Pig Cookies

Did that bacon log get your attention? Good.

Pig Cookies. We’re going with that name because Maple-Glazed-Bacon-Wrapped-Brown-Sugar-Cookies was just too long. These cookies are the end result of three weeks of failure, frustration, equipment breakdowns, laziness, and of course procrastination. That being said, these are delicious. I know they are because I ate 8 of them before I realized that I still needed to snap a picture and should probably stop.

Pig Cookies

Makes about 3 dozen

*A note about the bacon: thin, center cut bacon trimmed of outer excess fat is the best for these. Thick-cut bacon will not crisp by time the cookies are done baking, and too much fat on the cookies will make them into a greasy mess.


  • 2 sticks unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 egg at room temperature (run hot tap water over the egg to bring it to room temperature faster)
  • 1 tsp maple syrup or vanilla extract
  • 2 cups all purpose flour
  • 12 pieces thin, center cut bacon trimmed of outer excess fat
  • 1/4 cup maple syrup


  1. In a stand mixer fitted with a paddle, beat the butter and brown sugar on medium-high, until lightened in color and fluffy. Reduce speed to medium.
  2. In a cup, lightly beat the egg. Add it slowly to the butter mixture. Run mixer until well incorporated. Add the maple or vanilla.
  3. Turn off the mixer, scrape the sides of the bowl and paddle. Dump the 2 cups of flour in and start the mixer on the lowest speed until the flour has all stuck to the butter. Increase speed to medium until the dough is uniform.
  4. Lightly flour a piece of parchment. Roll the dough out into a log, about 18 inches long. Wrap the bacon around the log, slightly overlapping the pieces so the entire log is covered. Wrap in parchment and put in the freezer for at least an hour, until the dough is firm (the bacon will not be frozen).
  5. Place the dough on a cutting board, and, using a very sharp knife, cut the dough into thin slices, about 1/4″.
  6. Bake on parchment, placing the cookies 2″, at 350F apart for 15 minutes. Remove from the oven, and brush with maple syrup. Put back in the oven for a couple of minutes, until the bacon is glazed and beautiful.
  7. Remove from the oven and cool on a rack. Keep well covered for up to 3 days.

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