December 11, 2010

Snickerdoodle and Candied Bacon Cookies

12 Days of (Christmas) Cookies
Day 11

Snickerdoodle and Candied Bacon Cookies

Yes, I said bacon and cookies. It seems as though bacon in baking is all the rage in the food blog world, so I thought I would jump on the bandwagon. Don't knock 'em until you've tried 'em. I, too, was skeptical in the beginning but they are delicious! You get a sweet and salty fix at the same time. Heart attack? Maybe. But I say, everything in moderation!


  • 5 strips raw bacon, more for garnish if desired
  • 1 to 2 tbsp brown sugar
  • 1/2 c butter
  • 3/4 c white sugar
  • 1 large egg
  • 1 1/4 c plus 2 tbsp all-purpose flour
  • 1 tsp cream of tarter
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 1/2 tbsp white sugar
  • 1 1/2 tsp ground cinnamon

  • Preheat oven to 350 degrees. Lay the raw bacon on a rack placed over a tin foil-lined baking sheet. Rub the brown sugar on each strip of bacon. Bake for 15 to 20 minutes, or to desired crispiness. Allow to cool for 5 minutes before handling. Mince the bacon, leaving some for garnish; if desired.
  • Keep the oven at 350 degrees.
  • In a large bowl, cream together the butter and sugar. Add the egg.
  • Whisk together the flour, cream of tarter, baking soda and salt in a large bowl.
  • Slowly add the flour mixture to the creamed mixture.
  • Gently stir in the minced bacon to the cookie dough.
  • Chill an ungreased baking sheet and the cookie dough in the refrigerator for at least 15 minutes.
  • Meanwhile, combine the 1 1/2 tbsp of white sugar and the 1 1/2 tsp of cinnamon in a shallow bowl.
  • Roll the dough into 1-inch balls. Roll them dough balls in the cinnamon/sugar mixture.
  • Place on the baking sheet and bake for 10to 12 minutes.
  • Garnish with bacon, if desired.
  • Enjoy!

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