September 9, 2014
Maple Cinnamon Softies with Bacon Sprinkles
Blue ribbon bacon-topped cookies
Bacon cookies you say? Sign me up!
These won the blue ribbon at the Chicago area’s DuPage County Fair earlier this year (2014) and let’s just say YUM!
Bigtime cookie kudos (and a $200 prize from Gold Medal Flour) went to Jessica Jaent when she won. The 20-something nursing student had a good feeling about her creation during her baking prep. She nailed it!
For our test run, we found these cookies fool-proof to make. They turned out great, despite having to leave the dough in the fridge longer than we anticipated. We made a gigantic one for our work neighbors and (un)official taste tasters. They were beyond excited!
They loved the cookies as much as we did! And what’s not to love?! A perfect cookie topped with bacon and a maple cinnamon icing. Make these cookies soon! Just be sure to bake extras and share!
-Cyndi
Maple Cinnamon Softies w/ Bacon Sprinkles
Cookie Dough:
1/2 cup softened butter
1 cup sugar
1 whole egg + 1 egg yolk
1 teaspoon vanilla extract
3/4 cup sour cream
3 cups Gold Medal All-Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
Maple Cinnamon / Bacon Icing:
2 cups powdered sugar
1/2 teaspoon cinnamon
2 Tablespoons butter
1 teaspoon vanilla extract
1/2 cup maple syrup
1/2 pound crumbled cooked bacon for “sprinkles”
Directions: To make the dough, cream butter and sugar until light and fluffy. Add whole egg and egg yolk, then add vanilla and sour cream and beat at low speed until combined. Add flour, baking soda, baking powder, salt, and cinnamon, beating at low speed until just combined. Wrap dough in plastic wrap and refrigerate until firm, at least two hours (dough will be sticky). Preheat oven to 425 degrees and line trays with parchment paper. Roll out the dough between floured parchment paper until 1/4 inch thick, then cut with a circle cookie cutter or drinking glass (2″-3″ size). Bake cookies for about 7 minutes, just until they begin to turn golden color. Transfer to wire rack to cool. To make the icing, whisk together ingredients until smooth. Use a spatula to spread over the tops of cooled cookies. Sprinkle bacon bits on top of each cookie immediately after it’s frosted. Refrigerate cookies if not eaten on the first day. Makes approximately 3 dozen cookies.
-Recipe from Jessica, DuPage Fair, 2014 Gold Medal Flour Cookie Contest