Combine all of the ingredients in a food processor fitted with a metal blade. Pulse until a smooth, stiff dough forms. Wrap dough in plastic and chill in the refrigerator at least 2 hours (up to 1 week).
Prepare two cookie sheets (grease or line with parchment). Preheat the oven to 350 degrees.
Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off 1 Tbsp pieces of dough. Roll each dough piece into a ball. Then, roll it in the sugar to coat the exterior. Place dough balls 2 inches apart. They will spread as they cook.
Bake approximately 10 minutes until flat and slightly brown. The longer you bake them, the crispier (and less chewy) they will get. Watch them. Your cook time is likely to vary, as all ovens are different.
RECIPE TIPS
This recipe is an adaptation of the NY Times Bacon Fat Gingersnaps recipe first published in 2014. Their version is crisper and slightly less 'bacon-y'.