Irish Ginger Snap Cookies
39.9k
Nobody can never feel bored of eating these sweets, soft on the inside, and crispy on the outside. The sugar coating make these cookies look even more appealing. Enjoy!
Ingredients
| 1 | cup |
brown sugar, dark
|
* |
| 1 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
butter, unsalted
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cloves, ground
|
|
| 1 | teaspoon |
ginger
ground |
* |
| 1 | teaspoon |
cinnamon
ground |
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C).
Add sugar, egg, salt, and butter together, cream with an electric mixer in a large bowl until light and fluffy.
Add flour, baking soda, and spices. Beat in a low speed until just incorporated and moist.
Roll teaspoonfuls of dough into balls and roll the balls in white sugar to coat.
Bake in preheated oven for 8 to 14 minutes, or until lightly browned and set.
Cool on wire racks completely and store in the air-tight container.
Nutrition Facts
Serving Size 13g (0.5 oz)Amount per Serving
Calories 8244% of calories from fat
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
12%
Trans Fat
0g
Cholesterol 16mg
5%
Sodium 27mg
1%
Total Carbohydrate
4g
4%
Dietary Fiber 0g
1%
Sugars g
Protein
2g
Vitamin A 3%
•
Vitamin C 0%
Calcium 0%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
Ireland
The sugar needs to be brown sugar not white to get the colour you require
about 5 years agoI rolled them in raw cane sugar instead of white. So yummy!
United States
Should there be molasses or dark brown sugar in the recipe?
about 5 years agoDark brown sugar
Taste and cookie is goo overall but the cook time is too short. Mine was mine on the side of 14 minutes. Much lighter in color.
almost 5 years agoHas anyone tried making these a bit more diabetic friendly, like with sugar or flour alternatives?
over 4 years agoHaven’t tried diabetic friendly version, definitely worth exploring. Please let us know how yours come out if you do try it. Happy baking :)
happyzhangbo
Can the dough or cookies be frozen to get ahead for a bake sale?
over 4 years agoWhat makes this Irish?
over 3 years agoUnited States
Delish. I added chocolate chips to half the batter....great combo!
over 3 years agoI think ginger was used in the UK since it was brought over during spice trade and or from colonies like say India. I am NOT a historian, I’m making an educated guess here. My Scottish and Irish family always made gingerbread ( cake) and ginger cookies.
over 3 years agoI need more ginger flavor! Otherwise I love how they rise!!! Any suggestions!
over 3 years agoUnited States
To you in Salt Lake City, I would add an additional 1 tsp of ginger. You can also, add fresh ginger. I use a fine grater, one used for nutmeg. This would give you plenty of flavor !
over 3 years agoUnited States
Yes, you may freeze the cookie dough. You would have to thaw the dough a bit, prior to baking them. You might try one or two cookies first, then adjust baking times, if needed.
over 3 years agoCan I make these with sourdough? What adjustment would I need to do, and how much time should it rest before baking?
about 3 years agoAbsolutely fantastic. I made them last week. Will be making them for my cookie swaw on Sunday
about 3 years agoI rolled them in a cinnamon sugar mixture. Turned out perfect!! I will make this recipe every year. My kitchen smells like a holiday.
about 3 years agoHi I'm crazyyyy
about 3 years agoUnited States
I made these delicious cookies according to the recipe. Easy to make and the taste is wonderful and the lovely smells linger in the house. I’ll make these often!
about 3 years agoI love ginger, I will keep this as a future reference for a yummy serve.
almost 3 years agoUnited States
I haven't tried this recipe yet, but I love ginger snap cookies and can guarantee you that I will be giving this recipe a try!
over 2 years agoRoberta Gates
Delicious! Love the taste, crispness, and smell! Rolled them in Turbinado Cane Sugar versus the standard white sugar which I think added to the nice texture. Kids love them as well. Thx
over 2 years agoGosh I've just tried them! Sooooo good. Just the fact that I didn't have to roll and cut was amazing haha.
about 2 years agoFor me it was 8 minutes, I added some pepper and nutmeg to give them a swede touch and orange juice casuse I'm at 14.000 feet above sea level in the Peruvian Andes so we need to add more liquid to make recipes work. They turned out jus perfect! Thanks so much. I'll be making them a lot this season for all my American and Canadian friends :)
United States
Perfect! Soft and rise so nicely...I like the lighter ginger flavor.. It's there, just not overwhelming.
almost 2 years agoJane
Thanks SO much for this recipe my hubby LOVES anything with ginger in it. So I’m always on the look out for new recipes with ginger. Can’t wait to make these but will add more ginger as I know he will love them but LOVE more the extra ginger. Once again many thanks for posting this recipe.
over 1 year agoTara (Walsh) Troob CA USA
I have come across a reference in a novel about “Christmas gingerbread “ that needed a couple of weeks to age properly. Is anyone familiar with a recipe like this?
over 1 year ago