These Bacon Fat Gingersnap Cookies are one amazing cookie. This has to one of my all-time favorite cookies and that’s coming from a tried and true chocoholic, too!
You’re probably asking yourself, “Did he just say bacon fat?” Why yes I did, and talk about a complexity, a wonderful, rich complexity. These are a must try. See, the bacon fat subs for butter. It’s subtle, smokey undertones add a richness to the molasses and ginger to make a taste sensation.
The name of the cookie alone intrigues, right? Well a friend sent me a link and I just had to read about it. Basically the bacon fat replaces butter. No brainer, why had I never thought to use this like that before!
I simply reheated some bacon fat that I keep in a jar from Sunday breakfasts and strained the bacon particles from the fat, chilled it to firm and used it just like I would butter for a cookie recipe.
The recipe hails from Cathy Horyn, a New York Times fashion critic and is based on Swedish Ginger cookies.
At first I wondered if it would be overly bacon in flavor, but the molasses and ginger make this into a new taste sensation. It’s subtle smokey undertones add a richness to these and the result is my new favorite cookie.
These are the perfect holiday cookie to serve guests and they won’t believe you when they ask what that secret ingredient is. I hope you give these a try.
This recipe for Bacon Fat Gingersnap Cookies first appeared on Kevin Is Cooking December 2015 and has been updated with a video.
Bacon Fat Gingersnaps
Ingredients
- 3/4 cup rendered bacon fat chilled, from cooking 1 1/2 to 2 pounds bacon
- 1 cup sugar plus 1/4 cup for rolling
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
Instructions
- Heat oven to 350°F. Line two cookie sheets with parchment paper or silicone Silpat liners.
- In a food processor fitted with a metal blade, add all ingredients. Pulse until a smooth, stiff dough is formed. Place dough in plastic wrap and chill in the refrigerator for at least 2 hours.
- Put 1/4 cup of sugar in a small bowl. Scoop a tablespoon of dough and roll into a ball with your hands. Drop into the sugar and roll to coat. Place on prepared pans. Repeat with remaining dough, Place 2 inches apart as they spread out as they bake.
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nutrition
I found a recipe in a local historical society recipe book celebrating the founding anniversary of New Braunfels TX. My recipe actually calls for 2 cups of bacon fat. Made them and they were delicious. Your idea of using bacon fat as a substitute for butter has opened me up to a whole realm of possibilities.
I hope you give these a try! We love them!
I baked these on a whim to use up my leftover bacon grease. I did not strain the grease, leaving in any leftover bits and had to melt a little butter in it to get to 3/4 of a cup. Otherwise, I followed the recipe exactly as is. Wow. These are amazing. I highly recommend this recipe!
I am so glad you liked them so much!
What would be the high altitude recipe?I am at 7,400 feet. Thanks in advance
Hi Lori! I went online and found this helpful: http://dish.allrecipes.com/high-altitude-cake-baking/
I appreciate the recipe Kevin. Thanks for posting it.I made several batches of these for Christmas gifts. They have a complex smoky flavor, like something my Swedish grandma would make! I did tweak to suit my tastes…less salt (1/2 tsp)and bacon fat (1/2 cup). Pressing the dough down also makes a prettier ginger snap. Happy cooking!
So glad you enjoyed them Birdie! Happy New Year to you and yours! 🙂
“strained the bacon particles from the fat”? I’m thinking add in crumbled bacon. 😎
I’ve been known to do just that! 😉
You know, I don’t bake with bacon fat very much at all. But I clearly need to change that! My grandmother used to keep an old coffee can next to the oven, and they saved bacon fat for other recipes. (Of course, they also made bacon almost every morning…haha.) These cookies sound like they’re right up my alley, though! I know a certain Santa Claus who would be quite happy to come down the chimney and find these bad boys waiting for him! 🙂
Exactly, I keep it around for searing meat for stew, fried potatoes, etc. In these cookies it’s a unexpected, amazing flavor combo. Give it a go!
You’re right, bacon fat might sound like a peculiar ingredient for cookies, but I bet it works well! At least these cookies look fantastic (apparently, they are healthy too, haha). Btw, I’ve been thinking of making sweet cookies with bacon pieces (like maple bacon combo). Any ideas?
About as healthy as using butter! Try these out with crumbled bacon inside! 🙂
Kevin, another nice addition to these Ginger cookies would be to add some snipped pieces of candied ginger. I have made ginger snaps often and came across a recipe that suggested adding candied ginger pieces. I loved it.
Agreed, thanks so much for the tip Paula. I do that too in my Super Moist Gingerbread Cake. Love that pop of flavor!
OMG Kevin! I can see why these would be your new favorite cookie! Gingersnaps are always a total hit at our house and I have never tried a bacon fat version! You can bet these are on my list of things I NEED to try! Thanks for sharing!
You’ll have everyone guessing “what is in these?” They really are outrageously good. Thanks Mary Ann. 🙂
Who knew!! I can see how bacon fat would make most things more delicious, but especially gingersnaps. I love the idea of that flavor combination!!
It will change your thinking on how a cookie ought to be! So delicious and I hope you give it a try. Thanks Sues, have a great weekend!
Oh Kevin, this is just perfection! You always have the most amazing ideas! <3 <3 <3
Wait until you sink your teeth into one of these… amazing!
I even like saying the name of this one, Kevin! How interesting! But, it makes complete sense replacing the butter with bacon fat. Can’t wait to give this one a try. Lucky you having your friend share this gem. I’m sure these won’t last long in our home 😉 Pinned, of course. Have a wonderful weekend!
I know this would be one you would really enjoy Dawn, I hope you give it a try. I’d love your feedback. Can you believe how quickly the year has gone by? I am making my second turkey today for another post and find it funny how we as food bloggers are always a month or two ahead and then when the actually holiday comes, I’m like “Didn’t this already happen?” LOL
I didn’t do a double take, but I DID drool all over my keyboard when I saw the words “bacon fat” in reference to cookies! Ummm… GENIUS!!!! You know I can’t eat chocolate, so these cookies are totally calling my name! Seriously, gingersnaps just got a serious new upgrade! PINNED! Cheers!
You’re my kinda peeps Chey, these are just outstanding. Enjoy!