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