In the grand tradition of putting bacon into random things I would like to present this recipe. It’s AMAZING. Possibly because gingersnaps are not really a sweet cookie, so they go with the bacon much better than some other things I’ve tried (bacon ice cream, I’m looking at you.) I hope you enjoy it, I’m probably just gonna leave this here until next year. It’s a wonderful way to wrap up the season!
3/4 cup bacon fat*
1 cup white sugar, plus extra for rolling
1/4 cup molasses
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp ground ginger
2 TBSP chopped crystalized ginger
1/2 tsp clove
1/2 tsp cinnamon
In a big bowl cream the sugar into the bacon fat. In a smaller bowl beat the egg, then add the egg and molasses into the mix. Add the flour, salt, baking soda, and all spices. Mix until a smooth dough forms. You can mix everything by hand. Or break out the kitchenaid, use a metal blade, and this dough whips up so quickly you’ll be able to make it AND chase a toddler around the kitchen to keep her entertained.
Chill the dough for at least an hour. I’m not kidding. This dough is much softer than butter based doughs. I actually left half in the fridge while rolling cookies with the first half.
Preheat the oven to 350F and prep your favorite non-stick cookie sheets.** Put a layer of white sugar in a flat, open bowl or plate.
Once the dough is nice a firm break off tablespoon sized lumps and roll into smooth little balls. Roll these balls in white sugar and arrange them on the sheet with about 2″ between each. The cookies will spread out as they cook.
Tuck the cookie sheet into the oven for 10-12 minutes. The cookies will spread out, then puff up a bit (that’s the baking soda) then flatten as they cool. You want them to be dark and just starting to crackle on the top – but not burnt around the edges. Good luck with that (I rotated 4 trays through the oven and only *almost* burned one) Once out of the oven let them cook on the sheet for a minute, then transfer them to the cooking rack.
Enjoy them! But don’t eat the whole batch, even if you want to. That’s a lot of bacon fat to consume in one sitting… This recipe originated from a newspaper. Somewhere. My coworker’s father copied it and sent it to her. She modified it and passed it along to me. I tweaked a couple more things before I was totally happy with it.
*Note: We save our bacon fat and use it in many recipes. I’m not going to pretend it’s healthy. But if your subbing it in for lard, crisco, or butter – it’s probably not that much worse for you either.
Also note: I’m not a purist when saving fat, some mornings it’s darker than others. Sometimes there may be bacony bits in the mix. I have never, not once, used this mottled jar of fat in cooking and thought “gee, I wish this was less bacony.”
**say whatever you want about the ugly patina on my old cookie sheets – but they don’t really need anything to be “non-stick” these days…