Name: Irish Ginger Snaps
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Irish
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1 ½ tsp ground ginger; 1 tsp cinnamon; ½ tsp ground cloves; ½ tsp salt; ¾ cup unsalted butter, softened; 1 cup granulated sugar (plus extra for rolling); 1 large egg; ¼ cup molasses; 1 tsp vanilla extract

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

There’s something truly comforting about the rich, spiced aroma that fills your kitchen when you bake these Irish Ginger Snaps. The combination of ginger, cinnamon, and cloves creates a perfect harmony of flavors, while the molasses adds a depth of sweetness that perfectly complements the spices. These cookies have just the right balance between crispy edges and soft, chewy centers. The addition of vanilla extract and a touch of sugar coating gives them an irresistible charm. Plus, they’re easy to make, which means you can bake a batch whenever you need a comforting, delicious treat.

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1 ½ tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
½ tsp salt
¾ cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1 large egg
¼ cup molasses
1 tsp vanilla extract

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

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg, molasses, and vanilla extract until fully incorporated.
Gradually mix in the dry ingredients until a dough forms.
Scoop out tablespoon-sized portions and roll them into balls. Roll each ball in granulated sugar.
Place dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until edges are set and centers are crackly but soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes

Variations

Gluten-Free: You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Spicy Ginger Snaps: If you like more spice, increase the ginger by an additional half teaspoon or add a pinch of cayenne pepper for a kick.
Molasses Substitute: If you don’t have molasses on hand, dark brown sugar can be used, though it will slightly alter the flavor profile.
Dipped in Chocolate: For a decadent twist, dip the cooled cookies in melted dark or milk chocolate for a rich coating.

Storage/Reheating

These Irish Ginger Snaps can be stored in an airtight container at room temperature for up to 1 week. If you want them to stay crisp, consider placing a piece of wax paper between layers of cookies to keep them from sticking together. You can also freeze the dough to bake fresh cookies later. Just scoop the dough into balls, freeze on a baking sheet, and transfer to a ziplock bag once frozen. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake as usual, adding a couple of extra minutes to the cooking time.

FAQs

How can I make these cookies spicier?

To increase the spice level, you can add more ground ginger or a pinch of cayenne pepper for a little heat.

Can I use margarine instead of butter?

Yes, you can substitute margarine for butter, though it may slightly affect the texture and flavor. Butter gives these cookies their signature richness.

Can I use dark brown sugar instead of granulated sugar?

Yes, dark brown sugar can be substituted for granulated sugar. It will make the cookies slightly softer and add more molasses flavor.

Can I freeze the dough for later use?

Yes, you can freeze the dough. Scoop it into balls, freeze on a baking sheet, and then transfer the frozen dough balls to a ziplock bag for later baking.

Can I add nuts or raisins to these cookies?

Yes, adding chopped nuts like walnuts or pecans, or even raisins, can add extra texture and flavor to these cookies.

Are these cookies suitable for vegetarians?

Yes, these Irish Ginger Snaps are vegetarian-friendly as they don’t contain any animal products other than the egg.

How can I make these cookies chewier?

For a chewier texture, slightly underbake the cookies, keeping an eye on them so they don’t burn. They’ll firm up as they cool, but the centers will remain soft.

Can I use fresh ginger instead of ground ginger?

Fresh ginger will change the flavor profile of the cookies. If you want to use it, grate about 2 teaspoons of fresh ginger and reduce the amount of ground ginger used.

Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time, refrigerate it for up to 3 days, and bake the cookies when you’re ready.

What’s the best way to serve Irish Ginger Snaps?

These cookies pair perfectly with a cup of hot tea or a glass of cold milk. They also make a great addition to a holiday cookie platter.

Conclusion

Irish Ginger Snaps are a delicious, timeless cookie that combines the perfect amount of spice and sweetness. Whether you bake them for a special occasion or just for a cozy afternoon snack, these cookies are sure to be a hit with family and friends. With their crispy edges and soft, flavorful centers, they are a wonderful treat that everyone will love. Enjoy them fresh out of the oven or as a delightful snack all week long!

Irish Ginger Snaps

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Irish Ginger Snaps are a delightful treat, offering a perfect balance of spice, sweetness, and nostalgia. With their crisp edges, soft centers, and a warm molasses flavor, they stand out from the typical ginger cookie. Whether you’re celebrating the holidays, enjoying an afternoon tea, or simply craving something sweet, these cookies are the ideal choice.

Author: Amy
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: Irish
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg, molasses, and vanilla extract until fully incorporated.
Gradually mix in the dry ingredients until a dough forms.
Scoop out tablespoon-sized portions and roll them into balls. Roll each ball in granulated sugar.
Place dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until edges are set and centers are crackly but soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.