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  • Bacon Fat Gingersnap 2

    1 vote
    Bacon Fat Gingersnap 2
    Servings: 1
    by Chez la mere
    373 recipes
    >
    Adapted from Leite’s Culinaria Makes 3 dozen or so

    Ingredients

    • 3/4 cup bacon drippings (from 1 1/2 to 2 pounds bacon), at room temperature
    • 1/2 cup granulated sugar, plus more for the work surface
    • 1/2 cup brown sugar
    • 1/4 cup molasses (not blackstrap) or cane syrup
    • 1 large egg
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons kosher salt
    • 2 teaspoons baking soda
    • 2 teaspoons ground ginger
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon

    Directions

    1. Mix all the ingredients together until a smooth, stiff dough forms. Wrap it tightly with plastic wrap and refrigerate for at least a few hours and up to 2 days.
    2. Preheat oven to 350 degrees F. Line 2 baking with parchment paper. In a small bowl, pour about 1/4 cup sugar. Break off 1-Tbsp chunks of the cookie dough and roll them into balls. Then roll them around in the sugar to coat and place them on the baking sheets, 2 inches apart.
    3. Bake the cookies 10 to 12 minutes, until dark brown. Let cool.

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