Bacon Fat Gingersnap Cookies
User Reviews
5
Bacon Fat Gingersnap Cookies
Description
This recipe uses rendered bacon fat chilled to add a smoky, savory note beneath classic gingersnap spices like ginger, cloves, and cinnamon. The dough is created by mixing bacon fat with sugar, molasses, and egg, then folding in flour, salt, and baking soda for leavening along with the spices. Chilling the dough helps it firm up, making it easier to scoop and roll.
The cookie dough balls are rolled in extra sugar before baking at 350°F on parchment or silicone liners, spacing them apart since they spread as they bake. They bake 10 to 12 minutes until they reach a dark brown color with flat tops. The finished cookies combine a crisp exterior with chewiness inside, with faint bacony undertones that pair with the warm spices.
These cookies store well in an airtight container and make an interesting variation on traditional gingersnaps. The recipe also allows substitutions with other fats like butter, lard, or ghee if bacon fat is not available.
Ingredients
- 3/4 cup bacon fat chilled (See Note 1, rendered
- 1 cup sugar plus 1/4 cup for rolling
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour or 1:1 gluten-free all purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp cloves ground
- 1/2 tsp ground cinnamon
Instructions
- In a mixer with a paddle, add bacon fat, molasses, 1 cup sugar and egg, stir to combine. Add remaining ingredients until a smooth, stiff dough is formed.
- Scrape dough from bowl, form into a ball and wrap in plastic wrap. Chill in refrigerator for 1-2 hours (easier to scoop).
- Line two cookie sheets with parchment paper or silicone Silpat liners.
- Heat oven to 350°F. Put 1/4 cup of sugar in a small bowl.
- Scoop a tablespoon (or two for larger cookies) of dough and roll into a ball with your hands. Drop into the sugar and roll to coat. Place 2 inches apart on prepared pans as they spread out as they bake. Repeat with remaining dough.
- Bake until flat and a dark brown, about 10 to 12 minutes. Cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Store cookies in an airtight container.
Notes
- Rendering about 1 1/2 to 2 pounds of bacon should yield sufficient bacon fat for this recipe.
- Substitute bacon fat with butter, lard, ghee, or plant-based butter sticks if desired.
- Recipe adapted from Julia Moskin's Bacon Fat Gingersnaps in the New York Times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 122mg | 5% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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