Your Grandmother's Gingersnaps (Check It Out!) Recipe

"These are made with plain old bacon fat, the way people used to cook back in the old old days. The flavors are robust and smoky-salty undertone, they bake out sort of crispy. Start saving you bacon fat to make these wonderful cookies, you'll need 3/4 cup and you should have that amount from cooking 2 pounds of bacon. I made this with bacon fat but think lard or vegetable shortening could be used"

Original is 40-45 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (18 g)
Calories 61.2
Total Fat - 0.3 g
Saturated Fat - 0.1 g
Cholesterol - 5.4 mg
Sodium - 155.8 mg
Total Carbohydrate - 14 g
Dietary Fiber - 0.2 g
Sugars - 9.1 g
Protein - 0.9 g
Calcium - 6.8 mg
Iron - 0.2 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Heat oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick liners.

Step 2

In a food processor fitted with a metal blade, combine all ingredients. Pulse until a smooth, stiff dough forms. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.

Step 3

Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.

Step 4

Bake until flat and dark brown, about 10 to 12 minutes. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough. Store cookies in an airtight container.