Preparation

• Position two racks in the upper and lower thirds of the oven, and heat the oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer and a large bowl), add the butter, sugar, 1/4 cup of the maple syrup, the molasses, fresh and ground gingers, vanilla, baking soda, and salt. Beat on medium speed, scraping down the bowl as needed, until light and fluffy, about 5 minutes. Add the egg, and mix on low speed until just combined, scraping down the bowl as needed. Add the flour and 1/2 cup of the chopped bacon, and mix on low speed, scraping down the bowl as needed, until just combined. Portion large golf-ball-size pieces, about 2 Tbs. each, onto parchment-lined baking sheets, spacing them about 1-1/2 inches apart.
• Bake until the edges are set but the centers are still slightly soft, 13 to 15 minutes. Transfer the pans to wire racks, and let cool for about 30 minutes.
• In a medium bowl, whisk the confectioners’ sugar with the remaining ¼ cup maple syrup. Test the icing for a good drizzling consistency, and add more maple syrup 1/2 Tbs. at a time to thin, if necessary. Gently loosen the cookies from the parchment, and drizzle on the glaze. Top each with a sprinkling of the remaining 1/4 cup chopped bacon and a pinch of the sea salt. Store in an airtight container for up to 3 days.