Yep, you read it right—these are bacon cookies. And? They are amazing. I was inspired to make them after being pleasantly surprised with some bacon ice cream I tried over the summer. It seemed like a silly novelty, but in actuality it was really good. I knew that if ice cream could feature bacon, then a cookie could too!
You can adjust the amount of bacon you feature in the recipe if you want more or less. As written in this recipe, the bacon flavor is subtle, only coming through at the end. The browned butter frosting is absolutely to die for. If you love bacon and butter, you’ll love these. If you are suspicious, give them a try. I have a feeling they’ll pleasantly surprise you.
Bacon and Browned Butter Cookies
1 cup butter, softened
1 cup sugar
1/4 teaspoon salt
3 egg yolks
1 1/2 teaspoons baking soda
2 teaspoons vanilla
2 1/3 cups flour
1/3 cup bacon, cooked and finely minced (about four large strips)
1/2 cup sugar (for rolling)
Preheat oven to 350 degrees. Using your preferred method, cook bacon until crisp and browned. Pat dry with a paper towel to remove excess grease, then mince and set aside. In a large mixing bowl, blend the butter and sugar together until light and fluffy. Add salt, egg yolks, and vanilla and mix until creamy. Stir in baking soda and flour until dough is well formed. Add in bacon bits and stir until well distributed. Chill dough for at least one hour. Roll rounded tablespoons of dough into sugar and place on a prepared cookie sheet. Using the flat bottom of a glass, press the top of each ball to create a disk. Bake for 8-10 minutes or until the tops of the cookies begin to crack. Be careful to not overcook. Remove from sheet and cool before frosting.
Browned Butter Frosting
1/2 cup butter
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup heavy cream
In a small skillet over medium-low heat, brown the butter until golden brown flecks begin to appear, stirring occasionally. Remove from heat and allow to cool a bit. In a mixing bowl, combine vanilla, powdered sugar, and cream. Mix in browned butter and blend until stiff and creamy. Pipe onto cooled cookies and serve.
HINT: If you don’t have fresh bacon on hand, the bacon salad topping in your refrigerator will work too! Just be sure it’s real bacon. You don’t want the imitation stuff.