Ginger Quakes

Directions

1. 1
   Position oven rack in center of oven; preheat oven to 350; line two baking sheets with parchment paper or foil.
2. 2
   In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt; set aside.
3. 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. 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. 5
   Add in the molasses, ginger, and orange zest; mix until blended.
6. 6
   At low speed, add the flour mixture, mixing just until blended.
7. 7
   Place the turbinado or coarse sugar in a shallow dish or pie plate; roll the dough into 1-inch balls.
8. 8
   Roll each ball in the sugar, coating it completely.
9. 9
   Arrange the balls on the prepared baking sheets, spacing them 2 inches apart.
10. 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. 11
    Transfer the cookies to a wire rack and cool completely.