Full disclosure: I am a bit of a cookie monster.
It might be genetic, since my dad has also never met a cookie he didn’t like. One of my favorites is the traditional Snickerdoodle. You really can’t go wrong with this classic cinnamon and sugar cookie. However, as most of you know, (you are reading a Pork blog…) bacon makes everything better. The question is, can bacon even make cookies better? Do you mess with perfection or can you elevate it to the next level?
I set out to do just that. Get ready for – BACONDOODLES!
1 package (17.5 ounces) Sugar cookie mix
1/2 cup (1 stick) butter
1 teaspoon maple extract
1/2 cup crumbled bacon
1 Tablespoon cinnamon
2 Tablespoons sugar
Heat oven to 375 degrees F (350 degrees F. for dark or nonstick cookie sheet). Combine cookie mix, butter egg and maple extract in a medium bowl until soft dough forms. Stir in crumbled bacon.
Mix together cinnamon and sugar in a small bowl.
Roll cookie dough into 1-inch balls and roll in cinnamon-sugar. Place 2 inches apart on ungreased cookie sheet.
Bake 7-9 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container.
Kristina’s Step-by-Step Instructions, Tips and Tricks:
This recipe is super easy with the use of a sugar cookie mix.
Hint: When using a mix, jazz it up with some good vanilla and it will taste homemade! Shhhh…it’s our secret.
Bacon! You can cook up your favorite and then crumble it or take another short cut and dive into a package of real bacon bits.
Form dough into 1-inch balls and roll in the cinnamon-sugar mixture.
Bake for 7-9 minutes and it’s doodle time!