Indulge in the delightful warmth of Irish Ginger snap cookies, with a rich history and a perfect blend of spicy ginger and sweet flavors.
YIELD
36 servingsPREP
8 minCOOK
8 minREADY
22 minWhere are ginger snaps from?
These cookies are a variation of the traditional ginger snap, which originated in Germany and made their way to Ireland.
Irish Ginger snaps are known for their warm, spicy ginger flavor and a hint of sweetness, making them a perfect choice for a cozy evening or a festive occasion.
Some recipes also call for molasses or golden syrup, which adds depth to the flavor and helps create a soft and chewy texture.
The cookies are often spiced with a blend of cinnamon, nutmeg, and cloves, which complement the ginger and give the cookies depth.
Irish Ginger snap cookies can be enjoyed in various ways, such as dunking them in a cup of tea or coffee or even using them as a base for a delicious dessert.
Are ginger snaps good for you?
Ginger, the main ingredient in ginger snaps, has been used for centuries for its medicinal properties.
It’s known to help with digestion, reduce inflammation, and even alleviate nausea.
So, in a way, ginger snaps could be considered a healthier option compared to other cookies.
However, ginger snaps are still cookies, and they do contain sugar and other ingredients that might not be the best for your health if consumed in large quantities.
Moderation is key!
If you’re looking for a healthy snack, consider fresh fruits or veggies.
But if you’re in the mood for a sweet treat, a ginger snap or two won’t hurt.
Can ginger snap dough be frozen?
Absolutely! Freezing ginger snap dough or cookies is a great way to store them for future enjoyment.
For the dough, you can simply shape it into balls and freeze them on a baking sheet. Once they’re frozen, transfer them to a freezer-safe container or bag. When you’re ready to bake, just pop them onto a baking sheet and add a couple of minutes to the baking time.
If you want to freeze baked ginger snap cookies, let them cool completely and then store them in an airtight container with parchment paper between the layers. They can be frozen for up to three months. To thaw, just leave them at room temperature for a bit before enjoying.
Ingredients
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.
Comments
The sugar needs to be brown sugar not white to get the colour you require
I rolled them in raw cane sugar instead of white. So yummy!
Should there be molasses or dark brown sugar in the recipe?
Dark 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.
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 :)
I make a version with (truvia / sugar free) and brown butter with about 1/4 tsp black pepper. What seems to be missing most from today's Ginger snaps is the snap at the end of the cookie! They go over big at bake sales!!
Can the dough or cookies be frozen to get ahead for a bake sale?
Yes, you can shape and freeze the dough balls and add a few minutes to the baking time, or what I prefer is to make up a large batch and freeze them in Tupperware containers or a zipper bag and remove a few when needed.
What makes this Irish?
Delish. I added chocolate chips to half the batter....great combo!
Yum!!
I 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.
I need more ginger flavor! Otherwise I love how they rise!!! Any suggestions!
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 !
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.
Can I make these with sourdough? What adjustment would I need to do, and how much time should it rest before baking?
Absolutely fantastic. I made them last week. Will be making them for my cookie swaw on Sunday
I rolled them in a cinnamon sugar mixture. Turned out perfect!! I will make this recipe every year. My kitchen smells like a holiday.
Hi I'm crazyyyy
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!
I love ginger, I will keep this as a future reference for a yummy serve.
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!
Roberta 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
Gosh I've just tried them! Sooooo good. Just the fact that I didn't have to roll and cut was amazing haha.
For 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 :)
Perfect! Soft and rise so nicely...I like the lighter ginger flavor.. It's there, just not overwhelming.
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.
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?
Are these meant to be soft and chewy, or crisp and light?
thx you