Bacon Fat Gingersnap Cookies


This easy gingersnap cookies recipe is a spicy, smoky twist on a Christmas cookie classic using bacon fat instead of butter. Crispy & chewy  – gingersnap perfection! 

Soft Gingersnap Cookies with Bacon Fat arranged on wooden board

I am so excited to share my favorite gingersnap cookies recipe with you guys! We make these every year and my husband starts to look forward to these in September.

Why? Because they come with a secret ingredient which magically turns these crinkly gingersnaps into man-bait numero uno!

These gingersnap cookies come with a secret ingredient!

It’s Bacon Fat! Yep, the stuff you always pour out and really shouldn’t because when it comes to baking and cooking, it’s GOLD! Hello, German Potato Salad with Bacon Vinaigrette!

Using bacon fat instead of butter for baking Christmas cookies sounds risky, but bear with me -these are true knockouts!

Really, these bacon fat gingersnap cookies are FANTASTIC – like a modern, edgy twist on a classic holiday treat. They have the perfect texture! Crispy on the outside with a chewy center.

A generous dose of warming Christmas spices and rich molasses lend them a festive note!

However, it is the smoky undertone of fried bacon that sets them apart from other gingersnaps.

side-view of bacon fat gingersnap cookies on a wooden board

Why you will love these Bacon Fat Gingersnap cookies!

I have had my share of mediocre gingersnaps so trust me when I say that these have the perfect amount of soft, crispy chewiness.

For me, the ideal cookie texture. You will fall for the gorgeous blend of warming Christmas spices accompanied by the smoky undertone from the bacon! These are rich enough that one cookie is just the right indulgence.

Apart from their deliciousness, these are also the perfect recipe for using up that bacon fat, you’ve been saving whenever you fry some breakfast bacon. Make sure to always pass hot bacon fat through a strainer to remove bits and bobs. Especially the bobs.

Which spices are used in this gingersnap cookies recipe:

I like my gingersnap cookies on the bold side, which is why I certainly didn’t skimp on the spices. Here’s the spice combination that I found works best in gingersnap cookies.

  • cinnamon
  • cloves
  • ginger
  • nutmeg
  • black pepper
  • vanilla.

bacon fat gingersnap cookies on a wooden board with presents in the background

How to make the best bacon fat gingersnap cookies:

The recipe could not be simpler. You mix the dry ingredients and toss in the wet ingredients. Let your stand mixer knead them into a slightly stiff, yet malleable dough and let it rest in the fridge.

Now, all you need to do is roll the dough into little balls, dip them into a bowl of sugar and bake! No rolling out, no fussing whatsoever! The perfect Christmas cookie recipe for baking with your kids!

Tips for success:

  • Start with 230 g of flour and add another 20 g if you feel the batter is too sticky. Remember that it will get quite a bit stiffer in the fridge.
  • Make sure to chill the dough before shaping it. You can make the cookie dough a day ahead and chill it in the fridge overnight.
  • Store these in cookie tins at room temperature. The cooler your room temperature the longer the cookies will keep. I would say about a week should be fine.

a stack of crispy and chewy bacon fat gingersnap cookies on a wooden board

Variations on this recipe:

  • For a vegetarian version, use coconut butter or coconut oil instead of bacon fat. For vegan gingersnap cookies, substitute the egg with a flax egg. However, the texture will not be the same.
  • Prefer a gluten-free Bacon Fat Gingersnap Cookies? Use a gluten-free flour mix.
  • For an extra festive look, roll the cookies in turbinado sugar instead of white sugar.

For more Christmas Cookies recipes, make sure to check out:

My Stuffed German Chocolate Hazelnut Cookies 

Austrian Linzer Cookies

Poppy Seed Marzipan Cookies 

Ginger Shortbread Cookies with Coconut Pumpkin Jam

Bacon Fat Gingersnap Cookies - a smoky and spicy twist on a classic Christmas Cookie - crispy on the outside and chewy on the insides and dipped into sugar before baking for that extra crunch #gingersnaps, #christmascookies

Did you make and love this gingersnap cookies recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Soft gingersnap cookies with bacon fat
5 from 6 votes
Print

Bacon Fat Gingersnap Cookies

This easy gingersnaps cookies recipe is a spicy, smoky twist on a Christmas cookie classic using bacon fat instead of butter. Crispy on the outside and chewy on the inside - gingersnap perfection! 

Course Dessert
Cuisine American
Keyword bacon fat gingersnap cookies, soft gingersnap cookies, soft gingersnaps
Prep Time 20 minutes
Cook Time 12 minutes
Cooling time 3 hours
Total Time 32 minutes
Servings 30 cookies
Calories 100 kcal
Author Kiki Johnson

Ingredients

  • 230 -250 g flour
  • 260 g sugar divided 200 and 60
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 140 g bacon fat
  • 60 ml molasses 80 g
  • 1 egg
  • 1 tsp vanilla

Instructions

  1. In a bowl, mix 230 g flour, 200 g sugar, salt, baking soda, and spices until combined. Toss in the rest of the ingredients and knead to a smooth dough. The cookie dough should be rather stiff, yet malleable, so you might have to add a bit more flour to get there.

  2. Cover the bowl with the dough with cling film and put into the fridge for at least 3 hours or overnight. 

  3. Preheat the oven to 180 C, or 356 F and line to baking trays with parchment paper.  Measure out 60 g sugar in a small bowl.

  4. Take the dough out of the fridge and form small balls using about 1 tsp dough for each cookie. Roll the cookie ball in the sugar and place on the baking sheet. Place them far apart from each other as they will spread while baking.

  5. Bake gingersnap cookies for 12 minutes until they are golden brown with a crinkly top! Let them cool down before moving them 

Recipe Notes

  • Start with 230 g of flour and add another 20 g if you feel the batter is too sticky. Remember that it will get quite a bit stiffer in the fridge.
  • Make sure to chill the dough before shaping it. You can make the cookie dough a day or even 2 days ahead of time and chill it in the fridge overnight.
  • Store these in cookie tins at room temperature. The cooler your room temperature the longer the cookies will keep. I would say about a week should be fine.

 

 


15 Comments

  1. Okay seriously… why have I never heard of this cookie?! I’m going to have to gather all the ingredients and make these cookies!

  2. I can totally see how those flavors would work so well together! Thank you for sharinig your family recipe with us 🙂

  3. I do love bacon but I have never used bacon fat for cookies. Very interesting idea. Sounds good. Can’t wait to try this.

  4. What a great twist to gingersnap cookies! I feel like I can just taste the flavor just thinking about it. That is such a unique and great idea to use bacon fat! YUM

  5. OH man, I bet the bacon fat not only makes these cookies soft and chewy but also killer on flavor.

  6. I love ginger snaps, but have never thought to make them with bacon fat. I will have to give that a try

  7. Yum, these cookies look delicious! And what an interesting flavour combo! These would be the perfect treat after Thanksgiving dinner!

  8. You had me at bacon fat! I never would have thought to pair bacon fat with a gingersnap before, but oh my goodness, I don’t think I could ever go back!

  9. You sold me at bacon fat! I’ve never thought to put it into cookies, but it actually makes total sense. I’m definitely trying this recipe

  10. I can’t wait to give this a whirl. The flavor sounds out of this world good. Love the addition of bacon fat.

  11. Your cookies look absolutely perfect! Can’t wait to make them over the holidays, I’m sure my family will love them!

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