Bacon Fat Ginger Snaps

So this is a pretty random post, but a few people on the Instagrams were asking about a bacon fat ginger snap recipe when I mentioned its existence on a post about saving bacon grease. I’m not a traditional blogger so I’m not going to tell you my life’s story here. I found this recipe on the internet and it’s delicious. Please use it and pass it around so that more people can enjoy these fantastic cookies!

Ingredients

3/4 cup bacon fat, room temperature
1 cup granulated sugar
1/4 cup molasses (not blackstrap) or cane syrup
1 large egg
2 cups all-purpose flour
1½ tsp salt
2 tsp baking soda
2 tsp ground ginger
½ tsp ground cloves
½ tsp ground cinnamon

Instructions

1. Combine all of the ingredients in a food processor and pulse just until a smooth, stiff dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least a few hours and up to 2 days.

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

3. Place about 1/4 cup sugar in a shallow bowl. Break off 1-tablespoon chunks of cookie dough and roll them into balls. Drop them in the sugar, roll to coat, and place them on the baking sheets, spacing them about 2 inches apart. If desired, gently flatten the dough.

4. Bake the cookies for 10 to 12 minutes, until dark brown. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

And that’s that! If you end up making these, drop me a line on social media and let me know how they were!