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Pile of cookies topped with bacon crumbles and orange zest

Maple Bacon Pancake Cookies

5 from 1 vote
Prep Time 35 mins
Cook Time 10 mins
Course Dessert
Servings 12


  • Hand or Stand Mixer


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


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.