Snickerdoodles with Bacon and Maple

Maple flavor, candied bacon, and a drizzle of dark chocolate elevate chewy, soft snickerdoodles!

If you’ve spent any time around here, you’re undoubtedly aware of a few facts about me:

  1. I adore bacon.
  2. Cookies are one of my favorite foods.
  3. I am a huge fan of chocolate.
  4. I suffer from anxiety, and baking is my stress release.

This recipe combines all of those elements, rolled in sugar and cooked at 375°F: maple bacon snickerdoodles with a chocolate drizzle.

The holidays are my favorite season, but they are also the most hectic. Mostly because there are so many parties, potlucks, blizzards, light displays, Christmas concerts, and other events to attend, but partly because I don’t get to spend the holidays with my family.

True, I have friends and Bill’s family that welcome me into their homes (which I will be forever thankful for), but they are not my family. My family is scattered throughout the nation, and I seldom see them.

Every time I think about it, I feel a sense of melancholy, and it makes me want to bake everything I see on Pinterest, but there are just not enough hours in the day to do so.

I know I’m not alone in feeling this way, therefore I think that baking a batch of cookies may occasionally give a much-needed pick-me-up, particularly for people who already suffer from melancholy or anxiety.

Did you know that the act of baking for someone else may be just as rewarding as getting a gift? Psychologists have discovered that baking for others promotes a feeling of well-being in the baker, giving them even more motivation to make everything!

Happily, Bobs Red Mill realizes this and feels that tiny acts of kindness, such as giving someone with freshly baked goods, may make the world a better place.

I’ve been using their goods for years since they’re always great quality and I never have to worry about how my desserts will come out, so it’s nice to know that they’re also a business that cares about other people’s well-being.

I’m thrilled to be collaborating with Bobs Red Mill this Christmas season to share love via food, since that is my area of expertise. I have both their Organic All Purpose Baking Flour and their Gluten Free 1-to-1 Baking Flour on hand.

They’re both delicious, but I chose all-purpose flour for this recipe.

Ingredients for maple bacon snickerdoodles

Candied Bacon

  • 4 pieces of thick-cut bacon
  • To cover the bacon with maple syrup
  • 1 cup brown sugar (light or dark)

Maple Cinnamon Sugar Coating

  • a cup of maple sugar
  • 2 tbsp granulated sugar
  • 2 tsp ground cinnamon

Snickerdoodle dough

  • 2.25 cups Organic All Purpose Baking Flour from Bob’s Red Mill
  • 2 tbsp baking soda
  • 1 teaspoon cinnamon powder
  • 1 tablespoon cream of tartar
  • room temperature unsalted butter
  • a cup of granulated sugar
  • a cup of light brown sugar
  • 1 room temperature egg
  • maple cup syrup
  • 1 tsp vanilla extract
  • 1 cup melted dark chocolate wafers

How to make maple bacon snickerdoodles

As I worked on the cookie dough, I cooked some thick sliced bacon drizzled with maple syrup and dusted with brown sugar.

After cooked, the bacon must cool entirely before being crushed into the dough; however, since the bacon cools fast, it is possible to work on both at the same time.

You’ll crumble it, mix it into the dough, then refrigerate it for an hour. You may dance around the kitchen to festive music while singing into a spatula at that time.

Just a thought.

When the dough has cooled, roll each one in a maple cinnamon sugar mixture before baking. You do not want to skip this section.

So, how about we get up close and personal? There you have it.

The cookies are sweet and pillowy, and the bacon pieces provide a wonderful salty taste to each mouthful.

Next we’re going to sprinkle them with chocolate. Why? Because bacon and chocolate should never be separated. Nobody can tell me that they aren’t soulmates.

I had a feeling you’d agree with me.

So go make a batch of these cookies, package them in a lovely present box, and send them to someone who might use some extra love this holiday season.

Maple Bacon Snickerdoodles

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Prep Time: 1hr10mins
Cook Time: 10mins
Total Time: 1hr20mins
Servings: 24cookies
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Chewy, soft snickerdoodles are kicked up a notch with maple flavor, candied bacon, and a drizzle of dark chocolate!


  • Sheet pan with a high side
  • Foil made of aluminum
  • Cooling racks made of wire
  • blending bowls
  • Whisk
  • Stand Mixer
  • Hand mixer
  • Baking sheets
  • Nonstick silicone mat
  • Parchment paper (precut)
  • Cookie scoops


Candied Bacon

  • 4 pieces of thick-cut bacon
  • Maple syrup, to coat bacon
  • 1 cup brown sugar (light or dark)

Maple Cinnamon Sugar Coating

  • a cup of maple sugar
  • 2 tbsp granulated sugar
  • 2 tsp ground cinnamon

Snickerdoodle dough

  • 2.25 cups Organic All Purpose Baking Flour from Bob’s Red Mill
  • 2 tbsp baking soda
  • 1 teaspoon cinnamon powder
  • 1 tablespoon cream of tartar
  • cupunsalted butter, room temperature
  • a cup of granulated sugar
  • a cup of light brown sugar
  • 1egg, room temperature
  • maple cup syrup
  • 1 tsp vanilla extract
  • 1 cup melted dark chocolate wafers


Candied bacon

  • Preheat the oven to 350°F and line a baking sheet with aluminum foil.
  • 2 cup brown sugar (light or dark)

    Place a strip of bacon on each piece of foil. Brush with a thin coating of maple syrup, then top with a layer of brown sugar.
    4 thick-cut bacon pieces, maple syrup, 1

  • Put an oven-safe wire rack on top of the baking sheet, followed by the prepared bacon.
  • Bake for 20 minutes, or until crisp; you want it to crumble easily once cooled. Let cool entirely on wire rack.
  • When totally cold, crumble into a small dish and leave aside.

Maple Cinnamon Sugar Coating

  • 2 teaspoons ground cinnamon, 4 cup maple sugar, 2 tablespoons granulated sugar

    In a small bowl, whisk together maple sugar, granulated sugar and cinnamon. Set aside.

Snickerdoodle dough

  • 1 teaspoon cream of tartar, 2 teaspoons ground cinnamon

    In a large mixing basin, combine the flour, baking soda, ground cinnamon, and cream of tartar. Set aside.
    2.25 cups Bob’s Red Mill Organic All-Purpose Baking Flour, 2 teaspoons baking soda, 1 12 teaspoon vanilla extract

  • 4 cup brown sugar, light
    14 cup unsalted butter, 2 cups granulated sugar 1
    Cream together butter, granulated sugar, and brown sugar in a stand mixer equipped with the paddle attachment until frothy.
  • 1 teaspoon vanilla extract, 4 cup maple syrup

    Beat in the egg, maple syrup, and vanilla extract until well blended.
    1 egg, 1

  • Slowly combine the dry and wet ingredients, mixing on medium speed until completely combined.
  • Stir in the crumbled bacon to combine. If you’re using chocolate chips, add them now.
  • Put the dough in the refrigerator for at least 1 hour to chill.
  • Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or nonstick silicon mats.
  • Using a medium cookie scoop, scoop out each ball of dough and roll in the cinnamon sugar mixture. Bake for 8-10 minutes, or until the tops have cracked, on a baking sheet lined with parchment paper.
  • Allow to cool on baking mats because they will spread slightly more as they cool. Transfer to wire racks to completely cool.
  • Drizzle with melted chocolate and leave aside to set.
    1 casserole dark chocolate wafers
  • Wrap them, with a handwritten card, and give them to someone you care about to enjoy!

Nutrition Facts

Calories: 202kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 141mg | Potassium: 62mg | Fiber: 1g | Sugar: 19g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

This is a paid advertisement written by me on behalf of Bob’s Red Mill.


Why is cream of tartar used in snickerdoodles?

Because snickerdoodles typically do not contain any other acidic ingredients, cream of tartar is used to activate the baking soda, allowing the cookies to rise.

Why are my snickerdoodles falling apart?

You might be baking them at an insufficient temperature.

If you have a non-convection home oven, bake at 375 degrees instead of 350 degrees. A low temperature might also cause your cookies to dry out.

Why are my snickerdoodles flat and crispy?

The Issue: Your oven is overheating.

If your cookies consistently come out flat, regardless of the recipe, your oven is probably too hot. Here’s what’s going on. In an overheated oven, the butter melts fast before the other ingredients have firmed up into a cookie structure.

Why are my snickerdoodles so fluffy?

What’s the deal with my puffy snickerdoodles? Too much flour – spoon and level the flour as I demonstrate in my chocolate chip cookie article. Incorrect oven temperature (too hot) – For accurate baking results, I recommend using an oven thermometer.

Why did my snickerdoodles come out cakey?

Some cookies, such as the delectable cake mix cookies, are designed to be cakey. Others, like the classic chocolate chip cookie, aren’t supposed to be cakey. Cakey cookies might result from dough that has too much flour, is overbeaten, contains too much baking powder, or contains too many eggs.

What happens if you forget baking soda in snickerdoodles?

If you leave out baking soda in a recipe that calls for it, your cookies will be exceptionally thick since there was no chemical reaction to introduce those gas bubbles and give it rise. What exactly is this? You may also notice that your cookies are considerably flatter than you anticipated.

Why do you refrigerate Snickerdoodle dough?

It is critical to chill the dough. The chilling period allows the flour to absorb some of the moisture from the eggs and butter, making them chewier. It also makes rolling the cookies in cinnamon-sugar easier.

Are snickerdoodles supposed to be raw in the middle?

The cooking time is critical here; if you overcook these snickerdoodles, they will be “thin and crunchy” rather than “soft and chewy.” The key is to keep an eye on the edges first; they should be just set, but the centers should still appear raw between all of those cinnamon cracks.

Can I refrigerate Snickerdoodle cookie dough overnight?

If necessary, place in the refrigerator overnight. Allow your dough to sit at room temperature for 15-20 minutes before baking if it has been in the refrigerator for more than 2 hours.

Are snickerdoodles supposed to be soft when they come out of the oven?

Slightly under-baking the snickerdoodles also assures a softer cookie. Take them out of the oven after around 10-11 minutes. This will keep the cookie’s inside soft and chewy.

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