Makes 3-4 dozen tiny cookies
Gingersnaps made w bacon fat instead of butter give them an extra ‘snap’ without being greasy. Just bacon-y and ginger-y and so good. They’re good any time of year, but the holidays are an especially great excuse to warm up the kitchen and have everyone saying “Mmmm is that bacon?!” The addition of crystallized ginger makes these snaps extra snappy with a spicy kick.
- 3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature
- 1 cup sugar plus 1 cup for rolling
- 1/4 cup molasses (not blackstrap) or cane syrup, such as Steen's or Lyle's
- 1 large egg
- 2 cups AP Flour
- 1 1/2 tsp kosher salt
- 2 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 cup finely diced crystallized ginger
- Combine all the ingredients in a food processor, and pulse until a smooth, stiff dough forms.
- Wrap the dough in plastic and chill in the refrigerator for a few hours.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Put the 1/4 cup sugar in a shallow bowl. Breaking off 1-tablespoon lumps, roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets.
- Bake for 10 to 12 minutes, until the cookies are dark brown. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.
Adapted and modified from CookFight, by Julia Moskin & Kim Severson