I love vintage recipes! There’s something amazing about seeing that slice of life from the past.
This Bacon Molasses Cookie recipe is just such a recipe. This recipe harkens back to a time when everything had a use – including bacon fat.
These cookies put that bacon fat to good use by having it stand in for part of the butter in the recipe. It gives the cookies a more complex flavor.
They don’t taste like bacon, but they do have a delicious, smoky note to them. So, if you need one more reason to make some bacon, these cookies are it!
Bacon Molasses Cookies
- 1/2 cup bacon fat (at cool room temperature)
- 1/4 c . butter (at cool room temperature)
- 3/4 cup granulated sugar (plus extra for rolling the cookies in)
- 1/4 c . brown sugar (packed)
- 1/4 cup molasses (not blackstrap)
- 1 large egg
- 1/2 tsp . vanilla
- 2 c . all-purpose flour
- 1 teaspoons kosher salt
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- In a large bowl, beat together bacon fat and butter until well-combined.
- Add sugars and molasses; beat well to combine.
- Add egg and vanilla; mix until well-combined.
- Stir in flour, salt, baking soda, ginger, cinnamon, and cloves just until incorporated.
- Cover, and chill for a 4+ hours or overnight.
- Preheat the oven to 350 F degrees. Line two baking sheets with parchment paper.
- Put the 1/4 cup sugar in a shallow bowl. Using a 1.5 tablespoon cookie scoop (medium), roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets.
- Bake for 10 to 12 minutes, until the cookies are set. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.
Adapted from Epicurious.com