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
Enjoy these delicious Irish Ginger Cookies with a cup of tea or coffee!
Note: The optional crystallized ginger adds an extra layer of flavor and texture, but you can omit it if you prefer a smoother cookie.