Bacon Gingersnap Cookies
Bacon Gingersnap Cookies really is the name of and description for these delicious cookies.
When I went to my friend Libby Volgyes’ wonderful ‘Bad Jew Party’ during the holidays, it was hard to decide what to eat first. Inhale may be a better word for what I was doing that night, because all of the pork and shrimp dishes were to die for.
One cookie stood out above the others, Bacon Gingersnaps. As a matter of fact, I am surprised that the other guests were really able to sample them since I seemed to eat them like they were chocolate chips.
The flavor combination is what makes these cookies so unique. The bacon fat adds smokiness while the ginger, cinnamon and cloves bring hominess to them.
The first time I baked these, which was shortly after the party, I used molasses, one of the options given in the original recipe. I wasn’t sure I liked the cookies as much with molasses, but it took a while before I found the time to make them again.
This past Saturday I finally decided to give the cookies another shot, but this time I used Lyle’s Golden Syrup and reduced the bacon fat just a tad. The end result was a cookie subtle in flavor and incredibly addicting.
I could have let the cookies stand on their own, the way they came out of the oven, but my love of Chocolate Covered Bacon is too strong. I made a chocolate ganache and dipped each cookie into the ganache. M-M-M-M-M is all I can say to describe this.
There is really only one requirement needed to successfully enjoy Bacon Gingersnap Cookies. You must like bacon and you must like gingersnap cookies. I made the mistake of giving these cookies to two of my kids, who I did not realize do not like gingersnap cookies. I found out very quickly how strongly they felt about them.
For the rest of you, whose taste buds know how delightful these two foods are, bake a batch. Actually, if you are anything like me, you may want to bake two. The first one will be gone before you know it.
|Bacon Gingersnap Cookies
- 2 cups all purpose flour
- 1¼ cups sugar, divided
- 1½ teaspoons kosher salt
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1 egg, room temperature
- ½ cup Lyle’s Golden Syrup
- ½ cup plus 1½ tablespoons bacon fat, room temperature
- Chocolate ganache topping - optional:
- 1 tablespoon unsalted butter
- ½ cup heavy whipping cream
- 7 ounces semisweet chocolate chips
- For the cookies:
- Place flour, 1 cup sugar, salt, baking soda, ginger, clovers and cinnamon into food processor fitted with metal blade. Process to combine. Add egg, golden syrup and bacon fat. Process until well blended.
- Form into ball and wrap in plastic wrap. Refrigerate for at least one hour.
- Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
- Place ¼ cup sugar into small bowl. Scoop dough 1 tablespoon at a time. Roll into ball and roll ball in sugar. Place on baking sheets about 2” apart.
- Bake in 350° oven for 11-13 minutes, rotating pans halfway through top to bottom and front to back. Remove from oven and cool completely on pans.
- For the chocolate ganache topping:
- Bring butter and cream to simmer in small saucepan. Place chocolate into small bowl. Once cream mixture is simmering, pour over chocolate. Sit 5 minutes and stir until smooth.
- Dip each cookie halfway into chocolate ganache. Place on parchment paper and refrigerate until set.
- Betsy's tidbits:
- The original recipe called for using molasses (not blackstrap.) I preferred the taste of Lyle’s Golden Syrup, one of the two cane syrups also recommended.
- The chocolate ganache is optional. The cookies are delightful on their own, but outrageously decadent dipped in the ganache.
- Cook 1½ pounds of bacon to yield the bacon fat needed for this recipe. Strain bacon fat through cheesecloth.