Bacon Fat Gingersnaps.
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4.54 from 13 votes

Bacon Fat Gingersnaps

Bacon Fat Gingersnap Cookies - Bacon fat subs for butter (It's subtle smokey undertones add a richness) with molasses and ginger to make a taste sensation. Adapted from Julia Moskin's Bacon Fat Gingersnaps in the New York Times Recipes. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American, Western
Keyword: bacon fat cookies, ginger cookies, gingersnap recipe
Servings: 40
Calories: 90kcal
Author: Kevin Is Cooking


  • 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.


Calories: 90kcal | Carbohydrates: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 130mg | Potassium: 40mg | Sugar: 6g | Vitamin A: 5IU | Calcium: 6mg | Iron: 0.4mg