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Pan Baked Ginger Snaps


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.

Rate this recipe 4.1/5 (15 Votes)


  • 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)


Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 10mins
Cost Average budget


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

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

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.

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

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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