Bacon-Fat Gingersnaps

Name: Bacon-Fat Gingersnaps
Yield: 4 servings
Ingredients: 1 3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature; 1 1 cup sugar, plus 1/4 cup for rolling; 1 "1/4 cup molasses (not blackstrap) or cane syrup, such as Steens or Lyles", 1 large egg; 1 2 cups all-purpose flour; 1 1 1/2 teaspoons kosher salt; 1 2 teaspoons baking soda; 1 2 teaspoons ground ginger; 1 1/2 teaspoon ground cloves; 1 1/2 teaspoon ground cinnamon

From the kitchen of Carly

Bacon fat replaces butter in these dark, spiced gingersnaps, adding savory depth that cuts through molasses and ginger. The result: crispy-edged cookies with an unexpectedly complex warmth. Your kitchen will smell incredible.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature
11 cup sugar, plus 1/4 cup for rolling
1"1/4 cup molasses (not blackstrap) or cane syrup, such as Steens or Lyles", 1 large egg
12 cups all-purpose flour
11 1/2 teaspoons kosher salt
12 teaspoons baking soda
12 teaspoons ground ginger
11/2 teaspoon ground cloves
11/2 teaspoon ground cinnamon

Instructions

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.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
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.
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.