Bacon Snickerdoodles

[unicornduke]

I'm not 100% sure why they spread so much, might be the butter too warm, might be that the gluten free flours weren't tested with the bacon fat. Either way, super delicious and the recipe is from Stella Park's Bravetart and she has both the gluten free and bacon variations in there. I combined both into one and they are super duper tasty.

Second batch ended up nice if flat, first batch was overbaked and I made a note of what I changed for that batch. Delicious though.

Ingredients

Cookies

• 10 1/2 oz flour (GF: 4 oz almond flour, 3 oz tapioca starch, 2 oz sweet rice flour, 1 oz coconut flour, 1/2 oz teff/millet flour)
• 1 stick (4 oz) butter, softened
• 3 1/2 oz refined coconut oil (or bacon fat)
• 10 1/2 oz sugar
• 1 1/4 tsp salt
• 1 tsp baking powder
• 1/8 tsp nutmeg
• 1 tbsp vanilla
• 1 large egg, right from fridge

Cinnamon Sugar

• 2 oz sugar
• 2 tsp ground cinnamon
• 2 tsp grated cinnamon

 

Directions

1. (if making bacon snickerdoodles, cook 12 oz bacon in a pan for about 10 minutes over medium low heat until fat rendered or be lazy and toss it in the oven at 400 degrees for 20 minutes on parchment paper lined sheet pan. Roughly chop and let the bacon fat cool until solid and then use in recipe replacing coconut oil)
2. Preheat oven to 400, sift flour
3. Combine butter, coconut oil (or bacon fat), sugar, salt, baking powder, nutmeg and vanilla in a stand mixer and beat until light and fluffy (about 5 minutes), scrape bowl halfway through. Add egg and mix again until smooth
4. Add flour and mix
5. Portion to whatever size you like (1/4 cup or 2 tbsp are recommended sizes)
6. Mix sugar with cinnamon and roll portions in the cinnamon sugar until coated and put on parchment paper lined sheet tray. Flatted dough balls to 1/2 in discs and sprinkle more cinnamon sugar on top (and top with chopped bacon if using)
7. Bake at 400 until cookies begin to spread (about 6 minutes), then rotate tray and reduce oven temp to 350. Bake until cookies are firm (big, ~8 minutes, small ~5 minutes) (I ignored this after the first batch and just baked at 350 for 10 minutes, your oven may be way different and if your cookies don't spread as much as mine do, you'll have better luck with the original method)
8. Cool on baking sheet until set

Comments

[graydon]

Gracious, that's a lot of cinnamon!

Those look really good; half a pound of bacon fat is a lot (if I want to go for a dairy-free version) but this looks remarkably practical.

Thank you for posting the whole thing!

[unicornduke]

Ha, I only did the ground cinnamon. It does say in the book, to taste. Plus who has energy to grate cinnamon?

Yeah, it does seem like a large amount if you replace the butter too, you'd have to do two packs of bacon. I'm not actually sure how well it would do with that much bacon fat. It might do better to be honest. I'm guessing you can't eat the dairy free butter sticks that some grocery stores carry? I know a lot of them are soy based.

You're welcome!

[graydon]

There are supposedly soy-free no-dairy butter sticks -- I have no recollection of ever seeing any -- but I think, thinking about it, for baking I would do as well to substitute with applesauce.

[tielan]

Are they sweet, savoury, or like salted caramel anythings?

[unicornduke]

Normal snickerdoodles are sweet, cinnamon sugar cookies. These are made pretty close to the original and ended up being a little sweet, a little savory. Pretty delicious.