Bacon Fat Gingersnaps

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INGREDIENT

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

DIRECTIONS

1. Toss all of the ingredients in a food processor and pulse until the ingredients clump together and a 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. Shape and bake the cookies
4. Place about 1/4 cup sugar in a shallow bowl. Break off 1-tablespoon chunks of cookie dough (about 17 g) and roll them into balls. Drop them into the sugar, roll to completely coat the dough in sugar, and place them on the baking sheets, spacing them about 2 inches apart. If you prefer crisp cookies, gently flatten the dough; if you prefer chewy cookies, don’t mess with the dough any more.
5. Bake the cookies for 10 to 12 minutes, until dark brown. Let cool on the baking sheets for a few minutes and then transfer them to a wire rack to cool completely. (We usually include storage advice here, but honestly, they didn’t last long enough for us to be able to say how well they keep.)

Bacon Fat Gingersnaps by leitesculinaria.com

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