BACON FAT GINGERSNAPS
Bacon Fat Gingersnaps snap with spicy ginger and clove, crackle with smoke and pop with molasses. Using bacon fat instead of butter sounds risky, but these knockouts are among the Beauties of the Year. For the richest flavors, buy the highest quality bacon available -- your stomach will rejoice. Leave your snappy and crackling comments below.
Thank you Julia Moskin of NYT Cooking for this expert recipe. See Julia's original post.
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- Makes (26-28) 2 inch cookies
- ¾ cup/150 grams rendered bacon fat (from cooking 2 or 2½ pounds high quality bacon), chilled
- 1 cup/200 grams white sugar, plus extra for rolling
- ¼ cup/85 grams molasses or cane syrup
- 1 egg
- 2 cups/250 grams all-purpose flour
- 1 ½ teaspoons/8 grams kosher salt
- 2 teaspoons/10 grams baking soda
- 2 teaspoons/10 grams ground ginger or more to taste
- ½ teaspoon/3 grams ground cloves
- ½ teaspoon/3 grams ground cinnamon
RENDER THE BACON FAT
- Preheat the oven to 400ºF.
- Set the oven rack in the upper third of the oven.
- Line a baking tray with a liner or parchment paper.
- Separate the bacon slices on the tray.
- Place in the oven for 25 minutes.
- Pour the existing bacon fat into a measuring cup and separate the slices of bacon, removing the slices that are very crispy or leaving the fatty slices on the tray.
- Return the tray to the oven and bake for another 10 minutes.
- Continue to pour off the fat and remove the crispy pieces until all the fat is rendered.
- Strain the bacon fat through a fine sieve.
- Pour ¾ cup of bacon fat and set aside. Let the fat sit on the counter at room temperature or in the fridge until solid.
- Reserve remaining bacon fat for other purposes.
MISE EN PLACE COOKIE DOUGH
- Measure into the bowl of the food processor, add bacon fat, sugar, molasses, egg, flour, salt, baking soda, ground ginger, cloves, cinnamon.
- See How to Weigh and Measure for more details.
COMPLETE THE COOKIE DOUGH
- Pulse all the ingredients together until a smooth batter forms.
- Transfer the dough into a smaller bowl and cover with plastic wrap.
- Set in the fridge for 2 hours or up to one week.
FORMING THE COOKIES
- Preheat the oven 350ºF.
- Set the racks in the lower third and upper third of the oven.
- Pour a thick layer of granulated sugar on a plate.
- Measure 1 ounce/28 grams hunks of dough or scoop 1 tablespoon at a time.
- Roll the dough into round balls, then roll the cookie balls into the granulated white sugar.
- Set the round cookies on a tray about 2 inches apart. The cookies will spread.
BAKE THE COOKIES
- Bake the cookies for 10-12 minutes at 350ºF.
- The cookies are done when they’ve flattened out a bit and firm just firm to the touch.
- As they cool, they will firm up and become crunchy.
- Cool completely on a rack, then store in an air tight container.