Bacon Fat Ginger Cookies with Fresh Ginger
These old-fashioned ginger cookies feature fresh ginger, crystallized ginger, spices, butter, bacon grease, and sparkling sugar, all in one soft, chewy cookie!
Equipment
- 1 Cutting board
- 1 Sharp knife
- 1 Vegetable peeler
- 1 Box grater
- 1 Mixing bowl
- 1 silicone spatula
- 1 baking sheet
- parchment paper
Ingredients
- 1 1- inch by 2-inch piece fresh ginger peeled and finely grated
- 7 tablespoons butter softened
- 1/4 cup rendered strained bacon grease, room temperature
- 1 cup brown sugar
- 1 egg
- 1/4 cup unsulfured molasses or substitute regular molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon powdered ginger
- 3/4 teaspoon powdered cloves
- 1/2 cup finely chopped crystallized ginger
- crystal sugar or granulated sugar for sprinkling
Instructions
- Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper.
- In a medium bowl, squeeze the juice from the grated ginger (compost or discard remaining fibers). Add the butter, bacon grease, brown sugar, egg and molasses and stir until well blended.
- In a separate bowl, whisk together the flour, soda, salt, cinnamon, ginger and cloves. Mix the dry ingredients into the butter mixture and stir until well blended. Sprinkle with the chopped crystallized ginger and mix well. Refrigerate, covered, for 1 hour.
- Roll in balls using a dining teaspoon. Roll in crystal sugar or granulated sugar and arrange on the prepared cookie sheet about 2 inches apart.
- Bake until just starting to brown around the edges, about 10 to 12 minutes. Cool on a wire rack. Store cookies in a covered container in the refrigerator. They taste best if they're eaten within 5 days. Makes about 3 dozen.
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Nutrition
Serving: 1gCalories: 96kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 12mgSodium: 124mgSugar: 9g
Nutritional Information Disclosure
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