Gingerbread Bellies
We make these easy drop cookies every year. Spicy, soft, and so very cute.
Ingredients
2 ½ cups all-purpose flour
1 tablespoon cinnamon
1 teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon fresh grated nutmeg
1/8 teaspoon ground ginger
4 grinds black pepper
1 cup unsalted butter (extra creamy)
1 cup light brown sugar, lightly packed
1 teaspoon bacon grease
1 teaspoon vanilla
2 medium eggs
¼ cup cinnamon candy
Preparation
Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or baking mats.
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, cloves, nutmeg, and ginger; set aside.
In a large bowl, cream the butter, sugar, bacon grease, and vanilla until fluffy and light in color. Whisk in the eggs one at a time. Slowly add in the flour mixture, beat until combined.
Use a small ice cream scoop, scraping any extra on the side of the bowl. Drop the cookies onto the lined baking sheet, place 2 ½ inches apart. Bake for 10-12 minutes. Remove from oven and place three cinnamon candy buttons down the center of each cookie, when they come out of the oven.
Use a spatula and place the cookies onto a wire rack, let cool.
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