In a large bowl, beat the butter, maple syrup and salt until smooth and fluffy. Sift in the icing sugar and beat until smooth and combined.
Next, sift in the flour and beat until combined. It is easier to add half of the flour at a time, mixing thoroughly between additions. Once the flour is completely combined, fold in the chopped bacon, mixing until incorporated. Shape the dough into two discs and wrap each disc in plastic wrap. Place the discs in the fridge for 30 minutes to allow the dough to cool and for the gluten to relax.
Preheat the oven to 350 degrees F and arrange your oven baking racks so that they are near the top of the oven. Roll out each disc of dough on a lightly-floured surface. Using a lightly floured cookie cutter, cut out the cookies into shapes. Place them onto parchment-lined baking sheets, abut 2-3 cm apart.
Use a pastry brush to brush the top of each cookie with a bit of maple syrup. For a final touch, sprinkle a bit of sea salt over the top of each cookie. Bake for 15 minutes, or until the cookies are golden brown on the bottom.
Let the cookies cool on the baking tray for 5 minutes before transferring to a wire rack to cool. Enjoy!