These Bacon Fat Gingersnap Cookies are one amazing cookie. This has to my new favorite cookie and that’s coming from a tried and true chocoholic, too! You’re probably doing a double take like I did when my friend Tom sent me the link to this recipe. Bacon fat? Yes!
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.
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.
- 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 kosher salt
- 2 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
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.