swedish bacon fat ginger snaps

2 recipes here. both can be done by hand. no need for a food processor.

but watch out these cookies are thin and cook fast. take them out way before you think they are done or they will be very hard.

1. Adapted from Fat: An Appreciation of a Misunderstood Ingredient, with Recipes


1 1/4 cups flour
1/2 cup plus 1 tablespoon sugar
1 teaspoon sea salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
1/2 cup bacon fat (from about 1 pound bacon)
2 tablespoons molasses
1 egg


1. Preheat the oven to 350ºF. Lin 2 baking sheets with parchment paper.

2. Combine the flour, 1/2 cup sugar, the salt, cinnamon, ginger, and cloves in a food processor and pulse to mix. Add the bacon fat, molasses, and egg and pulse until the mixture forms a soft dough.

3. Take level tablespoons of the dough and roll them into balls. Place the balls on prepared baking sheets about 2 inches apart. Using a fork, flatten the balls slightly, and sprinkle them with the remaining tablespoon of sugar.

4. Bake the cookies until they are beginning to brown around the edges, 10 to 12 minutes. Let the cookies cool slightly on the baking sheets and then transfer to a wire rack.

5. Store the cookies in an airtight container for up to 1 week.

2.  New York Times

Bacon Fat Ginger Cookies

A few years ago, the New York Times ran an article with this recipe for traditional Swedish ginger cookies that utilize bacon fat in place of butter or shortening.

Could there be anything more heavenly? No.

Swedish Ginger Cookies

  • 3/4 cup bacon fat, cooled (from 2 pounds bacon)
  • 1 cup sugar, plus 1/4 cup for dusting the cookies
  • 4 tablespoons dark molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

2. In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.

3. Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers.

Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.


Erwan Frotin for The New York Times