Heat oven to 350°F. Line two cookie sheets with parchment paper or silicone Silpat liners.
In a mixer with a paddle, add bacon fat, molasses, sugar and egg, stir to combine. Add remaining ingredients until a smooth, stiff dough is formed.
Put 1/4 cup of sugar in a small bowl. Scoop a tablespoon (or two for larger cookies) 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.
Rendering 1 1/2 to 2 pounds of bacon should yield enough bacon fat for this recipe. Or, substitute with regular butter, lard, ghee, or plant based butter sticks.
Recipe adapted from Julia Moskin's recipe for Bacon Fat Gingersnaps in the New York Times.