Bacon Fat Gingersnaps Recipes

BACON FAT GINGERSNAPS

Steps:

• 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.
• 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.)

BACON FAT GINGERSNAP COOKIES + VIDEO

Steps:

• Heat oven to 350°F. Line two cookie sheets with parchment paper or silicone Silpat liners.
• In a mixer with a paddle, add bacon fat, molasses, sugar and egg, stir to combine. Add remaining ingredients until a smooth, stiff dough is formed.
• Put 1/4 cup of sugar in a small bowl. Scoop a tablespoon (or two for larger cookies) of dough and roll into a ball with your hands. Drop into the sugar and roll to coat. Place on prepared pans. Repeat with remaining dough, Place 2 inches apart as they spread out as they bake.
• Bake until flat and a dark brown, about 10 to 12 minutes. Cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Store cookies in an airtight container.

BACON-FAT GINGERSNAPS

Steps:

• 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.