Irish Ginger Snap Cookies
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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.
about 1 year ago
The sugar needs to be brown sugar not white to get the colour you require
about 1 year ago
Should there be molasses or dark brown sugar in the recipe?
11 months ago
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.
8 months ago
Has anyone tried making these a bit more diabetic friendly, like with sugar or flour alternatives?
Haven’t tried diabetic friendly version, definitely worth exploring. Please let us know how yours come out if you do try it. Happy baking :)
Toronto , Ontario, Canada
7 months ago
4 months ago
Can the dough or cookies be frozen to get ahead for a bake sale?