Bacon Fat Cookies

I store all of my bacon fat from my breakfasts (and other bacon-y meals) in a jar in my refrigerator. It takes me a while to render enough fat to make these cookies, but when I do, they are normally a hit.

To render bacon fat, and then store it, I cook a few strips of bacon for breakfast, and then pour off the fat into an old salsa jar. I know the jar holds about 2 cups, and so when the jar is a bit more than half full I know that there is enough in the jar to bake.


Here is the condensed recipe:

1 cup bacon fat
2 cup white sugar
1/4 cup brown sugar
2 teaspoons sea salt
4 tablespoons molasses
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 tsp black pepper
2 eggs
2 1/2 cups flour

Preheat your oven to 350º F

Add 1c. Bacon fat to 2 cup white sugar, 1/4 cup brown sugar, 2 tsp salt, and 4 tbs molasses. In a stand mixer, mix on high for a few minutes.

Ad 2 eggs and cream again. Your batter should form stiff peaks before you add spices and flour.

Add the following to the mixture:

1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 tsp black pepper

Add 2 1/2 cup flour, mix on high.

I had a cookie press so I decided to use that for these cookies - but as long as each cookie is about the size of a tablespoon they should be the right size. They flatten out while baking.

Bake the cookies in a 350 degree oven for 8-10 minutes - you don't want the bottoms to get burnt.

Great with milk, or ice cream. They are rich! This recipe yields many cookies, so bring them into work, or share with friends.