These Gingerbread Biscuits are the perfect blend of warm spices and sweetness! With a hint of ginger and nice, crunchy edges, they’re simply delightful for holiday snacking.
Baking these biscuits fills your kitchen with a warm, cozy smell that makes you feel right at home. I love to share them with friends and have fun decorating with icing! 🎉
Ingredients & Substitutions
All-purpose flour: This is the base for the biscuits. For a gluten-free option, use a 1-to-1 gluten-free flour blend. I’ve had great success with it, but the texture can differ slightly.
Dark brown sugar: This adds depth to the flavor. You can use light brown sugar if that’s what you have, but I love the richer taste of dark brown. It complements the spices perfectly.
Molasses: This is essential for flavor and color. If you’re out, you could use honey or maple syrup in a pinch, but the taste will change a bit. I recommend sticking with molasses for that classic gingerbread flavor!
Spices: Ground ginger, cinnamon, cloves, and nutmeg create the signature taste. Don’t hesitate to adjust the spices to your liking, or leave out cloves if you’re not a fan. Try adding a pinch of black pepper for extra warmth!
How Do I Get the Perfect Gingerbread Biscuit Texture?
Achieving a great texture is key for gingerbread biscuits. Here are some essential tips:
- Chill the dough: Refrigerating it lets the flavors meld and firms up the butter, making biscuits less likely to spread.
- Roll to uniform thickness: Aim for about 1/4 inch. This helps them bake evenly.
- Watch the baking time: Keep an eye on them; they can go from perfect to overcooked quickly. The edges should just be set and a bit darker.
Following these steps will ensure your biscuits are perfectly crunchy on the edges with a nice chewy center. Happy baking!
Gingerbread Biscuits Recipe
Ingredients You’ll Need:
For the Biscuits:
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar, packed
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
For the Icing:
- 1 cup powdered sugar
- 1-2 tbsp milk (or water)
- 1/2 tsp vanilla extract
Optional Decorations:
- Colored sprinkles or edible beads
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time and at least 2 hours to chill the dough. After baking, allow about 20 minutes for cooling and decorating. Total time: around 2 and a half hours. Perfect for a cozy afternoon at home!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This ensures your spices mix evenly throughout the dough. Set this bowl aside for later!
2. Cream the Butter and Sugar:
In a separate bowl, cream the softened butter and dark brown sugar together using a hand mixer or a wooden spoon. Beat this mixture until it’s light and fluffy—this usually takes about 3-4 minutes.
3. Mix in the Wet Ingredients:
Add the egg, molasses, and vanilla extract into the butter mixture. Beat everything together until well combined and smooth. Smell that delicious aroma coming from the molasses!
4. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing well after each addition. Keep mixing until a lovely smooth dough forms. It might be sticky at first but it will come together nicely!
5. Chill the Dough:
Divide the dough into two portions and flatten each into disks. Wrap them tightly in plastic wrap and refrigerate for at least 2 hours (or overnight) to really firm up. Chilling is important for the perfect biscuit texture!
6. Preheat and Prepare to Bake:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup.
7. Roll Out the Dough:
Take one chilled disk of dough and roll it out on a lightly floured surface to about 1/4 inch thickness. Use plenty of flour to avoid sticking!
8. Cut Out Shapes:
Use gingerbread cookie cutters to cut out fun shapes like gingerbread men, trees, and houses. Place them on the prepared baking sheets about 1 inch apart.
9. Bake the Biscuits:
Pop the sheets into your preheated oven and bake for 8-10 minutes. The edges should look set and be just slightly browned. Don’t overbake them!
10. Cool the Biscuits:
Once baked, let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them maintain their crispiness!
11. Make the Icing:
For the icing, mix the powdered sugar, vanilla, and enough milk or water to get a thick but pipeable consistency. It should be smooth and easily spreadable.
12. Decorate Your Biscuits:
Once cooled, get creative and decorate the biscuits with the icing! You can use a piping bag or cut a small corner off a plastic bag. Feel free to sprinkle on the colored decorations for extra festivity!
13. Let the Icing Set:
Allow the icing to fully set before serving or storing the biscuits in an airtight container. They’ll make great treats for friends or festive family gatherings!
Enjoy your delicious, homemade Gingerbread Biscuits! They are sure to bring warmth and joy to your holiday season.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give your gingerbread biscuits a nuttier flavor and denser texture. However, they might be a bit drier, so you may want to add a tablespoon or two of additional liquid to compensate.
How Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Just make sure to thaw it completely in the fridge before rolling it out for baking.
What If My Icing Is Too Runny?
If your icing is too runny, simply add a bit more powdered sugar until you reach your desired thickness. It needs to be thick enough to hold its shape when piped onto the biscuits. If it’s too thick, you can add a drop of milk or water to loosen it up.
How Should I Store the Gingerbread Biscuits?
Store your cooled gingerbread biscuits in an airtight container at room temperature for up to a week. If you’ve decorated them with icing, it’ll harden as it sets, which helps prevent smudging!
