Butter is substituted completely with bacon fat in these spicy, gingery, snappy cookies. These thin snaps aren’t greasy at all, but crunchy on the edges and supple in the center. You can roll the raw dough in sugar like Grandma always did, or, and if you can find it, roll the raw dough balls in crushed salted caramel candies.
Bacon Fat Gingersnaps
- 3/4 cup bacon fat at room temperature (not liquid-y)
- 1 cup sugar plus 1/4 cup for rolling
- 1/4 cup molasses (not blackstrap or cane syrup)
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 t kosher salt
- 2 t baking soda
- 2 t ground ginger
- 1/2 t ground cloves
- 1/2 t ground cinnamon
- 1/2 cup finely chopped candied ginger
Combine all the ingredients except the candied ginger in a food processor, and pulse until a smooth, stiff dough forms. Remove the dough to a sheet of parchment paper. Add the candied ginger to the dough and mix with your hands to disperse evenly. Roll the dough into a log in the parchment paper 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 by Next Chapter Farm from New York Times food writers Kim Severson & Julia Moskin.