These Gingerbread Biscuits are a festive treat packed with warm spices like ginger and cinnamon. They’re perfectly crunchy and super fun to decorate!
Baking these brings back childhood memories of making shapes and icing them all fancy. Plus, your kitchen will smell amazing—such a cozy vibe! 🎄
I love enjoying these biscuits with a warm cup of tea. They’re perfect for sharing or nibbling on while watching holiday movies. Enjoy the deliciousness!
Key Ingredients & Substitutions
Flour: All-purpose flour is essential for structure. If you’re gluten-free, consider using a gluten-free flour blend, which can work well in gingerbread recipes.
Spices: Ground ginger, cinnamon, cloves, and nutmeg really give these biscuits their festive flavor. If you’re short on any, you can double up on ginger or use pumpkin pie spice as a substitute.
Butter: Unsalted butter is preferred for better control over the saltiness. You can replace it with coconut oil or vegan butter if you want a dairy-free option.
Golden syrup or molasses: These add sweetness and depth to the biscuits. If you don’t have either, honey or maple syrup can be used in a pinch, but they may alter the flavor slightly.
Icing: For the royal icing, if you want a vegan option, you can use aquafaba (the liquid from canned chickpeas) in place of the egg white.
How Do I Get the Perfect Shape with My Gingerbread Biscuits?
Getting those cute shapes just right can be tricky, but here are some tips:
- Chill your dough: Keeping it cold makes it easier to shape and prevents spreading during baking.
- Roll evenly: Use a rolling pin to flatten the dough to an even thickness. A set of measuring guides on your rolling pin can help.
- Work quickly: If the dough gets too warm from your hands, it may become sticky. If needed, pop it in the fridge for a few minutes before cutting out shapes.
- Flour your surfaces: Make sure your surface and cookie cutters are lightly floured to avoid sticking.
Following these tips will help you cut out beautiful shapes that will hold up during baking! Enjoy decorating your gingerbread biscuits with fun designs.
Gingerbread Biscuits
Ingredients You’ll Need:
For the Biscuits:
- 350g (2 3/4 cups) all-purpose flour
- 1 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 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) golden syrup or molasses
- 1 tsp vanilla extract
For the Icing (Royal Icing):
- 1 large egg white or 1/4 cup meringue powder mixed with water
- 250g (2 cups) powdered sugar, sifted
- A few drops of lemon juice or vanilla extract
- Food coloring (optional)
- Small colored sugar sprinkles or edible beads for decoration (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough, plus 1 hour for chilling time in the fridge. Baking time is around 8-12 minutes. Once cooled, you can decorate your biscuits, which takes an additional 15-20 minutes. Altogether, you’ll be enjoying these festive treats in about 2 hours!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. This will ensure everything is well mixed and avoids any lumps. Set the bowl aside.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer (or your trusty wooden spoon) to beat the softened butter and brown sugar together. Continue until the mixture is light and fluffy. This will take about 3-4 minutes.
3. Combine Wet Ingredients:
Add the egg, golden syrup (or molasses), and vanilla extract to the butter-sugar mixture. Mix well until it’s all combined smoothly.
4. Mix the Dry and Wet Ingredients:
Gradually add your dry ingredients to the wet mixture. Mix gently until the dough comes together. Be careful not to overmix; you want a nice dough that holds together.
5. Chill the Dough:
Divide the dough in half, flatten each half into discs, and wrap them in plastic wrap. Place them in the fridge for at least 1 hour (or overnight if you prefer to bake later).
6. Preheat and Prepare:
Preheat your oven to 180°C (350°F) and line your baking trays with parchment paper. This will make it easier to remove the biscuits after baking.
7. Roll Out the Dough and Cut Shapes:
On a lightly floured surface, roll out one portion of the chilled dough to about 5mm (1/4 inch) in thickness. Use cookie cutters to cut out shapes, like gingerbread men or houses. Place them on the prepared baking trays.
8. Bake Your Biscuits:
Bake in the preheated oven for about 8-12 minutes or until the edges are firm and the biscuits are golden brown. Be careful not to overbake, as you want them to remain slightly soft inside!
9. Cool the Biscuits:
Once baked, let the biscuits cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
10. Prepare the Royal Icing:
While the biscuits are cooling, whip up the royal icing. Beat the egg white (or reconstituted meringue powder mixture) with powdered sugar and a splash of lemon juice until you achieve thick, glossy icing with stiff peaks. If it’s too thick, just add a few drops of water until you reach a good piping consistency.
11. Decorate Your Biscuits:
Transfer the icing into piping bags or small plastic bags with a corner snipped off. Get creative and decorate your cooled gingerbread biscuits however you like! Add edible beads, sprinkles, or draw little faces on gingerbread men.
Let the icing harden before serving or storing. Enjoy your beautifully decorated, festive Gingerbread Biscuits!
Can I Use Different Sweeteners Instead of Brown Sugar?
Absolutely! You can substitute brown sugar with granulated sugar, but it will change the flavor slightly. To retain the moisture and richness typical of gingerbread, you can also try using coconut sugar or a mixture of regular and brown sugar.
How Do I Store Leftover Gingerbread Biscuits?
Store the cooled biscuits in an airtight container at room temperature for up to a week. For longer storage, place them in the freezer; just make sure to wrap them tightly in plastic wrap and then foil to prevent freezer burn. They can last up to 3 months frozen!
Can I Make the Dough Ahead of Time?
Definitely! You can prepare the dough in advance, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days before you bake. You can also freeze the dough for up to 3 months; just make sure to let it thaw in the fridge overnight before rolling it out.
Why Is My Gingerbread Dough Sticky?
If your dough is too sticky, it could be due to humid weather or not enough flour used. You can add a little extra flour, one tablespoon at a time, while mixing until it reaches a manageable consistency. Also, keep your hands floured while rolling and cutting shapes to avoid stickiness.