I can’t believe I finally made bacon sugar cookies; it’s been a long time coming. Here’s how the bacon sugar cookies came about. A fellow admin at work ordered a lunch for a few executives, and as usual, I chip in to help set up. It was a massive do-it-yourself salad bar with all the fixin’s, and you guessed it, bacon. There was a ton left over. I saved one large container of chopped bacon from being tossed out, and took it home. That night for dinner, Miles and I had homemade bacon pizza. I knew I was on the clock. I had hoped the caterer cooked the bacon that morning, as I didn’t want too many days to go by without using it. So the next morning I whipped up a batch of my rolled sugar cookie dough, and tossed in the bacon. My idea was to make a thin, crunchy cookie, chock full of bacon. That’s exactly what I got!
I let the cookies cool completely before trying one. They were really good. Sweet, salty, crunchy, …bacon-y. It was everything I was looking for, and the flavor was even better the next day. I made a ton of them, and as I knew I wouldn’t be able to eat them all at once, I gave away a lot of them. I instructed everyone to only keep them for two days as I had no idea how long they would stay fresh. I kept a few in the fridge just in case. I’m definitely going to have to research the shelf life of bacon filled desserts ‘cause I can’t wait to make these again.
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 cup, chopped crisp bacon
- 1 teaspoon vanilla
- Whisk together flour and salt. Combine butter and sugar on medium speed in a stand or hand mixer until pale and fluffy, about 3 - 4 minutes. Add egg and vanilla and mix until combined. At low speed, mix in flour mixture just until a dough forms. Stir in chopped bacon. Divide dough in half, form each piece into a 4-inch disk, and place on parchment paper. Cover with another piece of parchment paper and with a rolling pin, roll out the dough to about 1/8 inch thick. Do the same with the remaining dough. Chill the dough until firm, about 30 minutes.
- Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Cut cookies with a 2 inch round circle cutter and place on baking sheet 1 inch apart. Re-roll the remaining dough.
- Bake cookies until they are a pale golden-brown on edges, 7 - 10 minutes (depending on size and thickness of the cookies). Cool on baking sheets 5 minutes, then transfer to racks to cool completely.