Our Irish Ginger Snaps Recipe are moist and chewy with a delicate crumb plus they’ll make a lovely companion to your cup of coffee! Today’s Irish ginger snaps are a festive twist on the classic ginger snap recipe–we adore them! These Irish cookies begin with butter, cream cheese, egg, flour, and then we add the spices–ginger, cloves, and cinnamon. Our cookies are rolled in raw sugar before they bake for that added sparkly touch! All the little leprechauns in your family will be head-over-heels in love with our Irish Ginger Snaps Recipe!
Ingredients in Irish Ginger Snaps Recipe
- butter
- neufatchel cream cheese (low-fat)
- sugar
- large egg
- flour
- sea salt, baking soda, ground ginger, ground cloves, ground cinnamon
- raw sugar, for sparkly finish
Chef Ruthie’s Baking Tips
- Butter- I can’t emphasize enough the importance of bringing your butter and eggs to room temperature. It’s the foundation of building a creamy, smooth dough. If I have enough time before baking I will set butter out on the counter to reach room temperature. If I’m running tight on time then I will place my butter in the microwave for 5-10 seconds but BE CAREFUL not to melt it. . . at all! It’s better for the butter to be a little stiff then even a tiny bit melted. The friction of the beaters as it mixes will warm it the rest of the way; just cream/mix it a little longer, if needed, to get that creamy-smooth and fluffy consistency we are looking for.
- Eggs- I place my eggs in a small bowl of very warm water while I’m gathering all the other ingredients and prepping to bake then when I’m ready to add them into the batter they have reached the perfect temperature! Add your eggs one at a time and cream for 2 minutes, then scape the bowl down using a rubber spatula, and add the next egg. This is the best way to be sure the eggs are incorporated evenly into the batter. Beating each egg individually is essential because eggs act as a leavener which brings the loft (height) into your baked goods.
A few helpful tips for baking at higher elevations
- If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake.
- Adjustments are needed for 5000+ feet and above:
- Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
- Reduce sugar: for each cup, decrease 2 tablespoons.
- Increase liquid: for each cup, add 2 to 4 tablespoons.
- Increase oven temperature by 25 degrees F.
- Check if it is done a little early.
- This takes some trial and error to get it right for you.
Learn more HERE
Irish Ginger Snaps Recipe
Our Irish Ginger Snaps Recipe are moist and chewy with a delicate crumb plus they're a lovely companion to your cup of coffee!
Ingredients
- 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
Instructions
- 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 Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 85Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 59mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g
More Irish Recipes
- Irish Corned Beef with Cabbage
- Irish Soda Farls
- Irish Bangers and Mash with Brown Gravy
- Irish Coffee with Baileys and Kahlua
- Irish Cheddar, Ham, and Chive Scones Recipe
- Guinness Beef and Potato Stew Recipe
- Irish Cream Bundt Cake
- Irish Spicy Reuben Sandwich
- Irish Creme de Menthe Cocktail
Celebrate St. Patricks Day with today’s Irish Ginger Snaps Recipe!
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
Thanks for checking out my Irish Ginger Snaps Recipe post. Check out my full collection of Cookies articles, and get more chocolate chip, shortbread, and holiday Cookie Recipes by Ashton Swank, Liz Call, Mariah Leeson and Tammy Mitchell.
just wanted to let you know that your recipe up top is different from the one on the printed recipe card. The “card” is missing the 1/3 cup butter and 4 oz. cream cheese – thanks for the recipe
Thanks so much, Jill, for the heads up! It must have missed my copy and paste BUT it’s all better now 🙂 I hope you came back again soon! xoxo~ Ruthie
These look super yummy! Thanks so much for linking to Simple Supper Tuesday!
Sure… I’d love to have you come and party with me on Saturdays 🙂 xoxo~ Ruthie
Thank you for the recipes! I printed the cookie and soda bread, but the link to the Irish Stew doesn’t work. Just thought I’d let you know.
Thanks for the heads up Susan… I will fix the link. Here it is for you https://cookingwithruthie.com/2012/03/15/irish-stew/ Hope you enjoy the recipes… xoxo~ Ruthie
I am looking forward to trying out this recipe, though I am curious as to why it does not include ginger?
Gosh… that is strange isn’t? I checked the original recipes again and it doesn’t even call for it! Crazy… we better add some in! Although they do taste amazing as is… hmmm. Let’s add 1/2 tsp of ginger as an option maybe?? xoxo~ Ruthie
These cookies look wonderful!
The kind I cannot stop eating once I start……. 🙂
These seem closer to Snickerdoodles with cloves than ginger snaps. Without ginger and molassas that are traditional in the ginger snap they would be less…snappy, for want of a better word. Although the lack of molassas may mean that my daughter may actually like this version of the ginger snap.
Hi Jeff… I’m sure your daughter will love these cookies and I must admit no ginger is strange so I’m sure it was omitted accidentally from the recipe I was given… as I’ve looked around on line I think there should be 1 tsp of ginger as well. I will add it in the recipe…Hope you enjoy them 🙂 xoxo~ Ruthie
These look delicious!! I will be making these this weekend…thanks for sharing!
Julie
http://www.thevitnagebarnhome.com
You’ll love them!! THanks for the nice comment… I hope you’ll come and share at my Super Saturday Show & Tell link party 🙂 xoxo~ Ruthie
I have never had these cookies, but they sound delicious! I love ginger snaps!
You will LOVE these cookies! They’re super yummy 🙂 xoxo~ Ruthie
Wow, these sound delicious! I love that you used Neufchatel, instead of cream cheese, too. Why feel guilty over something as joyful as a cookie, right?
If you haven’t already, I’d love if you’d come join my How To Tuesday link party, too.
https://housewifehowtos.com/link-party-2/how-to-tuesday-link-party-10/
Oh my…the looks so yummy!
Thanks so much for sharing at my Real Family Fun link party.
KC
Have not try this kind of cookies before… It looks so delicious! Thank’s for sharing the recipe…
https://www.cassandrasminicorner.com/2013/02/how-to-make-green-papaya-pickle-filipino-style.html
Stopping bu from Thursday Favorite Things Blog Hop- hope you can stop by 🙂
Ruthie,
Thank you for linking these. They sound and look delicious. I am featuring them today (Monday) at https://www.memoriesbythemile.com/
Hope to see you at Tuesday Trivia, can’t wait to see what you share.
xoxo
Wanda Ann @ Memories by the Mile
Love gingersnap cookies! Can’t wait to try.
Thanks so much for linking up over at Finding the Pretty & Delicious Linky Party. Hope you’ll come back again on Saturday! Leigh Anne
Oh girl… these ones are just fab! I’ll be back every saturday to party with you 🙂 xoxo~ Ruthie
These little Irish Ginger Snaps look so yummy! Thanks for linking up to The Best Blog Recipe’s Weekend re-Treat #6!
Wanted to stop by and pin your image to My Link Parties Craft/DIY & Recipe Boards while I was here.
Shauna
https://thebestblogrecipes.blogspot.com/
https://ready2loseweight.blogspot.com/
Thanks so much… I appreciate every pin! I’d love to have you come and share at Super Saturday Show & Tell here with me 🙂 xoxo~ Ruthie
These look spectacular! Pinning and making!
They look yummy! Pinning!
Where is the recipe? It looks like it’s gone…
Hi Anna. . . we apologize for any inconvenience as our site went under construction for a few hours today. The printable recipe is working again and everything is back to normal We hope you enjoy it- it’s so good! 🙂 Thank you! Ruthie
What makes these Irish? I read through your post but I don’t see how the cinnamon and cloves makes them particularly Irish. Seems like it would be better to call them Irish Snickerdoodles, since they are a basically a Snickerdoodle with a little ginger in them (like a ginger haired irish person). Otherwise they are just ginger snaps with some extra spices.
Hi Katrina–it’s true this is a spin off the classic gingersnap cookie. While gingersnaps have molasses and more robust spices my Irish version does not. This is the fun of creating in the kitchen… tweaking recipes to make a new combination. I suppose I could have added green food coloring but I doubt that would be as appealing to the eye 😉 I love these cookies and I hope you enjoy them too! xoxo~ Ruthie