It’s the season of Christmas cookies and these cookies are a seasonal favourite at my house. This ginger cookie recipe uses bacon drippings instead of butter for a truly decadent non-dairy cookie experience! Swap out the all purpose flour for your favourite gluten-free baking blend and you've got a great tasting cookie that doesn't break a gluten and dairy free diet. I hope you enjoy the treat!
- 3/4 cup bacon drippings
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 2 cups (gluten-free) all purpose flour
- 1/2 tsp salt
- 2 tsp baking soda
- 2 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/4 cup white sugar (to coat)
Cream the sugars with the bacon fat. Add in the eggs and molasses. In a separate bowl add all dry ingredients and mix to combine. Add the dry ingredients to the wet ones and mix to form a stiff dough. Refrigerate for at least 2 hours and up to 2 days.
Preheat the oven to 350F. Prepare baking sheets with baking mats or parchment paper. Roll 1 Tbsp chunks of dough into balls and roll in sugar to coat. Place 2 inches apart on baking sheet. Bake 10+ minutes, until the cookies have crackled and browned. Let Cool and Enjoy!