Decadent Spicy Irish Ginger Snaps for Cozy Moments
Enjoy bold flavors in these Spicy Irish Ginger Snaps, perfect for cozy moments and sweet cravings.
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Servings: 24 cookies
Calories: 120kcal
Equipment
- Oven
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment Paper
Ingredients
For the Dough
- 300 g all-purpose flour helps create the perfect chewy texture
- 1 teaspoon baking soda ensures cookies rise just right
- 0.5 teaspoon salt enhances sweetness
- 2 teaspoon ground ginger adds signature spice kick
- 1 teaspoon ground cinnamon brings warmth and depth
- 0.5 teaspoon ground cloves introduces a hint of uniqueness
- 0.25 teaspoon ground nutmeg adds subtle warmth
- 100 g unsalted butter provides richness
- 150 g brown sugar contributes moisture and caramel undertone
- 60 ml molasses deepens flavor
- 1 egg acts as a binding agent
- 15 ml Irish whiskey infuses warmth and depth
For Sugar Coating
- 2 tablespoon granulated sugar gives cookies a beautiful crunch
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients and set aside.
- In a large bowl, beat together the softened butter and brown sugar until light and fluffy.
- Mix in molasses, egg, and Irish whiskey until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Scoop tablespoonfuls of dough, roll them into balls, and toss in granulated sugar.
- Place the sugar-coated balls on prepared baking sheets and flatten each to about 1 cm thick.
- Bake for 10 to 12 minutes, then cool on sheets for 5 minutes before transferring to a wire rack.
Notes
Chill the dough if sticky and store in an airtight container for up to a week.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 20mg | Sugar: 8g | Vitamin A: 2IU | Calcium: 10mg | Iron: 0.5mg