Ginger Snap Cookies
Similar in flavor to gingerbread but softer and chewier, with freshly grated ginger for an extra kick. Optional bacon fat lends a subtle smoky, salty note—a holiday essential.
Ingredients
all-purpose flour
2.5 cup
baking powder
2 tsp
ground ginger
1 tbsp
ground cinnamon
1 tsp
salt
1/2 tsp
unsalted butter (softened)
3/4 cup (1.5)
light brown sugar (packed)
1 cup
rendered bacon fat (optional)
2 tsp
large egg
1
unsulfured molasses (light)
1/3 cup
fresh ginger (minced)
2 tbsp
orange zest (minced)
1 tsp
coarse sugar (for coating)
1/2 cup
Instructions
1
Prepare the Oven
Position the rack in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper or foil.
2
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
3
Make the Batter
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and creamy, about 2 minutes. Beat in the bacon fat, if using. Add the egg and mix until combined, scraping down the bowl as needed. Add the molasses, ginger, and orange zest and mix until uniform. Reduce the speed to low and add the flour mixture, mixing just until combined.
4
Shape and Bake
Place the coarse sugar in a shallow dish or pie plate. Roll the dough into 1-inch balls. Roll each ball in the sugar until completely coated. Place on the baking sheets, spacing them 2 inches apart. Bake one sheet at a time for 8 to 10 minutes, until the edges are set but the centers are still soft. Transfer to a wire rack to cool completely.
