Bacon fat gingersnaps. Because everything is better with bacon. Even ginger cookies.
Bacon fat gingersnaps. Yep. You read that correctly. We’re not certain which we find more incredulous, the sheer brilliance behind bacon fat gingersnaps or the fact that said brilliance was first shared with the world by a fashion reporter. Yup. New York Times fashion critic, Cathy Horyn, broke the story about using bacon drippings with ginger cookies. Although as Horyn’s colleague, New York Times food writer Julia Moskin explains in the book CookFight, unlike a lot of froufrou fashion, these cookies aren’t mere novelty. Not at all. “I feel they are the cookie equivalent of Paris Fashion Week—a modern, edgy take on a classic,” explains Moskin. “The cookies are truly remarkable, with a robust and smoky undertone that sets them apart from other gingersnaps.” Yup. What she said. The bacony goodness that follows is from the recipe found in CookFight, based on a recipe that appeared in the Trinity Episcopal Church Recipe Book (1982 edition) courtesy of a Ms. Nelle Branson. We’ve been mumbling a lot of thanks to Ms. Branson with mouthfuls of these cookies Originally published November 30, 2012.–Renee Schettler Rossi
Chocolate Bacon Fat-Crystallized Gingersnaps Variation
To make bacon fat gingersnaps gilded with chocolate chunks and crystallized ginger, follow the recipe above and stir in 2/3 cup chopped chocolate or mini chocolate chips and 1/2 cup finely chopped crystallized ginger. (Okay, fine, you can add more or less than these amounts to suit your taste.) We found that these add-ins tend to work better with slightly larger cookies (1 ounces or 28 grams). If making the larger cookies, you’ll need to bake them a little longer, figure 12 to 14 minutes.
Video: Chocolate Bacon Fat-Crystallized Gingersnaps
Bacon Fat Gingersnaps
- Quick Glance
- 20 M
- 45 M
- Makes 3 1/2 dozen cookies
- 3/4 cup bacon drippings (from 1 to 2 pounds bacon), at room temperature
- 1 cup granulated sugar, plus more for the work surface
- 1/4 cup molasses (not blackstrap) or cane syrup
- 1 large egg
- 2 cups all-purpose flour
- 1/2 to 1 1/2 teaspoons kosher salt (See "David Says" below)
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- Make the dough
- 1. Toss all of the ingredients in a food processor and pulse until the ingredients clump together and a dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least a few hours and up to 2 days.
- 2. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.
- Shape and bake the cookies
- 3. Place about 1/4 cup sugar in a shallow bowl. Break off 1-tablespoon chunks of cookie dough (about 17 g) and roll them into balls. Drop them into the sugar, roll to completely coat the dough in sugar, and place them on the baking sheets, spacing them about 2 inches apart. If you prefer crisp cookies, gently flatten the dough; if you prefer chewy cookies, don’t mess with the dough any more.
- 4. Bake the cookies for 10 to 12 minutes, until dark brown. Let cool on the baking sheets for a few minutes and then transfer them to a wire rack to cool completely. (We usually include storage advice here, but honestly, they didn’t last long enough for us to be able to say how well they keep.)