Irish Ginger Snaps

A delightful blend of spices and sweetness, these traditional Irish Ginger Snaps are perfect for any occasion.

Scale

2 cups plain flour (or whole wheat flour)

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

¾ cup unsalted butter (or coconut oil)

1 cup brown sugar (or coconut sugar)

1 large egg (or flaxseed egg)

¼ cup molasses (or maple syrup)

¼ teaspoon salt

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Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, and salt.
In a large mixing bowl, cream the unsalted butter with brown sugar until light and fluffy.
Beat in the egg and molasses, mixing until well combined.
Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets.
Bake for 12-15 minutes, or until the edges are firm and the centers appear slightly soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them onto a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.