Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
together the flour, ground ginger, baking soda, cinnamon
and salt in a bowl.
together the butter, brown sugar
and bacon fat using a hand mixer or stand mixer
until light and fluffy. Add the molasses
, fresh ginger, orange zest and egg just until incorporated. Scrape down the sides of the bowl before adding the flour mixture and mixing until just incorporated. Transfer the dough
to a bowl or container, cover with plastic wrap
and refrigerate for at least 4 hours.
Scoop the dough using a 3/4-ounce scoop, roll in the turbinado sugar
and place on the baking sheet. Bake until the cookies begin to crack on top, 12 to 13 minutes. Let the cookies
cool on a drying rack before enjoying!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.