Bacon-Fat Gingersnaps
['3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature', '1 cup sugar, plus 1/4 cup for rolling', '"1/4 cup molasses (not blackstrap) or cane syrup, such as Steens or Lyles", 1 large egg', '2 cups all-purpose flour', '1 1/2 teaspoons kosher salt', '2 teaspoons baking soda', '2 teaspoons ground ginger', '1/2 teaspoon ground cloves', '1/2 teaspoon ground cinnamon']
Combine all the ingredients in a food processor, and pulse until a smooth, stiff dough forms. Wrap the dough in plastic and chill in the refrigerator for a few hours.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Put the 1/4 cup sugar in a shallow bowl. Breaking off 1-tablespoon lumps, roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets.
Bake for 10 to 12 minutes, until the cookies are dark brown. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.
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