Here is the perfect easy recipe for Irish ginger cookies. They will add a little sugar and spice to your Christmas baking schedule. Their texture is soft and chewy, perfect to dunk into a cup of tea or in my case, a glass of milk! For other pretty Christmas cookies…try these from Italy!
As I flew over the twinkling city of Dublin on my sleigh, I couldn’t help but feel the excitement in the air. It was Christmas Eve, and I had decided to stop in this enchanting city. The scent of pine and cinnamon filled my senses as I descended upon a bustling Christmas market in the city’s heart.
The market was a lively spectacle, colorful stalls adorned with twinkling lights and merry music filling the air. Children giggled, and adults exchanged warm smiles as they perused the festive displays. I watched from a hidden spot, enjoying the joy and laughter surrounding me.
I stumbled upon a small bakery stall as I wandered into the market. The tantalizing aroma of freshly baked goods wafted toward me, drawing me closer. My eyes fell upon a tray of Irish Ginger cookies, their golden brown edges glistening with sugar. Without hesitation, I picked one up and took a bite.
The cookie was a revelation. Its exterior was delicately crisp, giving way to a soft and chewy center. The warmth of ginger danced on my tongue, complemented by subtle notes of cinnamon and cloves. The cookie had just the right balance of sweetness, making it the perfect treat for a Christmas Eve indulgence.
How to make Irish ginger cookies (step-by-step)
Prepare the dry ingredients
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt in a medium bowl. Set aside.
Prepare the wet ingredients and add to dry
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use a hand or stand mixer fitted with a paddle attachment.
Add the egg to the butter and sugar mixture and beat well. Then, stir in the molasses until well combined.
Gradually add the dry ingredient mixture to the wet ingredients until combined. If desired, fold in the finely chopped crystallized ginger for an extra burst of flavor.
Roll the balls
Take about 1 tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar until evenly coated and place them onto the prepared baking sheet, spacing them about 2 inches apart. Use a silicone mat like this one to prevent them from sticking to the tray.
Bake the Irish ginger cookies
Bake the cookies in the oven for 10 to 12 minutes or until they have spread and are lightly browned around the edges.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, store the Irish ginger cookies in an airtight container to keep them fresh.
Note: The optional crystallized ginger adds an extra layer of flavor and texture, but you can omit it if you prefer a smoother cookie.
Ingredients and Substitutions
All-purpose flour: Provides structure to the Irish ginger cookies. It can be substituted with whole wheat flour for a slightly denser texture, or with a gluten free flour blend for a gluten-free version of the cookies.
Ground ginger: Gives the Irish ginger cookies their distinctive ginger flavor. You can use freshly grated ginger if you don’t have ground ginger. Use 1 tablespoon of freshly grated ginger for every 1 teaspoon of ground ginger.
Baking soda: Helps the Irish ginger cookies rise and become light and fluffy. There is no direct substitute for baking soda in this recipe. It is an essential leavening agent, so omitting it will significantly affect the texture of the cookies.
Ground cinnamon: Adds warmth and enhances the flavor of the cookies. You can substitute it with an equal amount of ground nutmeg or allspice for a different flavor profile.
Ground cloves: Provides a warm, aromatic flavor to the Irish ginger cookies. If you don’t have cloves, you can use an equal amount of ground allspice or ground nutmeg as a substitute.
Unsalted Butter, softened: Unsalted butter adds moisture and richness to the cookies. If you only have salted butter on hand, you can use it, but reduce the salt in the recipe accordingly.
Granulated sugar: Granulated sugar provides sweetness and helps with the texture of the Irish ginger cookies You can use light brown sugar as a substitute for a slightly deeper flavor.
Egg: Acts as a binding agent and adds moisture to the cookies. If you’re looking for an egg-free option, you can try using a flaxseed or chia egg. To make a flaxseed or chia egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it becomes gel-like.
Molasses: Adds richness and a distinct flavor to the Irish ginger cookies If you don’t have molasses, you can substitute dark corn syrup or maple syrup. Keep in mind that the flavor profile will be slightly different.
Crystallized Ginger: Crystallized ginger adds a burst of ginger flavor and a chewy texture to the cookies. If you don’t have crystallized ginger or prefer a smoother texture, you can omit it from the recipe.
Flavor Variations of Irish Cookies
Chocolate-dipped ginger cookies: After the Irish ginger cookies have cooled, melt some semi-sweet or dark chocolate in a microwave or double boiler. Dip half of each cookie into the melted chocolate and place them on a parchment-lined tray to set. Allow the chocolate to harden completely before serving.
Lemon-ginger cookies: Add the zest of one lemon to the cookie dough for a refreshing twist. The bright citrus flavor complements the ginger beautifully and adds a zesty touch to the cookies.
Almond-ginger cookies: Fold in a 1/2 cup of chopped almonds to the cookie dough. The nutty crunch of almonds pairs wonderfully with the warm spiciness of ginger, creating a delightful combination of flavors and textures.
Oatmeal-ginger cookies: Substitute 1/2 cup of the all-purpose flour with old-fashioned oats. The oats add a chewy texture and nutty flavor to the Irish ginger cookies, making them heartier and more satisfying.
Orange-ginger cookies: Replace the molasses with an equal amount of orange marmalade or orange zest for a burst of citrus flavor. The combination of orange and ginger creates a fragrant and tangy cookie.
Gluten-free ginger cookies: Use a gluten-free flour blend in place of the all-purpose flour to make the Irish ginger cookies gluten-free. Ensure that the flour blend contains xanthan gum or add 1/2 teaspoon of xanthan gum per cup of gluten-free flour to help with the texture and binding.
Spiced icing drizzle: Prepare a simple icing by whisking together powdered sugar, a splash of milk, and a pinch of ground ginger, cinnamon, and cloves. Drizzle the icing over the cooled cookies for an added layer of sweetness and spice.
Storage Instructions
Allow the Irish ginger cookies to cool completely before storing them. Warm cookies can create moisture, leading to a loss of crispness.
Store the cookies in an airtight container, such as a cookie jar or a resealable plastic bag. Make sure the container is clean and dry before placing the cookies inside.
If you prefer to stack the cookies, place a layer of parchment paper or wax paper between each layer to prevent them from sticking together.
Find a cool, dry place to store the Irish ginger cookies. Avoid areas with excessive heat or humidity, as they can cause the cookies to become soft or stale. It’s best to store the cookies at room temperature. Refrigeration is not necessary and may actually alter the texture of the cookies. Properly stored, the Irish Ginger Cookies should stay fresh for about 1 to 2 weeks. However, they are so delicious that they might not last that long!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1/3 cup crystallized ginger finely chopped (optional)
- Additional granulated sugar for rolling
Instructions
- Preheat your oven to 350 °F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon salt
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use a hand mixer or a stand mixer fitted with a paddle attachment.3/4 cup unsalted butter, 1 cup granulated sugar
- Add the egg to the butter and sugar mixture and beat well. Then, stir in the molasses until well combined.1 large egg, 1/4 cup molasses
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. If desired, fold in the finely chopped crystallized ginger for an extra burst of flavor.1/3 cup crystallized ginger
- Take about 1 tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar until evenly coated and place them onto the prepared baking sheet, spacing them about 2 inches apart.Additional granulated sugar for rolling
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until they have spread and are lightly browned around the edges.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, store the Irish Ginger Cookies in an airtight container to keep them fresh.
Notes
Note: The optional crystallized ginger adds an extra layer of flavor and texture, but you can omit it if you prefer a smoother cookie.
Nutrition