Ultimate Maple-Bacon Bourbon Cream Sandwich Cookies

Lauren Katz


One of my all time favorite cookies is the maple cream sandwich, and my idea of an ultimate flavor combination would have to include maple, bacon, bourbon, and brown sugar. I decided to throw caution to the wind and meld all these ingredients together into the most amazing cookies I have ever tasted. Salty, smoky bacon is the star ingredient, and a perfect foil to the sweetness of the icing and cookie. Since a sandwich cookie is already a decadent treat, I decided to take it one step further with an icing drizzle that ties the whole cookie together with a bit of bacon fat mixed in. Perfection!

pinch tips: Parchment Paper Vs Wax Paper





40 Min


15 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
The Test Kitchen smelled heavenly while these were baking! I taste each layer of the recipe as it's being prepared, so I knew this was going to be good. It was worth the wait! The maple extract and bourbon pair well together. Adding bacon only makes this cookie better! It's a sweet reward once they're all assembled.


8 slice
bacon, cut into 1/4 inch pieces
1 1/2 c
unsalted butter, at room temperature, for divided use
1 1/4 c
brown sugar
2 Tbsp
bourbon, divided
1 tsp
maple extract, divided
2 1/2 c
1 1/2 c
powdered sugar, divided
1 Tbsp
maple syrup
1 Tbsp
milk or cream

Directions Step-By-Step

For the Maple-Bourbon Bacon Shortbread Cookies:
Preheat oven to 325 degrees.
Line 2 cookie sheets with parchment paper. In a large pan on medium heat, render bacon pieces until crispy. Remove bacon to drain on paper towels, reserving 1 tablespoon bacon fat for later use. Set aside 25 bacon pieces for garnish, if desired. In the bowl of a stand mixer, cream 1 cup softened butter with brown sugar until well combined. Add 1 tablespoon of the bourbon and 1/2 teaspoon of the maple extract, mixing well. Add flour and remaining bacon pieces. Mix on low until stiff dough forms. Sprinkle clean work surface lightly with flour or powdered sugar to reduce sticking. Roll out dough to 1/8 inch, cutting into 50 squares with a sharp knife or cookie cutters. Place onto parchment lined sheets and bake for 14-18 minutes or until set and slightly golden at edges. Let cool completely.
For the Maple Bourbon Buttercream Filling:

In a separate bowl with electric mixer, beat remaining 1/2 cup butter with 1 cup of the powdered sugar, 1/2 teaspoon maple extract, and remaining tablespoon bourbon until fluffy and light. Place into a disposable piping bag or ziptop bag. Snip point of bag with scissors, and pipe onto bottom of cooled cookie. Top with second cookie, pressing lightly to form a sandwich.
In a small bowl, whisk together remaining 1/2 cup powdered sugar, maple syrup, reserved bacon fat (heat gently if needed to liquefy), and thin with milk, 1 tablespoon at a time until drizzling consistency is achieved. Place in ziptop bag, snip corner, and drizzle on top of sandwich cookies. Top each cookie with a reserved piece of bacon, if desired. Let icing set until dry.

About this Recipe