Bacon-Fat Gingersnaps

Name: Bacon-Fat Gingersnaps
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Cuisine: American
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

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.

24 servings

3 hr 37 min

Published October 4, 2025

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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