Irish Ginger Snap Cookies
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
brown sugar, dark
|
*
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
brown sugar, dark
|
*
|
| 177 | ml |
butter, unsalted
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
cloves, ground
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
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.
