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!
Ingredients
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Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
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Wet Ingredients:
- ¾ cup butter, softened
- 1 cup white sugar
- 1 large egg
- ¼ cup dark molasses
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For Rolling:
- ⅓ cup cinnamon sugar
Instructions
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Preheat the Oven:
- Set to 350°F (175°C) and line baking sheets with parchment paper.
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Prepare the Dry Ingredients:
- Sift together flour, ginger, baking soda, cinnamon, and salt.
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Cream Butter & Sugar:
- In a large bowl, beat softened butter until creamy.
- Add sugar and beat until light and fluffy.
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Incorporate Egg & Molasses:
- Mix in the egg, then stir in molasses until well combined.
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Combine Wet & Dry Ingredients:
- Gradually mix in dry ingredients until a soft dough forms.
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Shape the Cookies:
- Roll dough into 1-inch balls, then coat in cinnamon sugar.
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Bake:
- Arrange on a baking sheet, spacing 2 inches apart.
- Bake for 10 minutes until slightly cracked on top.
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Cool & Serve:
- Let cool for a few minutes before transferring to a wire rack.
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.
