These delicious maple bacon cookies are a breeze to make. And they can be made well in advance (1 or 2 days, covered in plastic wrap and refrigerated) and baked up right before serving. Or bake them early in the day, brush on some maple syrup and serve for breakfast, as a snack (albeit not a healthy one) or as a perfect party bite if looking for a bacon appetizer recipe.
Puff pastry is what makes this so simple. I always keep a box in my freezer so that I can quickly throw together an appetizer or dessert. Some cooked, diced bacon and maple syrup – that’s all there is to it!
Bacon Cookies with Maple Glaze
- 1 sheet puff pastry (1/2 box), thawed overnight in the refrigerator or according to box directions.
- 5-6 slices bacon, diced and cooked
- 3 Tbsp. maple syrup, divided
- freshly ground pepper
- Preheat oven to 375 F. * Spray a baking sheet with non-stick cooking spray or place a sheet of parchment paper on it.
- Unfold sheet of puff pastry. Using a pastry brush, knife or spoon, spread 2 Tbsp. of maple syrup over the pastry, just up to a bit before the edges.
- Scatter the bacon pieces over the pastry. Season with freshly ground pepper to taste.
- Gently roll the puff pastry into a log, with the long edges facing you and rolling up (or down:).
- Once rolled, gently press the seam to close. Cut roll into 1/4″ pieces, and lay flat on the baking sheet. Bake for 12-18 minutes, starting to check at 12 minutes for doneness, until golden brown. Remove from oven and brush with remaining maple syrup
*If you are making ahead, start as step 2. And, once rolled but not cut, wrap the cookie roll in plastic film and store in the refrigerator until you are ready to bake.