Bacon-Fat Gingersnaps
A unique twist on classic gingersnaps using rendered bacon fat instead of butter, creating rich, chewy cookies with subtle smoky undertones and warm spices like ginger, cloves, and cinnamon.
Ingredients
- •¾ cup bacon fat
- •1¼ cup sugar
- •¼ cup molasses
- •2 cups all-purpose flour
- •1½ teaspoons kosher salt
- •2 teaspoons baking soda
- •2 teaspoons ground ginger
- •½ teaspoon ground cloves
- •½ teaspoon ground cinnamon
Cooking Instructions
- 1.
Combine all the ingredients in a food processor, and pulse until a smooth, stiff dough forms. Wrap the dough in plastic and chill in the refrigerator for a few hours.
180 min
- 2.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
10 min
- 3.
Put the 1/4 cup sugar in a shallow bowl. Breaking off 1-tablespoon lumps, roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets.
15 min
- 4.
Bake for 10 to 12 minutes, until the cookies are dark brown. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.
12 min
