Pan Baked Ginger Snaps

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Inspired from Swedish ginger cookies, these ginger snaps are flavored with spiced bacon fat. Aromatic properties are released from the spices enhancing the flavor of the cookies.

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  • 6
  • Average
  • 15 mins
  • 10 mins
  • 480 mins
  • Average budget

Ingredients

  • 3 tablespoons bacon fat (recommend: Oscar Mayer)
  • 1 teaspoon coarse salt
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground ginger
  • ½ cup packed light brown sugar
  • ½ cup white granulated sugar
  • ¾ cup vegetable oil
  • ¼ cup molasses
  • 1 egg
  • ½ teaspoon angostura aromatic cocktail bitters
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon ground black pepper
  • 1 ounce crystallized (candied) ginger (optional)
  • 1/3 cup raw sugar for decoration (optional)

Preparation

Step 1

1. In a pan sauté salt, cloves, cinnamon and ginger in the bacon fat on medium heat for about 3 minutes. Stir constantly so spices do not burn.
2. Remove spiced fat from heat and let cool for 5 minutes.
3. In a large bowl, mix together the sugars, oil, molasses, egg and bitters.
4. Combine the flour, baking soda and black pepper.
5. Stir flour mixture into the sugar/molasses mixture.
6. Mix in candied ginger. This step is optional but highly recommended.
7. Let dough sit overnight in the refrigerator or for at least 8 hours.

Step 2

BAKE ON STOVE TOP
1. You will need a frying pan with a lid or cover.
2. Warm up your frying pan on low medium heat. Roll dough into 1 inch balls. If you are coating your cookies in raw sugar you would do this now.
3. Place cookie balls in dry frying pan and cover.
4. Cook cookies until they are golden brown on the bottom. This could take 5-10 minutes.
5. Flip the cookies over with a spatula to cook the other side.
6. Use the spatula to press down on and flatten the cookies. Replace cover on to frying pan.
7. Cook the cookies until the center of the cookies are no longer “jiggly”. About another 5-10 minutes.

Step 3

OVEN BAKING
1. Preheat oven to 375°F.
2. Roll dough into 1 inch balls. Roll each ball in raw cane sugar before placing 2 inches apart on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until center is firm. Cool on wire rack.

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The longer the spices marinate in the dough the better the cookies will taste.

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