Bacon Fat Gingersnaps
- Total Time
- 45 minutes, plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/150 grams rendered bacon fat (from cooking 1½ to 2 pounds bacon), chilled
- 1cup/200 grams white sugar, plus extra for rolling
- ¼cup/85 grams molasses or cane syrup
- 1egg
- 2cups/250 grams all-purpose flour
- 1½teaspoons/8 grams kosher salt
- 2teaspoons/10 grams baking soda
- 2teaspoons/10 grams ground ginger
- ½teaspoon/3 grams ground cloves
- ½teaspoon/3 grams ground cinnamon
Nutritional analysis per serving (42 servings)
80 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 1 gram protein; 69 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick liners.
- Step 2
In a food processor fitted with a metal blade, combine all ingredients. Pulse until a smooth, stiff dough forms. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.
- Step 3
Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.
- Step 4
Bake until flat and dark brown, about 10 to 12 minutes. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough. Store cookies in an airtight container.
Private Notes
Comments
Maybe step 1 shouldn't be to heat the oven, if you have to chill the dough for 2 hours.
These are just stupid good!! I was a bit short on bacon fat, so I evened it out with butter (just so no Vegan would ever touch them, haha).
I added a bit more ginger, and next time will do even more.
I saw someone else's note about using cardamom so I will be doing that too.
Just a deliciously different cookie!!
BTW...to all the other cooks who take the time to share their notes - THANK YOU!! They are all helpful.
Made two batches, the first following the recipe, and the second, replacing about half the bacon fat with butter, and adding about a tablespoon of finely diced fresh ginger. Prefer the second batch: the first was amazing, but a little overwhelmed by bacon, and had a slight fatty aftertaste (described by another reviewer). The second had a cleaner, fresher taste, a bit more ginger zing.
I've made this recipe many times over the years, and I generally love it. After the first time, I switched to half butter and half bacon fat, as the cookie was too greasy when it cooled. I like to bake it around 10-11 min, because I like a little chewiness. This time I decided to make it by weight, because of comments that the spice measurements were higher/ more correct. However, the baking soda aftertaste was Very strong, way too much. Maybe 10 gm is not 2t. but I'll use 2 t. next time, or less.
I made these and like some others ... I found the bacon overwhelming and very little ginger flavor. I would use 1\2 the amount of bacon fat and use butter. I also tend to use finely chopped candied ginger in cookies like this ... I will add it to these.
These are one of my favorite cookies. I can see why some might like more ginger, but as written, it’s still wonderful. I do not know why people make a bacon fat cookie and then whinge about the bacon fat. The cookies are savory and not too sweet. I love them best when soft right out of the oven, but they are still fabulous later when crispier. These are now part of the holiday cookie list.
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