I’m not about to let a holiday season slip by without sharing a recipe for the bacon-lover in your life. Admit it, you all know someone who is obsessed with bacon – why else would we mass produce bacon bandages, bacon toothpaste, bacon socks, and for all those bacon-pizza-cat-lovers: THIS? I’m actually not sure who the target consumer is for all that bacon paraphernalia (except maybe that last one – *coughtylercough*), but for these bacon fat cookies? Trust me – you don’t have to be bacon-crazy to want these chewy salted bacon fat ginger molasses cookies in your belly asap.
I first made these bacon fat cookies last Christmas as a gift for Tyler (my bacon-lover) along with some homemade maple bacon fat caramels, but didn’t get it together in time to share them with you for the holidays. And I’ve been dreaming about them ever since…and collecting a jar of bacon fat in anticipation of more bacon fat baking this year.
Some people collect rocks or stamps, but me? I collect bacon fat. You?
For the base recipe, I slightly adapted Alanna’s ginger molasses cookies and then subbed in half of the butter for pure bacon fat goodness (how many times can I say bacon fat in a single post?). I’m pretty sure this means you can (and probably should) sub bacon fat for butter in any cookie recipe ever, but bacon fat was meant for these ginger molasses cookies.
Alanna’s ginger molasses cookies are in my top five favorite cookies of all time. She’s been perfecting a (very different, but equally delicious) chewy ginger molasses cookie for her cookbook (!!) this past year and I’ve been lucky enough to get to try at least one cookie from every batch. Sometimes she even just brings me a container of dough to keep on hand because she knows how much I crave these cookies. Givin’ me all the feels, ya’ll.
Since today is her birthday (In unison, folks: HAPPY BIRTHDAY ALANNA!), there’s no better day than today to share my salted bacon fat adaptation. Timing it so I can bring her a few freshly baked cookies for dessert tonight.
Like I said – these cookies are pretty special all on their own. They’re super moist and chewy with dark molasses richness in every bite. In my version, I changed up the spices by adding cardamom (because I’m obsessed), threw some flaky salt on top to boost the savory sweet hybrid, and added a bit of chestnut flour to give the cookie some toasty nuttiness. And then there’s the bacon fat – the star – adding a subtle smoky flavor that deepens the richness of the molasses. These cookies most definitely need a spot on your holiday cookie tray.
These babies are day 16 in Rodelle’s 21 days of cookies! Head over there for so many more holiday cookies.
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin‘, Pinterest, or subscribe via e-mail to get new recipes right to your inbox. *For non-gluten-free version replace the sweet rice flour, oat flour, chestnut flour, tapioca starch, and xanthan gum with 2 cups all-purpose flour, sifted. **I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.
These cookies induce glossy-eyed bacon fat determination.
*For non-gluten-free version replace the sweet rice flour, oat flour, chestnut flour, tapioca starch, and xanthan gum with 2 cups all-purpose flour, sifted.
**I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.