Bacon Fat Gingersnaps

This is technically a doubled recipe - I think the original calls for all bacon fat but I do half butter just because the rendered bacon fat isn’t always the same, so it keeps some consistency (except, apparently, at Unplugged this year!). The dough freezes fine, but needs to be thawed a bit before baking or the cookies don’t spread right.

¾ cup rendered bacon fat, chilled
¾ cup unsalted butter
2 cups white sugar, plus extra for rolling
1/2 cup molasses or cane syrup
2 eggs
4 cups all-purpose flour
1 ½ teaspoons kosher salt
4 teaspoons baking soda
4 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon

Heat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick liners.
Cream sugar and butter/bacon fat. Add eggs and molasses, mix thoroughly then add dry ingredients. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.
Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.
Bake until flat and dark brown, about 10 to 12 minutes. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough.