Irish Ginger Snaps

Why You’ll Love This Recipe

• Bold Flavor: The combination of ground ginger and cinnamon provides a warm and spicy taste that’s both invigorating and satisfying.
• Crispy Texture: These cookies bake to a perfect crispness, offering a delightful snap with every bite.
• Simple Ingredients: Made with pantry staples, this recipe is easy to whip up without the need for special trips to the store.
• Versatile Enjoyment: Ideal for holiday gatherings, afternoon tea, or as a homemade gift, these cookies are as versatile as they are delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup butter, softened
• 1 cup white sugar
• 1 large egg
• ¼ cup dark molasses
• ⅓ cup cinnamon sugar (for rolling)

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Prepare the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, ground ginger, baking soda, ground cinnamon, and salt. Sifting ensures a smooth, lump-free mixture.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter until creamy. Gradually add the white sugar, continuing to beat until the mixture is light and fluffy.
4. Incorporate Egg and Molasses: Add the egg to the butter-sugar mixture, beating well. Then, mix in the dark molasses until fully combined.
5. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring until a soft dough forms.
6. Shape the Cookies: Pinch off small amounts of dough and roll them into 1-inch balls. Roll each ball in cinnamon sugar to coat evenly.
7. Arrange on Baking Sheet: Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets to allow for spreading during baking.
8. Bake: Bake in the preheated oven for about 10 minutes, or until the tops are rounded and slightly cracked.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe yields approximately 60 cookies.
• Prep Time: Around 20 minutes.
• Cook Time: Approximately 10 minutes per batch.
• Total Time: About 30 minutes, plus cooling time.

Variations

• Chewy Texture: For a chewier cookie, slightly underbake them by reducing the baking time by 1-2 minutes.
• Spice Mix: Add a pinch of ground cloves or nutmeg for an extra layer of warmth and complexity.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.
• Sugar Coating Alternatives: Instead of cinnamon sugar, roll the dough balls in turbinado sugar for a crunchy exterior.

Storage/Reheating

• Storage: Once cooled, store the cookies in an airtight container at room temperature for up to two weeks.
• Freezing: These cookies freeze well. Place them in a freezer-safe container, separating layers with parchment paper, and freeze for up to three months.
• Reheating: To enjoy warm cookies, reheat them in a preheated oven at 300°F (150°C) for 5 minutes or microwave for a few seconds until warm.

FAQs

What makes these cookies “Irish”?

The term “Irish” in Irish Ginger Snaps often refers to the traditional use of simple, hearty ingredients common in Irish baking, such as molasses and spices.

Can I use fresh ginger instead of ground ginger?

Fresh ginger has a different moisture content and potency compared to ground ginger. It’s best to use ground ginger for this recipe to achieve the desired texture and flavor.

Is it necessary to chill the dough before baking?

Chilling the dough isn’t required for this recipe. However, if you find the dough too soft to handle, refrigerating it for 15-20 minutes can make it easier to roll into balls.

Can I substitute molasses with another sweetener?

Molasses imparts a distinct flavor and color to the cookies. While you can substitute it with dark corn syrup or honey, the taste and appearance will differ slightly.

How can I ensure my cookies stay crispy?

To maintain their crispness, store the cooled cookies in an airtight container. Adding a silica gel packet (food-safe) can help absorb moisture and keep the cookies crunchy.

Why did my cookies turn out too hard?

Overbaking can cause the cookies to become hard. Ensure you bake them just until the tops are slightly cracked and set, then allow them to cool on the baking sheet to finish setting.

Can I add other flavors to the cookies?

Yes! Adding a bit of orange zest or vanilla extract can bring a new depth of flavor to the cookies.

Can I make these cookies smaller or larger?

Yes, but adjust the baking time accordingly. Smaller cookies may need only 8 minutes, while larger ones may require up to 12 minutes.

What can I serve with Irish Ginger Snaps?

They pair wonderfully with hot beverages like tea, coffee, or spiced cider. They also taste great with vanilla ice cream or whipped cream.

Can I make these cookies softer?

Yes! Adding an extra tablespoon of molasses or brown sugar can make them softer and more chewy.

Conclusion

Irish Ginger Snaps are a timeless classic, bringing warmth and spice to every bite. Whether you’re baking them for the holidays, a cozy afternoon treat, or simply to satisfy your ginger craving, these cookies are sure to delight. With their crisp texture, deep flavor, and easy preparation, they make for a fantastic homemade snack or gift. Try them today and enjoy the rich, spiced goodness!

Irish Ginger Snaps

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: About 60 cookies
• Category: Dessert, Snack
• Method: Baking
• Cuisine: Irish
• Diet: Vegetarian

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Description

Enjoy the warm, spiced flavors of Irish Ginger Snaps, a classic crispy cookie with bold notes of ginger, cinnamon, and molasses. Perfect for dunking in tea or coffee, these cookies are easy to make with simple pantry ingredients. Whether for holidays, gifting, or everyday snacking, these crunchy ginger snaps are a timeless treat!

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Ingredients

• Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

• Wet Ingredients:

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 1 large egg
  • ¼ cup dark molasses

• For Rolling:

  • ⅓ cup cinnamon sugar

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Instructions

• Preheat the Oven:

  • Set to 350°F (175°C) and line baking sheets with parchment paper.

• Prepare the Dry Ingredients:

  • Sift together flour, ginger, baking soda, cinnamon, and salt.

• Cream Butter & Sugar:

  • In a large bowl, beat softened butter until creamy.
  • Add sugar and beat until light and fluffy.

• Incorporate Egg & Molasses:

  • Mix in the egg, then stir in molasses until well combined.

• Combine Wet & Dry Ingredients:

  • Gradually mix in dry ingredients until a soft dough forms.

• Shape the Cookies:

  • Roll dough into 1-inch balls, then coat in cinnamon sugar.

• Bake:

  • Arrange on a baking sheet, spacing 2 inches apart.
  • Bake for 10 minutes until slightly cracked on top.

• Cool & Serve:

  • Let cool for a few minutes before transferring to a wire rack.

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Notes

• For chewier cookies, reduce baking time by 1-2 minutes.
• Store in an airtight container for up to 2 weeks to maintain crispness.
• Freeze for up to 3 months and reheat in the oven for fresh-baked flavor.