Bacon Gingersnap Cookies
Author: adapted from: epicurious
Prep time: 35 mins
Cook time: 13 mins
Total time: 48 mins
  • 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
  1. For the cookies:
  2. 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.
  3. Form into ball and wrap in plastic wrap. Refrigerate for at least one hour.
  4. Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
  5. 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.
  6. 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.
  7. For the chocolate ganache topping:
  8. 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.
  9. Dip each cookie halfway into chocolate ganache. Place on parchment paper and refrigerate until set.
  10. Betsy's tidbits:
  11. 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.
  12. The chocolate ganache is optional. The cookies are delightful on their own, but outrageously decadent dipped in the ganache.
  13. Cook 1½ pounds of bacon to yield the bacon fat needed for this recipe. Strain bacon fat through cheesecloth.
Additional time is needed to refrigerate dough.
Recipe by Desserts Required at