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Irish Ginger Snaps

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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.

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

Instructions

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

Notes

If you want a spicier version, increase the ginger or add a pinch of cayenne pepper.

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

To store, keep in an airtight container at room temperature for up to 1 week.

If you prefer, freeze the dough into balls for later baking.

Nutrition

Find it online: https://chocolatecoveredamy.com/irish-ginger-snaps/