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Irish Ginger Snaps Recipe

by Ruthie | Last Updated:

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!

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

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. 

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

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

Yield: 36

Irish Ginger Snaps Recipe

Irish Ginger Snaps by www.whatscookingwithruthie.com

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

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

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

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

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 85Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 59mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g
© Ruthie
Cuisine: Irish / Category: Cookies

More Irish Recipes

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. 

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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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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.
 

Reader Interactions

Comments

  1. jill says

    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

    Reply

    • Ruth says

      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

      Reply

  3. Susan says

    5 stars
    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.

    Reply

    • Ruthie says

      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

      Reply

  6. Jeff says

    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.

    Reply

    • Ruthie says

      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

      Reply

    • Ruthie says

      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

      Reply

    • Ruthie says

      Oh girl… these ones are just fab! I’ll be back every saturday to party with you 🙂 xoxo~ Ruthie

      Reply

    • Ruthie says

      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

      Reply

    • Ruthie says

      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

      Reply

  18. Katrina says

    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.

    Reply

    • Ruthie says

      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

      Reply

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