Best 2 Bacon Fat Gingersnaps Recipes
Seeking a delightful fusion of flavors with a hint of nostalgia? Look no further than the Bacon Fat Gingersnaps, a culinary creation that takes classic gingersnaps to a whole new level. These delectable cookies, enriched with the savory goodness of bacon fat, offer a captivating blend of sweet, spicy, and smoky notes that will tantalize your taste buds. Join us on a culinary adventure as we explore the enticing world of Bacon Fat Gingersnaps, uncovering the secrets behind their unique flavor profile and providing you with three irresistible recipes to satisfy your sweet and savory cravings. Whether you prefer the classic, chewy gingersnaps, crave the added crunch of candied ginger, or desire a gluten-free option, we have a recipe tailored to your preferences. So, prepare your taste buds for a delightful journey as we delve into the art of crafting these irresistible Bacon Fat Gingersnaps.
Let's cook with our recipes!
BACON FAT GINGERSNAPS
The former New York Times fashion critic Cathy Horyn is also an accomplished home baker. (Not many of us food writers are also sleek fashion plates, so her kitchen prowess is all the more impressive.) This recipe is based on Swedish ginger cookies, a Scandinavian-American tradition in her hometown, Coshocton, Ohio, but it is also the cookie equivalent of a Chanel suit: updated, modern, but ultimately a familiar take on a classic. The flavors are truly remarkable, with a robust and smoky-salty undertone that sets these apart from other gingersnaps. Make bacon for breakfast a couple of weekends in a row, strain the fat into a container, and refrigerate: you'll soon save up enough for a double batch.
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 45m
Yield 3 to 4 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick liners.
- In a food processor fitted with a metal blade, combine all ingredients. Pulse until a smooth, stiff dough forms. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.
- Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.
- Bake until flat and dark brown, about 10 to 12 minutes. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough. Store cookies in an airtight container.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 6 grams, TransFat 0 grams
BACON-FAT GINGERSNAPS
Provided by Kim Severson
Categories Cookies Ginger Dessert Bake Bacon Spice Clove Molasses Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 to 4 dozen cookies
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a food processor, and pulse until a smooth, stiff dough forms. Wrap the dough in plastic and chill in the refrigerator for a few hours.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Put the 1/4 cup sugar in a shallow bowl. Breaking off 1-tablespoon lumps, roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets.
- Bake for 10 to 12 minutes, until the cookies are dark brown. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.
Tips:
- For chewier cookies, chill the dough for at least 30 minutes before baking.
- If you don't have molasses, you can substitute an equal amount of dark corn syrup.
- To make the cookies extra crispy, bake them for a few minutes longer.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- To freeze the cookies, place them in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the cookies to a freezer-safe bag and freeze for up to 3 months.
Conclusion:
Bacon fat gingersnaps are a delicious and unique twist on the classic cookie. They're perfect for a holiday cookie exchange or a midnight snack. With their chewy texture, molasses flavor, and hints of bacon, these cookies are sure to be a hit. So next time you're looking for a new cookie recipe, give bacon fat gingersnaps a try!
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