The former New York Times fashion critic Cathy Horyn is also an accomplished home baker. (Not many of us food writers are also sleek fashion plates, so her kitchen prowess is all the more impressive.) This recipe is based on Swedish ginger cookies, a Scandinavian-American tradition in her hometown, Coshocton, Ohio, but it is also the cookie equivalent of a Chanel suit: updated, modern, but ultimately a familiar take on a classic.
The flavors are truly remarkable, with a robust and smoky-salty undertone that sets these apart from other gingersnaps. Make bacon for breakfast a couple of weekends in a row, strain the fat into a container, and refrigerate: you’ll soon save up enough for a double batch.
Ingredients
- ¾ cup/150 grams rendered bacon fat (from cooking 1 1/2 to 2 pounds bacon), chilled
- 1 cup/200 grams white sugar, plus extra for rolling
- ¼ cup/85 grams molasses or cane syrup
- 1 egg
- 2 cups/250 grams all-purpose flour
- 1 ½ teaspoons/8 grams kosher salt
- 2 teaspoons/10 grams baking soda
- 2 teaspoons/10 grams ground ginger
- ½ teaspoon/3 grams ground cloves
- ½ teaspoon/3 grams ground cinnamon
- Nutritional Information
Nutritional analysis per serving (42 servings)
63 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 1 gram protein; 6 milligrams cholesterol; 165 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 to 4 dozen
Preparation
- Heat oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick liners.
- 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. 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.
- 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.
Dining and Cooking