Recipe courtesy of Fluff Bake Bar
Show: Unique Eats
Episode: Houston Weekend
Print
Gingersnaps
Total:
4 hr 40 min
Prep:
25 min
Inactive:
4 hr
Cook:
15 min
Yield:
2 1/2 dozen cookies
Level:
Easy
Total:
4 hr 40 min
Prep:
25 min
Inactive:
4 hr
Cook:
15 min
Yield:
2 1/2 dozen cookies
Level:
Easy

Ingredients

  • 2 3/4 cup all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 12 ounces butter
  • 1 cup dark brown sugar
  • 2 teaspoons rendered bacon fat
  • 1/3 cup molasses
  • 2 tablespoons finely minced or grated fresh ginger
  • 1 teaspoon finely grated orange zest
  • 1 egg
  • About 1 cup turbinado sugar or sugar in the raw

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 

Whisk together the flour, ground ginger, baking soda, cinnamon and salt in a bowl. 

Cream 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. It has not been tested for home use.

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