These Gingerbread Biscuits are a holiday classic! With warm spices like ginger and cinnamon, they’re sweet and a little spicy, making them perfect for the festive season.
Baking these biscuits fills the house with amazing smells, and decorating them is just plain fun! I love sharing them with friends and family during the holidays—it’s the sweetest way to spread joy!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your gingerbread biscuits. If you’re looking for a gluten-free alternative, try a 1-to-1 gluten-free flour blend. Just make sure it contains xanthan gum for better texture.
Ground ginger and spices: Ground ginger brings warmth, while cinnamon, cloves, and nutmeg add depth. If you don’t have nutmeg, you can skip it or use pumpkin pie spice instead, which contains similar flavors.
Unsalted butter: I always prefer unsalted to control the saltiness of my biscuits. However, if you’re in a pinch, stick butter works too. Just adjust the salt in the recipe.
Molasses: This ingredient gives your biscuits the rich, dark color and special flavor. For a lighter taste, try using honey or maple syrup, but expect a different flavor and texture.
Royal icing: If you’re looking to make this egg-free, use powdered sugar mixed with water and a dash of lemon juice instead. It’s less sturdy but great for simple decorations!
How Do I Make Sure My Biscuits Are Soft and Chewy?
The trick to getting those perfect soft, chewy gingerbread biscuits is all in the baking. Make sure you keep an eye on the timer!
- Preheat your oven properly; this helps the biscuits cook evenly.
- Bake just until the edges feel firm but the center is still soft. They will set as they cool, so a few moments underbaking is better than overbaking!
- Let them cool on the baking sheet for just a few minutes before transferring to a wire rack. This prevents them from becoming too hard.
These steps will give you delicious, chewy biscuits that are perfect for decorating or sharing! Happy baking!
Delicious Gingerbread Biscuits Recipe
Ingredients You’ll Need:
For The Gingerbread Biscuits:
- 3 cups (360g) all-purpose flour
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1 large egg
- 1/2 cup (120ml) molasses
- 1 tsp vanilla extract
For The Icing:
- 1 egg white
- 1 to 1 1/2 cups powdered sugar (icing sugar)
- 1/2 tsp lemon juice or vanilla extract
How Much Time Will You Need?
This recipe requires about 20 minutes for preparation, plus at least 2 hours for chilling the dough, and an additional 8-10 minutes for baking. Plan for time to cool the biscuits and decorate, so overall, you’re looking at about 3 hours to make and enjoy these tasty treats!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This mixture gives your biscuits that wonderful gingerbread flavor. Set the bowl aside for now.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and brown sugar together until the mixture looks light and fluffy. This should take about 3-4 minutes. Creaming well gives your biscuits a nice texture.
3. Combine Wet Ingredients:
Beat in the egg, molasses, and vanilla extract into the buttery mixture until everything is well mixed. Don’t worry if it looks a little loose; that’s normal!
4. Mix in the Dry Ingredients:
Gradually add the dry ingredient mix to the wet mixture. Stir until a stiff dough forms. It might take a bit of elbow grease, but keep mixing until it all comes together!
5. Chilling the Dough:
Divide the dough in half, flatten each half into a disc, wrap them in plastic wrap, and pop them in the fridge for at least 2 hours. This chilling makes it easier to roll out later.
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps the biscuits not stick!
7. Roll and Cut:
On a lightly floured surface, take out one disc of dough and roll it out to about 1/4-inch thickness. Use cookie cutters to create fun shapes, like gingerbread men, stars, or hearts. Transfer the shapes to the prepared baking sheets.
8. Baking Time:
Bake the biscuits for 8-10 minutes. Keep an eye on them; they should be firm on the edges but still a little soft in the middle. Overbaking will make them hard!
9. Cooling:
Once baked, let the biscuits cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This step prevents them from breaking!
10. Make the Royal Icing:
Now it’s time for the fun part—decorating! In a bowl, beat the egg white until frothy. Gradually add the powdered sugar and lemon juice or vanilla until it reaches a thick, pipeable consistency.
11. Decorate!
Once your biscuits are completely cool, use a piping bag or a zip-lock bag with one corner snipped off to decorate with royal icing. You can get creative with your designs! Let the icing dry completely before serving or storing your biscuits.
Enjoy your delightful, spiced Gingerbread Biscuits, beautifully decorated, and perfect for celebrating the festive season with family and friends!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute with whole wheat flour, but it may change the texture slightly, making the biscuits denser. If using whole wheat flour, consider adding an extra tablespoon of molasses or a splash of milk to maintain moisture.
How Do I Store Leftover Gingerbread Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them for up to three months. Just make sure they’re fully cooled and wrapped tightly to avoid freezer burn!
Can I Make This Recipe Without Egg?
Absolutely! You can replace the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes) or use 1/4 cup of applesauce. Be aware that these substitutes can slightly alter the flavor and texture.
What Can I Use Instead of Molasses?
If you’re out of molasses, you can use honey, maple syrup, or agave nectar as a substitute, but the flavor will be different. Adjust the quantity slightly if using a sweeter alternative to ensure the dough isn’t too wet!
