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.
These are so good!!! I bring them to every party and they’re always a huge hit. I like to use rendered duck fat instead of bacon fat but have tried using bacon fat and it’s just as good.
Making these as I write. I actually save my bacon grease to use in soups or stir-fries and so thought, "Oh, great time to use it all up" but I didn't have as much as I thought and so did half grease, half butter. They're still delicious but the bacon taste is extremely subtle. Next time I'll save more grease. One note: they DO spread out so leave plenty of room. My first few sheets, I had to cut the cookies apart. Of course for the last sheet, I was left with enough dough for 3 cookies.
Delicious. Yes, the bacon grease needs to be chilled. However if using a cookie scoop, no need to chill prior to forming the balls. Scoop, drop into sugar, roll around gently and pluck out. Ready to go.