These gingerbread biscuits are soft, spicy, and full of warmth! The blend of ginger and cinnamon makes them perfect for the holiday season or any cozy day.
Get ready for a fun baking day! I love rolling out the dough and cutting out fun shapes. Who doesn’t enjoy a little cookie decorating challenge? 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is a basic baking staple. It gives structure to the biscuits. If you’re gluten-free, try using a gluten-free flour blend that is designed for baking.
Ground Spices: Ginger, cinnamon, cloves, and nutmeg create a warm, spicy flavor. If you want to adjust the intensity, you can use pumpkin pie spice instead, as it often contains a mix of these spices.
Unsalted Butter: This adds richness to the biscuits. You could substitute with margarine or coconut oil for a dairy-free option. However, the flavor may slightly differ.
Molasses: This brings deep sweetness and a slight bitterness. If you’re out, honey or maple syrup can work, but the flavor will be different. Use less if you switch to those as they’re sweeter.
Icing Ingredients: Instead of egg whites, you can use aquafaba (the liquid from a can of chickpeas) for a vegan option. Meringue powder is also a great choice!
How Can You Achieve the Perfect Rolling and Cutting Technique?
Rolling and cutting dough can be a bit tricky. To get it just right, make sure your surface and rolling pin are lightly floured. It helps prevent sticking and makes it easier to roll out.
- Divide your dough into two parts to manage it better.
- Roll out to about 1/4-inch thick—not too thick or too thin.
- Use cookie cutters with different shapes for fun designs.
- If the dough gets warm, pop it back in the fridge for a bit to firm up before cutting.
These tips will help you create perfectly shaped biscuits that are ready for decorating. Enjoy the process and have fun with the cookie cutting!
How to Make Gingerbread Biscuits
Ingredients You’ll Need:
- For the Biscuits:
- 3 cups (375g) all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1 large egg
- 1/2 cup (160g) molasses
- 1 tsp vanilla extract
- For the Icing:
- 2 cups (240g) powdered sugar
- 1 large egg white (or 2 tbsp meringue powder + 2 tbsp water)
- 1/2 tsp lemon juice or vanilla extract
- Food coloring (optional)
How Much Time Will You Need?
This delightful gingerbread biscuit recipe takes about 20 minutes of active preparation time, plus 2 hours of chilling in the refrigerator. After baking, you’ll spend another 10 minutes decorating them with icing if you choose. The total time will be around 2 hours and 30 minutes, including cooling time before decorating!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined. This mixture will create the flavorful basis for your biscuits. Set it aside for now!
2. Cream the Butter and Sugar:
In a separate bowl, use a mixer to beat the softened butter and brown sugar together until the mixture becomes light and fluffy. This step is essential for achieving that soft texture in your biscuits.
3. Combine Wet Ingredients:
Add the egg, molasses, and vanilla extract into the butter and sugar mixture. Beat it all together until everything is fully combined. It should look smooth and delicious!
4. Form the Dough:
Gradually mix in the dry ingredients into the wet ingredients. Stir until a stiff dough forms. If the dough is too soft or sticky, you can add a bit more flour until it reaches the right consistency.
5. Chill the Dough:
Divide the dough into two portions and flatten each portion into a disk. Wrap them in plastic wrap and refrigerate for at least 2 hours or overnight. This will help the flavors meld together and make the dough easier to work with.
6. Preheat and Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will prevent the cookies from sticking as they bake.
7. Roll Out the Dough:
On a lightly floured surface, roll out one disk of dough to about 1/4-inch (6mm) thickness. Make sure it’s not too thick, as you want the biscuits to bake evenly.
8. Cut Out Shapes:
Use your cookie cutters to cut out festive shapes from the dough. Place the cut-out cookies onto the lined baking sheets. Be sure to leave some space between them as they will spread slightly while baking.
9. Bake to Perfection:
Bake the cookies for 8–12 minutes, until the edges are firm and the centers are set but not too dark. Keep an eye on them; you want them to stay soft! Once done, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Make the Icing:
To prepare the icing, whisk together the powdered sugar, egg white (or meringue powder and water), and lemon juice until it’s smooth and glossy. If you wish to use colors, divide the icing into bowls and add the desired food coloring.
11. Decorate Your Cookies:
Once the cookies are completely cool, use piping bags or a small spoon to decorate them with icing. Let the icing set completely so it hardens a little before serving or storing.
12. Store Your Delicious Biscuits:
Store the decorated cookies in an airtight container at room temperature for up to two weeks. They’ll make a lovely treat to share with family and friends!
Enjoy baking and decorating your classic spiced gingerbread biscuits! They are sure to be a hit, whether enjoyed on a cozy evening or shared during a festive gathering!
Can I Use a Different Type of Flour for This Recipe?
Yes! You can substitute all-purpose flour with a gluten-free flour blend if needed. Just be sure the blend is suitable for baking to maintain the texture of the biscuits.
How Do I Store Leftover Gingerbread Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to two weeks. If you want to keep them longer, consider freezing them; they can last up to three months in the freezer. Just thaw them at room temperature before serving!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough a few days in advance. Just wrap it tightly in plastic wrap and refrigerate it. If freezing, make sure to wrap it well to prevent freezer burn!
What Can I Use Instead of Egg White for the Icing?
If you’re looking for an egg-free option, you can use aquafaba (the liquid from canned chickpeas) or meringue powder mixed with water. Both will give you a similar consistency for icing your cookies!