19 Responses

  1. Chris December 17, 2012 at 11:12 am · Reply

    Really f***ing good cookies. And those photos are beautiful.

  2. dana@minimalistbaker December 17, 2012 at 5:50 pm · Reply

    love the lighting on this!

  3. Misty December 17, 2012 at 6:27 pm · Reply

    Just found your blog through this recipe on Pinterest. Ditto to the first comment. I must make those cookies! Also, I love how romantic the shots are!

  4. Amy December 18, 2012 at 4:55 pm · Reply

    I’m planning on making those kim boyce gingersnaps that you sent me sometime this week! I’m really excited to make them, but these sound so intriguing. I especially love the texture you said they have–I like gingersnaps, but I think I like chewier gingersnaps more. I’m not sure if that means they’re just ginger molasses cookies, but oh well. And is the Chris comment above your Chris? Cause in that case, it’s awesome that he loved these cookies so much!

  5. carey December 18, 2012 at 5:26 pm · Reply

    Yessss, bacon fat cookies! These look stupid good!

    I’m a habitual saver of bacon fat, although I never think to use it in baked sweets. (I usually wind up using it to pop popcorn.) It’s probably good that I already have some to experiment with, because I’m trying to imagine what would happen if I had a pound and a half of cooked bacon in my fridge. Things would definitely get out of hand.

    Have a great time and a happy holiday out on the west coast! (:

  6. john la berge December 26, 2012 at 9:52 pm · Reply

    o.k. so the bacon fat does the trick for you but what do you think of the idea of pulling the blackstrap and using maple syrup cut with a few tablespoons of brandy? then watch what happens when the troopers try doing a breath test on ya. as for using the bacon fat on popcorn add a few grains of celery seed and sweet smoked paprika when you warm up the fat to sprinle on the popcorn, it orville sure as hell ain’t never made nothin like that.

  7. Sophia December 27, 2012 at 6:35 am · Reply

    These cookies look great and I am intrigued by your use of bacon fat – I have been meaning to give this a try (however artery-clogging the end results may be, it just sounds so delicious) but had not thought about combining this with a gingersnap cookie! Love the pics as well (as the rest of your beautiful blog!).

    Silly question but is the taste more pronounced than when you use brown butter rather than normal butter or is it stronger/weaker?

  8. Sarah B. January 18, 2013 at 9:36 pm · Reply

    Pretty obsessed with your blog. Seriously, beautiful work! I need these cookies. Right now. I just love a crispy sugar top to everything sweet. So good, so beautiful!

  9. Two Red Bowls December 17, 2013 at 4:00 pm · Reply

    BACON FAT GINGERSNAPS. My mind is blown. Mind = blown. These sound phenomenal. And, ditto on the lighting — it’s beautiful.

  10. Joy Lyons December 26, 2013 at 7:00 pm · Reply

    I made these with half the bacon fat and half butter. They were amazing an absolutely beautiful!!!! I decided to try them with just better and they were totally differwnt, not as pretty and textured and not as tasty either. Bacon fat- the way to go!!!

  11. ToniH March 10, 2014 at 6:16 pm · Reply

    Can’t wait to try these! I have used bacon grease to make chocolate chip and oatmeal & raisin cookies and they are delish. I love ginger snaps and the pictures made me want one. No way am I fying all that bacon though. I buy my bacon grease. I would be eating bacon for a week!

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