Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 2 teaspoons rendered bacon fat (optional)
• 1 large egg
• 1/3 cup unsulphured molasses
• 2 tablespoons finely minced fresh ginger
• 1 teaspoon finely grated orange zest
• 1/2 cup turbinado sugar or 1/2 cup coarse sugar, for coating

Directions

1. Position oven rack in center of oven; preheat oven to 350°; line two baking sheets with parchment paper or foil.

2. In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt; set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and brown sugar at med-high speed until light and creamy, about 2 minutes.

4. Beat in the bacon fat, if using; add the egg and mix until blended, scraping down the sides of the bowl as necessary.

5. Add in the molasses, ginger, and orange zest; mix until blended.

6. At low speed, add the flour mixture, mixing just until blended.

7. Place the turbinado or coarse sugar in a shallow dish or pie plate; roll the dough into 1-inch balls.

8. Roll each ball in the sugar, coating it completely.

9. Arrange the balls on the prepared baking sheets, spacing them 2 inches apart.

10. Bake the cookies, one sheet at a time, for 8-10 minutes, until the edges are set and the tops are cracked but the centers are still soft.

11. Transfer the cookies to a wire rack and cool completely.

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