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smoky ginger snap stack

Ginger Cookies

Prep Time: 10 minutes
Cook Time: 12 minutes
Author: www.miasdailydish.com
A crisp, smoky ginger cookie worth bragging about.
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Ingredients

  • 1 C sugar plus extra for rolling
  • 3/4 C bacon fat strained (or not)
  • 4 Tbsp dark molasses
  • 1 large egg
  • 2 C all purpose flour
  • 3/4 tsp salt
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp powdered ginger
  • 1 tsp ground cloves

Instructions

  1. Heat oven to 350°
  2. In a stand mixer, beat bacon fat and sugar until creamed
  3. Add molasses and egg and beat until incorporated
  4. Add all other ingredients and mix until mixed thoroughly and dough comes together, it will be a stiff dough
  5. Gently roll dough into balls about the size of a walnut, do not compress
  6. Place a bit of sugar into a small bowl, roll each cookie into the sugar to coat then place on a cookie sheet, space about 2" apart, around 12 to a sheet
  7. Gently press the centre of the cookie with two fingers to flatten slightly
  8. Bake for 10-12 minutes until just golden around the edges and beginning to crack a bit. They should not be dark brown
  9. Remove from oven, let sit for just a minute or two then transfer to a wire rack to cool

Recipe Notes

Store these cookies in an airtight container if you prefer them to retain a bit of chewiness. If you like them crispy, they can be left out in the open. They won't last long.

Adapted from Martha Stewart