Irish Ginger Snaps

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 2 cup Flour
  • 1/4 tsp Sea salt
  • 1 cup Sugar
  • 1/2 cup Sugar, raw

• Dairy

  • 1/3 cup Butter
  • 4 oz Neufatchel cream cheese

Found on cookingwithruthie.com

Description

Ingredients

• ⅓ C butter, softened
• 4 oz neufatchel cream cheese
• 1 C sugar
• 1 large egg
• ¼ tsp sea salt
• 2 C flour
• ½ tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• ½ C raw sugar, reserved

Directions

• 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 C 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 ¼ inch thick.
• Bake 8-10 minutes; until the bottoms are lightly browned but the tops are white. Dont over bake.
• Cool and enjoy.
• Store in a tightly closed container.