches. Place a sheet of parchment on a sheet pan and then place the cookies on the prepared pan. Bake for 20-22 minutes, until the edges of the cookies are golden brown.
  • Cool. Remove the cookies from the oven and allow them to cool completely on the sheet pan.
  • Make the maple glaze. When your cookies are cool, prepare the glaze. In a medium saucepan over medium-high heat, melt the butter. Stir in the sugar, maple syrup, and heavy cream. Bring just to a boil and then turn off the heat. Whisk in the sifted powdered sugar until thick and smooth.
  • Dip, set, and enjoy. Dip each cookie halfway into the warm glaze. Set back on the parchment paper and sprinkle the glazed side of the cookie with some of the reserved bacon crumbles. Repeat for all of the cookies. Allow the glaze to cool completely before handling. Can be stored in the refrigerator for up to 1 week.

Nutrition

Calories: 190kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 130mg | Potassium: 43mg | Fiber: 1g | Sugar: 15g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg