A soft, chewy, moist center with a sugary, crunchy coating; Irish Ginger Cookies are golden nuggets of cookie perfection with the deep ginger flavour we all love.
Well, Dear Reader, here we are at Day 17! Have you been keeping up with this crazy idea of mine? I’m still enjoying all of the work it takes to make a project of this magnitude come to life, but at the same time, I am looking forward to finishing the 24 Cookies of Christmas series.
It will be nice to see all 24 of these recipes written up, polished, and published. I’m sure I’ll feel like the month of December passed by too quickly, but I’ll certainly feel like I accomplished what I had set out to do.
Truth be told, I made this cookie back in September. I always like to get a head start on baked items that are going to be considered seasonal posts. Oh yes, Dear Reader, oftentimes you can find me making Halloween cookies in August and Christmas cookies in September. I can only imagine what McKenna’s friends think when I pack those cookies in her lunch for school. Ha!
I remade this Irish Ginger Cookies recipe, because I wasn’t satisfied with the photographs. If you are so inclined, you can scroll waaaaaaayyyyyy back through my Instagram posts to find the earlier edition. In the meantime, I’m going to get on with this recipe write up, and of course, brand new photos!
I never grew up with ginger cookies like the ones you see here, or the cookies that are typically found today. Although ginger was a common ingredient in my mother’s baking, I can’t recall her ever baking ginger cookies. Ground ginger was found in many of the things she made, like sweet raisin bread, molasses tea biscuits, or in fruitcake. The only other time we tasted ground ginger was in the form of a ginger snap.
Ginger snaps were not hand-made by my mother. She believed that if you could buy something already made for you, and if it was just as good as hand-made, then why bother with going through the trouble of dirtying up your kitchen!
I don’t want to imply that my mom wasn’t a good cook, or that she didn’t care for spending time in the kitchen. She wasn’t extremely educated, but she had great common sense. I think that’s what being a good home cook is all about, and I try to do the same.
For example, there are times when I’ll buy items that are already prepared. Sometimes, it’s because I’m lazy, and oftentimes, it’s because I know the store-bought kind is as good as it’s going to get. A baguette, for example; I’m probably never going to try to top that!
The same goes for ginger cookies. In Newfoundland, there’s a company called Purity. My parents purchased many Purity products over the years, and there were some things that were purchased regularly, either because they were the best they could get, or there was no use trying to make it better.
I’m telling you all of this to set the scene for my introduction to ground ginger. Purity made a great ginger snap cookie. So good, in fact, that my dad will still buy them. And, if we go to visit, he’s bound to place the entire package on the table with some butter.
(There seems to be a theme in my blog post stories lately with talks of Newfoundland, some of their traditional foods, and butter. Honestly, Dear Reader, times have changed, but back in the day, we put butter on everything! Like, way before it became trendy!)
I have not managed yet to create a ginger snap recipe that is better than the one made by Purity. But, I have found a way to make Irish Ginger Cookies, which are delightfully ginger-y, super soft and moist, and a great substitute (for me at least!) until I get to my dad’s for the real Purity ginger snaps with butter!
Irish Ginger Cookies are a great fall cookie. It’s one of those cookies that has warmth and coziness all packed tightly into it. It’s the ginger, the cinnamon, and the cloves that give it that perfect fall taste. There’s enough coziness in this cookie to take you right through to Christmas!
Speaking of right through to Christmas, have you checked out the previous cookie recipes that have already been published in my 24 Cookies of Christmas series? Well, just in case, the names of every cookie, in order by the day they were posted, are listed below. Just click on the name of the cookie to see that particular recipe!
Lord Byron’s 24 Cookies of Christmas
- Jumbo Marshmallow Balls
- Christmas Peanut Butter Rosettes
- Holiday Cream Cheese Peanut Butter Cookies
- Crispy Chocolate Cookie Cutter Cookies
- Newfoundland Five Star Cookie Bars
- Queen Anne Squares
- Old Fashioned Christmas Cherry Cookies
- Chocolate Coconut Balls
- Rocky Road Fudge Squares
- Chocolate Orange Cookies
- Homemade Newfoundland Jam Jams
- Star Anise Cookies
- Nutella Holiday Truffles
- Traditional Christmas Linzer Cookies
- Russian Christmas Tea Cakes
- Red Velvet Crinkle Cookies
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Irish Ginger Cookies
- 1 cup brown sugar
- 1 large egg
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cloves
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 cup confectioner's sugar
- Preheat oven to 350 degrees and prepare a baking sheet with a silicone liner or parchment paper. Set aside.
- Using a hand-held mixer, blend together the brown sugar and butter until light and fluffy.
- Add the egg and salt. Mix into the butter mixture.
- Add the flour, baking soda, ground ginger, ground cinnamon, and ground cloves. Mix until just incorporated. Do not over mix.
- Use a small cookie scoop, about 1 tablespoon in size, to scoop the cookie batter into even portions. Roll into balls and roll into the confectioner's sugar until well coated.
- Place the dough on the baking sheet, about 1 inch apart. Bake for 15 minutes. Remove from oven and immediately transfer to a wire cooling rack to completely cool.
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