Bacon fat gingersnaps. Because everything is better with bacon. Including cookies.
We’re not certain which we find more incredulous, the sheer brilliance behind these 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. As Horyn’s colleague, New York Times food writer Julia Moskin explains in the book CookFight, “The equivalent would be if I, a food writer, were also a sleek fashion plate with a deep bench of vintage and modern pieces.” Yet unlike a lot of that froufrou fashion, these cookies aren’t mere novelty. Nope. Not at all. “I feel they are the cookie equivalent of Paris Fashion Week—a modern, edgy take on a classic,” continues Moskin in the recipe’s headnote. “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 the recipe found in CookFight, which was adapted from a recipe that appears in the Trinity Episcopal Church Recipe Book (1982 edition) courtesy of a Ms. Nelle Branson. This recipe has been updated. Originally published November 30, 2012.–Renee Schettler Rossi
Bacon Fat Gingersnaps Recipe
- Quick Glance
- 20 M
- 45 M
- Makes 3 1/2 dozen cookies
- 3/4 cup (177 ml) bacon drippings (from 1 to 2 pounds bacon), at room temperature
- 1 cup (200 g) granulated sugar, plus more for the work surface
- 1/4 cup (59 ml/85 g) molasses (not blackstrap) or cane syrup
- 1 large egg
- 2 cups (250 g) all-purpose flour
- 1 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
- 1. Combine all of the ingredients in a food processor and pulse just until a smooth, stiff 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.
- 3. Place about 1/4 cup sugar in a shallow bowl. Break off 1-tablespoon (17 g) chunks of cookie dough and roll them into balls. Drop them into the sugar, roll to coat, and place them on the baking sheets, spacing them about 2 inches apart. If desired, gently flatten the dough for crisp cookies; leave them be for chewy cookies.
- 4. Bake the cookies for 10 to 12 minutes, until dark brown. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
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