These gingerbread biscuits are sweet, spicy, and perfect for the holiday season! With warm flavors of ginger, cinnamon, and a hint of molasses, they make every bite enjoyable.
Baking these treats fills the kitchen with such a cozy smell, I can’t help but snack on a few while they cool. They’re great for sharing or decorating too—who doesn’t love a good gingerbread house? 🍪
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure, but you can replace it with gluten-free flour if needed. I recommend using a 1:1 gluten-free blend for the best results.
Ground Spices: Ginger, cinnamon, cloves, and nutmeg are key for flavor. If you don’t have all of them, feel free to use just ginger and cinnamon, or even pumpkin pie spice for a twist!
Unsalted Butter: Butter gives biscuits richness. You can substitute coconut oil or vegan butter for a dairy-free option, but the texture might slightly differ.
Molasses: The traditional choice for that dark color and deep flavor. If you’re out, dark corn syrup or honey can work, but the flavor will be different.
Egg White: For the icing, you can use powdered egg whites or aquafaba (chickpea water) for a vegan option. Both will help with the frosting’s consistency!
How Do I Get My Gingerbread Biscuits to Hold Their Shape?
Keeping gingerbread biscuits in nice shapes can be tricky, but a few simple steps can help a lot!
- Chill the dough for at least 2 hours. This makes it easier to roll out and helps prevent spreading during baking.
- When rolling out the dough, keep it between 3–5mm thick. Thicker shapes hold better.
- Use sharp cookie cutters for clean edges. This helps in maintaining the design when they’re baked.
- Bake just until the edges are firm. Overbaking can cause them to spread, while underbaking can make them too soft.
Following these tips will ensure that your biscuits come out looking just like the cute shapes you created!
How to Make Gingerbread Biscuits
Ingredients You’ll Need:
- 350g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 115g (1/2 cup) unsalted butter, softened
- 175g (3/4 cup) brown sugar, packed
- 1 large egg
- 125ml (1/2 cup) molasses (black treacle)
- 1 tsp vanilla extract
For the Icing:
- 1 large egg white
- 1 1/2 cups powdered sugar, sifted
- A few drops lemon juice or vanilla extract
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, plus at least 2 hours for chilling the dough. After baking, allow some time for the biscuits to cool before decorating. So, plan for a total of around 3 hours for everything, but mostly hands-off!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
Start by sifting together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt in a large bowl. This ensures everything is evenly combined and helps prevent lumps. Set this mix aside for later.
2. Cream the Butter and Sugar:
In a separate mixing bowl, add the softened butter and brown sugar. Using an electric mixer, whip them together until the mixture is light and fluffy. This process is important as it adds air, making your biscuits deliciously soft.
3. Combine Wet Ingredients:
Beat in the egg, molasses, and vanilla extract into the butter and sugar mixture until everything is well blended. Make sure all is mixed in nicely to avoid lumps of butter.
4. Form the Dough:
Gradually add the dry mixture into the wet ingredients. Mix on low speed or use a spatula to fold until a dough is formed. Be sure not to overmix; just combine until you can shape it into a ball.
5. Chill the Dough:
Divide the dough in half, shape each half into a disk, and wrap them in cling film. Pop them in the fridge for at least 2 hours, or overnight if you’re planning ahead. This makes the dough easier to roll out later.
6. Preheat the Oven:
About 15 minutes before you’re ready to bake, preheat your oven to 180°C (350°F). Meanwhile, line your baking trays with parchment paper to prevent sticking.
7. Roll and Cut Shapes:
When the dough is chilled, roll out one disk on a lightly floured surface to a thickness of about 3–5mm. Use cookie cutters to cut out fun gingerbread shapes like people, houses, or trees. Carefully transfer them to the prepared trays.
8. Bake Your Biscuits:
Bake them in the preheated oven for about 8–12 minutes, or until the edges are firm. Keep an eye on them; if they start getting dark, that’s a sign they’re overdone!
9. Cool Down:
Once baked, allow your biscuits to cool on the tray for about 5 minutes before carefully transferring them to a wire rack. Let them cool completely before decorating.
10. Prepare the Royal Icing:
For the icing, whisk the egg white in a bowl until it’s foamy. Gradually add the sifted powdered sugar and a splash of lemon juice or vanilla. Mix until the icing is thick but smooth enough to pipe.
11. Decorate Your Biscuits:
Use a piping bag or a ziplock bag with a small hole cut into the corner to draw your icing designs on the cooled biscuits. You can trace edges, create faces, or go wild with decorations—let your creativity shine! Allow the icing to dry completely before storing or serving the biscuits.
Enjoy your beautifully decorated gingerbread biscuits! They’re perfect for festive fun, sharing with friends, or simply enjoying with a warm cup of tea.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but the texture may be denser. If you prefer a lighter biscuit, consider using half all-purpose flour and half whole wheat flour.
What Can I Substitute for Molasses?
If you don’t have molasses on hand, you can use dark corn syrup or honey as a substitution. However, the flavor will be sweeter and less robust, so keep in mind that the unique taste of gingerbread may change slightly.
How Should I Store My Gingerbread Biscuits?
Store your gingerbread biscuits in an airtight container at room temperature for up to a week. For longer storage, they can be frozen in an airtight container for up to 3 months. Just allow them to thaw completely before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough a few days in advance. After wrapping it in cling film, keep it in the fridge. Just make sure to let it sit at room temperature for about 10-15 minutes before rolling out to make it easier to work with.