Bacon Fat Gingersnaps

Bacon fat gingersnaps. Because everything is better with bacon. Even ginger cookies.

Three stacks of gingersnaps, one broken cookie, and a glass bottle of milk

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: How to Make Chocolate Bacon Fat-Crystallized Gingersnaps

Bacon Fat Gingersnaps

  • Quick Glance
  • (7)
  • 20 M
  • 45 M
  • Makes 3 1/2 dozen cookies
4.4/5 - 7 reviews
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Ingredients


Directions

Make the dough

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.

Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.

Shape and bake the cookies

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.

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.)

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David Says

David Leite caricature

Forgive me while I reach for the nearest credenza because these bacon fat gingersnaps have caused me to go weak in the knees. (Ok, so maybe I exaggerate, but they are freakingly damn good.)

Between us, I wasn't in the mood to bake that afternoon. It was a gorgeous day, and the last thing I wanted to do was heat up the kitchen. But at the urgings of The One, I did. Smart move.

The dough literally comes together in minutes—that is, if you have bacon fat on hand, which I didn't. In my case, it took an additional 20 minutes or so to fry up enough bacon to get the requisite 3/4 cup of bacon fat. (That was just over 1 pound of bacon. What a hardship to have to eat bacon. The things I do for your sake, dear readers.) I refrigerated the dough for 12 hours, just because I was up to my eyeballs in Friday errands. Saturday afternoon, I rolled and dipped the cookies. I flattened them with the bottom of a drinking glass as I wanted the cookies to have a smooth rather than crinkled top.

When I pulled them out of the oven, The One was just coming up form the basement. "It smells like fall!" he shouted and headed for the rack of cooling cookies. He didn't say anything. Well, he couldn't say anything (his mouth was so full) until after his third cookie. Then he managed to utter, "Love 'em!"

Sadly, I only had a nibble. What a bitch of a time to cut sugar from my diet.

A few tips that I think may help when you make these marvelous gems:

1. Choose your bacon carefully. Some cheapo store brands are loaded with salt, which will make the cookies inedible. I used what I believe is an easily available brand for most of you: COSTCO's Kirkland bacon.

2. Taste the bacon fat before adding it to the dough. I know, I know, gross. But hear me out: If the fat is really salty, then add less than the full amount of salt in the recipe. Or add none. My bacon fat was just mildly salty so I added just 1 teaspoon salt instead of the full 1 1/2 teaspoons.

3. My cookies had a mildly smoky flavor. If you want a more pronounced smokiness, make sure you buy a heavily smoked bacon. Or, ahem, make your own bacon.

Recipe Testers' Reviews

I admit I’m not a gingersnap kind of girl. For me, there are better cookies just waiting to be eaten. Until now. These bacon fat gingersnaps were some of the best damn cookies I’ve ever had, gingersnap or not. Don’t let the bacon drippings scare you; they just add a slightly smoky and salty bite to an incredibly luscious cookie. I took them to a friend’s house tonight. His response, after he ate one bite, was “Good God, these are the best things I’ve ever eaten.” In light of my new love of gingersnaps, I’ve become a bacon-fat hoarder. I never know when the urge might strike. Soo-ee, here pig, pig, pig.

These bacon fat gingersnaps are some of the best snaps we’ve ever enjoyed. They’re easy to make, although I’d add the dry ingredients to the food processor before adding the bacon fat and molasses. It’s fun to ask your friends what they think the secret ingredient is in the cookie. They’ll be amazed, then ask for another cookie. Plus, your dog will love you more than ever.

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Comments

  1. I was searching for new Christmas cookies to make and came across these on the site. After reading the first review, I felt I had to try them since I am not usually a gingersnapper either. Honestly, they are so good, it’s ridiculous. You get just a hint of that savory smokiness from the bacon, but then chewy, gingery sweetness. Everyone I shared them with LOVED them. Simple and quick to make too. Not just a Christmas cookie anymore!

  2. I came across these while looking for cookie recipes for my lactose-intolerant daughter-in-law. Good grief, these are just wonderful—crisp with a tiny savory undertone. Amazingly good and versatile, too—I’ve made them with maple syrup when I ran out of molasses and they worked well, too. The dough freezes well, so there is no excuse to every be cookie deprived again.

    1. Lisa, love your resourcefulness! And yes, bacon fat in gingersnaps is sorta ridiculously lovely, yes?! As an aside, have you tried our dairy-free bacon fat peanut butter cookies?! And as an even further aside, a reader just commented that she substituted coconut milk (watered down a little) for the milk in our bolognese sauce to magnificent effect! For what it’s worth, if you haven’t already tried that trick. Wishing you and yours a lovely New Year!

  3. I’m thinking of making these tomorrow for a cookie exchange with my friends. Have you ever rolled the dough in a smoked sugar?

  4. I love these cookies. I did tweak the recipe a tad, though. I cut the baking soda back to 1 tsp. and, since my bacon was salty, used about 3/4 tsp. regular salt. They came out perfect. I wrapped ’em up in cute little holiday baggies and handed them out at our annual gift exchange as a bonus gift. Everyone loved them (who wouldn’t?). We got to talking about it and it was unanimous, we want to try them again, but with bacon sprinkles on top! So, has anyone tried this yet? Next time I get bacon, I’m going to dice it up, cook it, then use both the fat and the bacon for these cookies. Bacon… yum!

    1. Dona K., LOOOOOOVE the bacon sprinkles idea! We haven’t tried it but now we’re intrigued and curious and rifling through our fridge to see if we have any bacon so we can make it with the sprinkles! I’m sorta wondering if maybe I’d sprinkle a touch of sugar in the skillet along with the bacon as it’s almost crisped just to see if it would soften the contrast between sweet cookie and savory bacon but it’s probably not necessary. Kindly let us know what you and everyone think about your innovation! We’ll be waiting. And we’ll be wishing you and yours all the magic of the season…

  5. I made this recipe today and I know I’ll be making it again. Like The One, I ate 3 right off the cookie sheet and then had a couple more. Mmm, mmm, mmm!

    I don’t have a food processor, so I warmed up the bacon fat a bit so it was gelatinous but still pourable. I put all the dry ingredients into a bowl, mixed them, then used a fork to mix in eggs, molasses, & bacon fat. Pretty easy.

    The salt question: I did what David said and tasted the bacon fat; it was not salty at all, so I used the whole 1.5 tsp of salt. I will confess that I did NOT use kosher salt–even though I’d set it out to use, my hand reached up and grabbed the regular old household saltbox. They were perfect. I don’t want to share!

    1. Patricia, you can come to my house anytime…as long as you have a box of these tucked under your arm. Aren’t the incredible???!! I cured my espresso-maple bacon last week, in prep for Thanksgiving guests. I already have 1 1/2 cups of sweet, smoky bacon fat and counting. Saturday we’ll be making these again with my niece’s three year old. BTW, Happy Thanksgiving!!

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