Cream butter, and sugar on high until light and fluffy. About 5 minutes.
Mix in eggs one at a time, mixing until incorporated.
Mix in vanilla and maple extract.
Whisk together flour, cornstarch, baking powder, and salt.
Gradually add dry ingredients into wet ingredients. Mix until incorporated.
Cover bowl with plastic wrap. Refrigerate for 4 hours or overnight.
Preheat oven to 350°F. Line baking sheet with parchment paper or simply grease sheet pan.
Dough will be sticky. Use a cookie scoop to scoop dough onto baking sheets or simply use a tablespoon to scoop dough. TIP: If scoop gets sticky, dip it into a bowl of powdered sugar between scoops. Space cookies 1 inch apart.
Bake in oven for 13-15 minutes or until the edges are slightly golden.
Pat down the tops of the cookies with a flat cookie spatula.
Transfer to cooling rack and allow to cool.
To make the frosting, soften cream cheese in microwave in chucks for 30-45 seconds. Then add to bowl and beat on high until smooth.
Beat in butter, maple extract, and salt until smooth.
Gradually mix in powdered sugar and milk. Beat on high until completely smooth.
Preheat oven to 405°F. Line a baking sheet with parchment paper. Bake bacon for 25 minutes or until deeply golden brown and crispy.
Allow bacon to cool completely. Place strips in a ziplock bag and hit bacon with rolling pin or hard object to create tiny crumbles.
Top bacon on top of frosting OR make a maple syrup glaze first.
To make a maple syrup sugar glaze, heat ¾ cup maple syrup in a small saucepan over medium-low heat. Stir with spatula continuously. Mixture should boil. Using a kitchen thermometer (for meat or candy), cook mixture to 360°F. Using a ½ tablespoon, spoon mixture in a circle over top of frosting. Immediatly sprinkle with bacon. NOTE: I only recommend doing a ½ batch of maple syrup cooking at a time as the liquid will start to harden. This step will need to be repeated with a clean saucepan, spatula, tbsp, and thermometer to repeat the process.