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
- neufatchel cream cheese (low-fat)
- large egg
- 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
- 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
- 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.
Amount 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…
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene