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Spicy Irish Ginger Snaps

Irresistibly Spicy Irish Ginger Snaps for Cozy Evenings

These Spicy Irish Ginger Snaps combine a delectable warmth with a delightful kick, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Christmas Cookies
Cuisine: Irish
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 300 g all-purpose flour ensures your cookies have just the right texture.
  • 1 teaspoon baking soda helps the cookies rise beautifully.
  • ½ teaspoon salt balances the sweetness and enhances flavors.
  • 2 teaspoon ground ginger the star spice, giving these snaps their signature kick.
  • 1 teaspoon ground cinnamon adds warmth and a familiar flavor.
  • ½ teaspoon ground cloves for a rich, aromatic essence.
  • ¼ teaspoon ground nutmeg complements the spices with a hint of sweetness.
  • 100 g unsalted butter, softened for a rich and creamy base.
  • 150 g brown sugar infuses a deep, molasses-like sweetness.
  • 60 ml molasses adds moisture and a lovely dark color.
  • 1 egg binds the ingredients together for a perfect dough.
  • 15 ml Irish whiskey brings a unique depth to your Spicy Irish Ginger Snaps.
Coating
  • 2 tablespoon granulated sugar adds a sweet finish with a delightful crunch.

Equipment

  • oven
  • Mixing Bowls
  • Whisk
  • Mixer
  • Baking Sheets
  • parchment paper
  • tablespoon
  • measuring cups

Method
 

Baking Steps
  1. Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  3. In a large bowl, cream the softened butter and brown sugar until light and fluffy.
  4. Beat in the molasses, egg, and Irish whiskey until the batter is smooth.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Coat each dough ball in granulated sugar and space them on the prepared baking sheets.
  7. Flatten each ball slightly and bake for 10–12 minutes until the tops are crackled.
  8. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 100IUCalcium: 20mg

Notes

For best results, use freshly ground spices. Store in an airtight container to keep fresh.

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