Best 10 Irish Ginger Snaps Recipes

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Irish ginger snaps, beloved for their spicy-sweet flavor and crisp texture, have been a staple of Irish cuisine for centuries. Originating in the kitchens of resourceful home cooks, these delectable treats were often made with simple ingredients like flour, sugar, butter, and, of course, plenty of ginger. Over time, Irish ginger snaps have evolved into a culinary symbol of Ireland, representing the country's rich cultural heritage and its love for warm, comforting flavors. Let's uncover the secrets behind creating the perfect Irish ginger snaps, exploring the essential ingredients, time-honored techniques, and variations that make these cookies so cherished.

Check out the recipes below so you can choose the best recipe for yourself!

INCREDIBLY CRISP GINGERSNAPS



Incredibly Crisp Gingersnaps image

In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.

Provided by Food Network

Categories     dessert

Time 55m

Yield about 40 cookies

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup sugar
1 large egg
1/4 cup molasses
1/2 cup sugar in a shallow bowl, for finishing

Steps:

  • Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

GINGER SNAPS



Ginger Snaps image

Provided by Alton Brown

Categories     dessert

Time 45m

Yield about 4 dozen cookies

Number Of Ingredients 12

9 1/2 ounces all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground clove
1/2 teaspoon kosher salt
7 ounces dark brown sugar
5 ounces unsalted butter, room temperature
3 ounces molasses, by weight
1 large egg, room temperature
2 teaspoons finely grated fresh ginger
4 ounces finely chopped candied ginger

Steps:

  • Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

IRISH GINGER SNAPS RECIPE



Irish Ginger Snaps Recipe image

Our Irish Ginger Snaps Recipe are moist and chewy with a delicate crumb plus they're a lovely companion to your cup of coffee!

Provided by Ruthie

Categories     Cookies

Time 30m

Number Of Ingredients 11

1/3 cup butter, softened
4 ounces neufatchel cream cheese (low-fat)
1 cup sugar
1 large egg, room temperature
1/4 teaspoon sea salt
2 cups flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 cup raw sugar, reserved

Steps:

  • Preheat oven to 350 degrees.
  • Spray cookie sheet with cooking spray; set aside.
  • Cream butter and cream cheese until smooth.
  • Add sugar; mix well. Add egg; mix until light and fluffy.
  • Add salt, baking soda, and spices; mix well.
  • Add flour 1 cup at a time; mix just until incorporated.
  • Pour raw sugar into a small bowl, roll dough into small balls (I used a small cookie scoop), roll in sugar.
  • Press with the bottom of a glass to 1/4 inch thick.
  • Bake 8-10 minutes; until the bottoms are lightly browned but the tops are white. Don't over bake.
  • Cool and enjoy.
  • Store in a tightly closed container.

Nutrition Facts : Calories 85 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 59 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

GINGERSNAPS



Gingersnaps image

Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 11

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

Steps:

  • Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
  • In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
  • Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
  • Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g

GRANDMA'S GINGERSNAPS



Grandma's Gingersnaps image

This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.

Provided by RAMB

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 10

¾ cup margarine
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup white sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g

OLD-FASHIONED GINGERSNAPS



Old-Fashioned Gingersnaps image

I discovered this recipe many years ago, and it's been a favorite among our family and friends since. Who doesn't like cookies during the holidays? -Francis Stoops, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon salt
Additional sugar

Steps:

  • In a bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill. , Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks.

Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 211mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

TRIPLE-GINGER GINGERSNAPS



Triple-Ginger Gingersnaps image

Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. -Jessica Follen, Waunakee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 15

2/3 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 large egg, room temperature
2 teaspoons minced fresh gingerroot
1 cup all-purpose flour
3/4 cup whole wheat flour
3 teaspoons ground ginger
1-1/2 teaspoons baking soda
1/2 teaspoon fine sea salt or kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons finely chopped crystallized ginger
1/4 cup sugar
1-1/2 teaspoons ground cinnamon

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

THE ULTIMATE GINGER SNAP



The ultimate ginger snap image

Tired of chocolate and fruit, but still need something to satisfy your sweet tooth? These ginger snaps are perfect for you

Provided by M_Ni

Time 50m

Yield Serves 6

Number Of Ingredients 6

2 cups flour
1 cup sugar
1/2 cup golden syrup
2 tbsp ground ginger
1 tbsp ground cinnamon
1 tsp baking powder

Steps:

  • Preaheat the oven to 150C or gas mark 2.
  • Add the butter and sugar in a large mixing bowl and beat together till the mixture becomes soft and creamy in texture. Add the golden syrup and mix well.
  • Using a sieve, shift the flour, ground cinnamon and ginger into the mixture. This will make sure that the mixture remains smooth and not lumpy.
  • Once mixed, use a tablespoon to scoop up individual portions and roll into a loose ball. Gently press to flatten (but not completely) on a greased baking tray and place in the oven for 25 - 30 mins. Allow to cool before removing from the baking tray.

THE BEST EVER CHEWY GINGERSNAPS



The Best Ever Chewy Gingersnaps image

These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!

Provided by Gingersnapp

Categories     Dessert

Time 10m

Yield 12 dozen

Number Of Ingredients 11

2 cups sugar
1/4 cup additional sugar, for rolling cookies
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon salt
3 -4 dashes allspice, to taste

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine sugar and oil.
  • Beat in eggs.
  • Stir in molasses.
  • In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
  • Gradually add dry ingredients to wet ingredients mixing well.
  • Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
  • Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
  • Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.

GRANDMA'S GINGERSNAP COOKIES



Grandma's Gingersnap Cookies image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 30

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  • Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor and texture.
  • Make sure your butter and eggs are at room temperature before starting to bake. This will help the ingredients combine more easily and result in a smoother batter.
  • Don't overmix the dough. Overmixing can make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set around the edges but still soft in the center. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

Irish Ginger Snaps are a delicious and classic holiday cookie that is sure to please everyone. With their crispy texture, spicy flavor, and chewy interior, these cookies are a must-have for any Christmas cookie platter. Experiment with different spices to create your own unique flavor combinations. For example, you could add a pinch of cinnamon or nutmeg to the dough, or sprinkle the cookies with a mixture of sugar and ginger before baking. No matter how you choose to make them, Irish Ginger Snaps are sure to be a hit!

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