Light and pillowy, these Maple Bacon Pancake Cookies have lightly crisped edges and a fluffy center. Drizzled with a sweet glaze, they get a salty, savory crunch from the bacon topping.
When you’re in a hurry, breakfast for dinner is a tried and true classic. Who says that doesn’t apply to dessert, too?
Get a full-on meal with these cookies, honey! With a crunchy bacon topping and a “pass me the syrup” maple glaze, these super fun cookies are a twist on a classic!
Ingredients for Pancake Cookies
AP flour: I like using regular flour. If you make these with gluten-free flour, let me know how it goes!
Unsalted butter: Use unsalted butter so you can control how much salt goes into the recipe.
Brown sugar: I prefer light brown sugar, but either light or dark works great.
Maple syrup: I used the real stuff here, which is thinner than the processed kind. If you use a corn syrup based maple syrup, you will need to decrease the total amount in the glaze (not the dough).
Egg: Allow the egg to come to room temperature before incorporating into the dough for a smoother batter.
Vanilla extract: Use the best you can get!
Step by Step Instructions
Step 1: Mix the dry ingredients in a small bowl. Use a sifter to really incorporate them.
Step 2: Cream the butter, sugar, and syrup using a hand or stand mixer. Beating on high for 3 minutes should give you the perfect consistency.
Step 3: Add the egg, vanilla, and orange zest to the creamed butter and beat for 1-2 minutes.
Step 4: Add the dry ingredients to the wet mixture in batches. I usually add the flour mixture in 3 or 4 parts, beating to just combine in between.
Step 5: Chill the dough for at least 30 minutes. Chilling helps stop the cookies from spreading completely flat during baking.
Step 6: Bake the cookies by scooping 2″ balls onto parchment-lined baking sheets. Bake at 375 degrees for 8-10 minutes.
Step 7: While the cookies bake, cook and drain the bacon. Mix together the glaze.
Step 8: Allow the cookies to cool to room temperature. Right before serving, brush or spoon on glaze and top with crumbled bacon.
Tips for Baking Pancake Cookies
- Chill the dough before you bake. It helps the cookies not spread too much when you bake them.
- Line your baking sheets with parchment paper. This also helps stop the spread!
- Wait to glaze and top your cookies until you are ready to serve them. They will keep a little longer if you do.
FAQ
Can I make the dough ahead of time?
Yes! You can make the dough and toppings up to 3 days ahead of time. Store each component in its own airtight container in the refrigerator.
My cookies didn’t spread!
You might have used too much flour. You will need to spoon the flour into your measuring cup, then level off to make it even with the cup edge. If you scoop flour out with the measuring cup, you’ll end up with much more flour than you need.
Can I make these at a high altitude?
You should be able to by adding about 2.5 tablespoons of extra flour. I cannot test at that altitude, though, so if you do make these, please let me know how it goes!
Storing and Making Maple Bacon Cookies Ahead
Store prepared pancake cookie dough in an airtight container in the refrigerator for up to 3 days before baking.
Store baked cookies in an airtight container for up to 3 days without the toppings. You can store them with toppings or without in the refrigerator for 3-4 days.
These cookies can be frozen, but do not add the toppings first. You can freeze untopped cookies for about 30 days. To reheat, allow them to come to room temperature on the counter or reheat in a microwave or oven. Add toppings after they have defrosted.
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Maple Bacon Pancake Cookies
Equipment
- Hand or Stand Mixer
Ingredients
For the Cookies
- 2.5 cups AP flour
- 1.5 cups butter
- 1/2 cup brown sugar
- 1/4 cup pure maple syrup
- 1 egg
- 1.5 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange zest
- 1/2 teaspoon kosher salt
For the Toppings
- 5 strips bacon
- 1 cup powdered sugar
- 1/4 cup pure maple syrup
Instructions
For the Cookies
- In a small bowl, mix the flour, baking powder, and salt. Set this aside.
- In a bigger bowl, add the soft butter, maple syrup, and brown sugar. Using a hand mixer or a stand mixer, beat the ingredients on high for 3-4 minutes until the mixture is light, fluffy, and paler in color than when you started.
- Add the vanilla, orange zest, and egg. Mix until combined, about 1-2 minutes.
- Add the flour mixture in parts, beating to just combine before adding another part.
- Wrap the dough in cling wrap or store in an airtight container and chill in the fridge for at least 30 minutes.
- Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
- Divide the chilled dough into 2" balls using your hands, spoons, or a cookie scoop.
- Place on baking sheets 6 at a time, leaving plenty of space between the cookie dough balls.
- Bake for 8-10 minutes.
- Slide the parchment paper onto a cookie rack to let them cool.
For the Toppings
- Thoroughly cook the bacon in a skillet over medium heat until crispy. Set aside on paper towels or a rack to drain. Once drained and cool enough to the touch, chop into bits.
- Mix the powdered sugar and maple syrup completely, with no lumps.
To Finish the Cookies
- Once the cookies are room temperature, brush on the glaze.
Maple and bacon are one of my favorite combos but I’ve never had it in cookie form. Will have to try these!
I hope you love them!
SO GOOD. Like a little bite of breakfast any time of the day. Thanks for the recipe!
Thank you Rachael!!
They look amazing and simple at the same time 🙂
That is a great way to describe this recipe! Pretty basic, but really good!