Are you looking for a traditional Irish dessert for St. Patrick’s Day? You may want to give this Irish ginger snap cookies recipe a try. These cookies are soft and chewy unlike their crisp ginger snap counterparts. The dough is also easy to work with because it doesn’t include molasses. But don’t worry…these cookies still pack the delicious punch of ginger you expect.
- ¾ cup butter, softened
- 1 cup white sugar
- 1 egg, room temperature
- 2 cups all-purpose flour
- ½ tsp. baking soda
- ¼ tsp. salt
- 1½ tsp. ground ginger
- ½ tsp. ground cloves
- 1 tsp. ground cinnamon
- Sugar or colored sugar crystals to coat cookies.
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- In large mixing bowl, or stand mixer, cream together butter and sugar. Add egg and beat until fluffy.
- In separate bowl whisk together all dry ingredients. Slowly add dry ingredients to butter mixture until well combined and dough is formed.
- Scoop 1 tablespoon of dough at a time and roll into 1 inch balls. Coat dough balls in sugar and place on cookie sheet. Repeat until all dough is gone. Space cookies about 2 inches apart.
- Bake for 5-6 minutes. Cool on cookie sheet for 3-4 minutes then transfer to baking rack. Store in an airtight container once completely cool.
It’s time to get baking.