I believe your passions in life often develop quite early.

My lifelong passion?

Cookies.  I love cookies.  Especially Christmas cookies.

As a rather short 11-year old expat in Brazil, I pulled myself off my balance beam long enough to launch my first successful business venture – a cookie baking and decorating service that catered to busy working moms.  (Come to think of it, it has been my only business venture, successful or otherwise.)  I spent hours elaborately decorating cut-out cookies with colored icing and sprinkles.  (And let me be honest… I actually ate so many frosted cookies I made myself rather sick one day.)

I do have a few other passions that came out of life as an expat child, but we’ll save that for another day.

I still love a good Christmas cookie.  I’ve been poring over books and magazines for weeks to identify the dozen or so I will bake this year.  It’s an obsession.  I admit it.  And the list of cookies-to-be-baked changes daily.

This year, the first round of cookies comes from a New York Times article my friend Fiona saved for me.  I can’t imagine why she would think bacon fat gingersnaps would appeal to me?  (insert smiley face)  Though we go through quite a bit of bacon at House Morell, I think adding bacon fat to gingersnaps is the sort of holiday indulgence that just couldn’t happen all year long…

Honestly, I tweaked the recipe a bit – added brown sugar and a bit more spice… but the dough was a bit dry.  So I turned to my trusty bourbon and dumped a tablespoon in to hold the stuff together.  ‘Cause that’s how I roll.

Oh yes.  Salty and spicy and earthy and a bit smoky … now THAT’S a holiday-worthy gingersnap.

Let the great cookie binge of 2014 begin…


Bacon Fat Ginger Snaps with a hint of Bourbon

  • Servings: about 5 dozen cookies
  • Print

Adapted from a recipe by Julia Moskin in The New York Times


  • 3/4 cup  rendered bacon fat (from cooking 1 1/2 to 2 pounds bacon)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup molasses or cane syrup
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoons kosher salt
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 tablespoon bourbon


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

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.

Put a thick layer of granulated sugar into a shallow bowl. I like my Christmas cookies quite tiny, so I made them just a teaspoon big… so scoop one teaspoon sized balls 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.

Bake until flat and dark brown, about 10. 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.

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21 Responses to "Bacon Fat Gingersnaps with a hint of Bourbon"
  1. Ginger says:

    This looks amazing – and I am dying to give this a try!

  2. These look soooo good! Someone get me a cup of tea to dunk them in!

  3. June Baby says:

    wow those sound interesting! Love the addition of bourbon 🙂

  4. Lily says:

    Wow what a sinfully delicious cookie, you had me at bacon fat lol

  5. Fiona says:

    Can’t wait to try these fabulous sounding cookies. Perhaps the perfect breakfast cookie?
    Great photo!

  6. Hilda says:

    A brilliant version of the classic ginger cookie. I must give this one a try.

  7. Sweet and savory together is always delicious. Especially if the savory comes from bacon!

  8. What an awesome idea to use bacon fat! I never have used it before in cookies so I definitely am curious to know what these taste like!

  9. I love how you put this cookie together by adding a little more of this and then finally a touch of bourbon. Bacon fat – that is a new one for me. Bacon is a big deal here where I live as we have a Camp Bacon every year centered only on bacon, recipes, bacon ball and so on. I enjoy making cookies too especially during the holidays. This year I did not try anything new but the season is not over yet. Great cookie to bring to Fiesta Friday 🙂

  10. Those cookies are very original, I’m glad that your friend saved this recipe for you! You made me feel eating cookies on the spot! Thanks a lot for sharing this recipe with FF folks, I’m sure we all love it!

  11. Princess says:

    How am I just now finding this…OMG, Christmas may be over but it’s still cold outside, so perfect weather for cookies like this….on my list to make

  12. Bacon fat, bourbon, ginger…oh my! Love the combination and glad Word Press brought me to this paged. I’ve pinned this one. Thanks for visiting my blog, I’m happy to have found yours.

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