These gingerbread biscuits are a cozy treat with a warm spice kick! Made with ginger, cinnamon, and a touch of sweetness, they’re perfect for sharing or enjoying with a cup of tea.
Honestly, baking these fills your home with the best smells ever! I love decorating them with icing and sprinkles—it’s like Christmas fun all year round! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of our biscuits. You can replace it with whole wheat flour for a heartier texture, but the biscuits will be denser.
Ginger, Cinnamon, Cloves, Nutmeg: These spices create that signature gingerbread flavor. If you’re missing a spice, you could use a store-bought pumpkin spice mix as a substitute.
Molasses: This gives the biscuits a deep flavor and chewy texture. For lighter biscuits, you can swap it with dark corn syrup or honey, but the color and taste will change slightly.
Brown Sugar: You can replace it with white sugar but be aware that the biscuits won’t be as rich. Dark brown sugar will enhance the molasses flavor if you have it on hand.
How Do I Get the Dough to the Right Consistency?
Getting the dough right is crucial for making great biscuits. Here are some tips to help you:
- Start with room-temperature butter for a smooth blend with sugar.
- Mix the wet and dry ingredients until just combined. Overmixing can make the biscuits tough.
- Don’t skip the chilling step! This firms up the dough making it easier to roll out and shape.
When rolling out the dough, keep it lightly floured, and try to maintain an even thickness for even baking!
How Can I Achieve Perfectly Decorated Biscuits?
Decorating can be fun! Here’s how to make your icing and achieve neat designs:
- Ensure your royal icing is the right consistency: thick enough to hold its shape but thin enough to squeeze from a piping bag. You can adjust by adding a little water or powdered sugar.
- Use gel food coloring for vibrant colors that won’t water down the icing.
- Pipe outlines first and let them dry for about 15 minutes before filling in with a thinner icing.
Let your creations dry completely to avoid smudging before stacking or serving them!
Gingerbread Biscuits Recipe
Ingredients
For The Biscuits:
- 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
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 115g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar, packed
- 1 large egg
- 125g (1/2 cup) molasses
- 1 tsp vanilla extract
For The Royal Icing:
- 1 cup powdered sugar
- 1 egg white (or 2 tbsp meringue powder + 2 tbsp water)
- 1/2 tsp lemon juice or vanilla extract
Time Estimate
You’ll need about 20 minutes for prep, 8-12 minutes for baking, and then at least 2 hours to chill the dough. Don’t forget to let the icing dry completely before serving—about 30 minutes should do the trick. So, altogether, plan for a cozy baking session around 3 hours!
Instructions
1. Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This will be your spice mix that makes the biscuits so delicious. Set this bowl aside as we move on to the wet ingredients.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and brown sugar together with a mixer until the mixture is light and fluffy. This step is essential as it adds air and helps create soft biscuits.
3. Combine the Wet Ingredients
Next, add the egg, molasses, and vanilla extract to the butter-sugar mixture. Beat everything together until it’s well combined and smooth. The molasses is what gives your gingerbread its rich color and flavor!
4. Mix the Dough
Gradually add the dry ingredients from the first bowl into the wet ingredients. Mix everything until a slightly sticky dough forms. Don’t overmix; you want just enough to combine the ingredients!
5. Chill the Dough
Divide the dough into two equal pieces and wrap each one in plastic wrap. Pop them in the fridge for at least 2 hours, or overnight if you have the time. Chilling helps the biscuits hold their shape when baking.
6. Preheat and Prepare Your Oven
When you’re ready to bake, preheat your oven to 180°C (350°F) and line your baking trays with parchment paper to prevent sticking.
7. Roll Out the Dough
On a lightly floured surface, roll out one piece of the dough to about 1/4 inch (6 mm) thickness. Use cookie cutters to cut out your gingerbread shapes. Place them on the lined trays, keeping some space (about 2 cm apart) in between each one.
8. Bake the Biscuits
Bake the biscuits in the preheated oven for about 8-12 minutes. You’ll know they’re done when the edges feel firm, but the center should still be slightly soft. Allow them to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
9. Make the Royal Icing
While your biscuits are cooling, prepare the royal icing. In a clean bowl, beat the egg white (or prepared meringue mixture) with the powdered sugar and lemon juice or vanilla. Keep mixing until stiff peaks form. This icing is what you’ll use for decorating!
10. Decorate Your Biscuits
Once your biscuits are completely cool, it’s time to decorate! Transfer the royal icing into a piping bag (or a zip bag with a small cut in the corner) and let your creativity flow. You can create fun patterns, faces, or even outlines with your icing. Allow the icing to dry completely before serving or storing them, which usually takes about 30 minutes.
Enjoy your gingerbread biscuits with friends and family, or keep them all to yourself—no judgment here! Perfect for festive occasions or just a cozy night in!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the texture will be denser, and you may want to add a little more liquid to the dough if it seems too dry.
How Long Can I Store the Biscuit Dough?
You can store the wrapped dough in the refrigerator for up to one week. If you want to keep it longer, freeze the dough for up to three months. Just make sure to thaw it in the refrigerator before rolling it out!
What Should I Do If My Dough is Too Sticky?
If your dough is too sticky to roll out, sprinkle a little extra flour on your work surface and your rolling pin. You can also chill the dough a bit longer to make it easier to handle.
How Do I Make the Icing Set Faster?
To help your royal icing set quickly, ensure your decorations are not too thick, as thinner icing will dry faster. If possible, place the decorated biscuits in a cool, dry area with good air circulation to speed up the drying process!
