Bacon-Fat Gingersnaps (2024)

3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature

1 cup sugar, plus 1/4 cup for rolling

1/4 cup molasses (not blackstrap) or cane syrup, such as Steen's or Lyle's

1 large egg

2 cups all-purpose flour

1 1/2 teaspoons kosher salt

2 teaspoons baking soda

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

Leave a Review

• Good golly! I grew up making Saturday morning double batches of what we called Molasses Kringles, the PG rated version of these cookies. My Depression-era mama put the bacon drippings to good use. The cookies tasted faintly of bacon. But these eclipsed that recipe in every way! We must have added a lot more flour to the mix, I remember flattening the dough balls with a wet fork. My bacon fat was pretty intense. Next time I might swap out a little of the bacon fat, and cut the kosher salt just a tad, though as someone here said the salt is most welcome. I am a spice fiend, so I cut the sugar a bit, added chopped fresh and crystalized ginger, coriander, black and white pepper, vanilla and nutmeg to the spice mix. Found some desiccated pineapple impersonating crystalized ginger in the pantry, so threw some of that in, too. Coarse sanding sugar on the top half only. Baking only one sheet at a time for enforced portion control! Picture perfect, smell amazing and delicious taste and crunch. What a treat.

  • Anonymous

  • Chicago IL

  • 10/17/2022

• The bacon fat measurement. Is it 3/4 cup liquid or 3/4 cup, solid bacon fat?

  • Limpy

  • Canada

  • 10/4/2021

• This was my first time using bacon fat in a cookie. It gave it an interesting smoky flavor but a little too strong for me, drowning the spice flavor. I baked mine a few minutes longer because they weren't dark brown yet, and this they were crunchy like I'd expect for a gingersnap - I'm guessing the normal bake time would result in a softer texture that other reviewers observed, but I was good with a nice "snap".

  • holcomb44

  • Louisville, KY

  • 12/19/2020

• Always a huge favorite for my extended family.

  • Pagewife

  • St. Louis

  • 12/11/2019

• Excellent. My husbands new favorite cookie.

  • bellsfl

  • South Florida

  • 10/1/2015

• Phenomenal. These cookies have the perfect amount of soft, crispy chewiness. For me, they are the ideal soft-cookie texture. Love the smoky undertone from the bacon, but I think they are just barely too salty (but really just the tiniest bit). Rich enough that one is just the right indulgence. Hell yes will make again.

  • lschmidt

  • Portland, OR

  • 12/30/2014

• Got rave reviews from all - will make again. I recommend rolling the cookies in turbinado sugar rather than granulated for a more festive-looking cookie.

  • Smilla

  • Fort Collins, CO

  • 12/12/2014

• What a great idea? Can't wait to try it. Don't know why I haven't thought of it as I have used bacon grease to make chocolate chip, and oatmeal & raisin. I love gingersnaps so I am going to give it a whirl! No way am I frying that much bacon. I buy my bacon grease. I wouldn't be able to eat that much bacon in a week. ;)

  • Tonirh

  • Mandeville, LA

  • 3/10/2014

• Great recipe and great use for leftover bacon fat which I normally don't have a lot of - so it's also a good excuse to fry up a few pounds of bacon! Super easy and the cookies have a great texture. Will make again and again.

  • kjshay

  • 12/15/2013

• I haven't tried this recipe yet, it looks much like a recipe I used to make many years ago that was given to me by an elderly Maine woman. She said the recipe was handed down in her family for several generations. They really were the best gingerbread cookies I've ever had. I lost the recipe some time ago and am very excited to find a similar one here. I used to add some finely chopped candied ginger and will do the same with this recipe.

  • ARTowle

  • Buckfield, Maine

  • 10/13/2013

TagsCookieDessertBaconCured MeatMeatMolassesNut FreeMake AheadEasyBakingFood ProcessorFallWinterCookbooksHarper Collins