Ginger Quakes

Ingredients

• 2 12 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 12 teaspoon salt
• 34 cup unsalted butter
• softened
• 1 cup firmly packed light brown sugar
• 2 teaspoons rendered bacon fat (optional)
• 1 large egg
• 13 cup unsulphured molasses
• 2 tablespoons finely minced fresh ginger
• 1 teaspoon finely grated orange zest
• 12 cup turbinado sugar or 12 cup coarse sugar
• for coating

Instructions

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.