These gingerbread biscuits are sweet, spicy, and perfect for the holidays! With a lovely blend of ginger, cinnamon, and a touch of molasses, they smell amazing while baking!
Making these biscuits is a fun way to get into the festive spirit. I love decorating them with icing—it’s like giving each biscuit a little personality! 🎉
Key Ingredients & Substitutions
All-purpose flour: This is the base of your biscuits. If you’re looking for a gluten-free option, gluten-free all-purpose flour works well in most cases.
Molasses: This adds rich flavor and color. If you don’t have it, use honey or maple syrup, but understand the taste will be different. For a stronger flavor, consider using blackstrap molasses!
Spices: The blend of ginger, cinnamon, cloves, and nutmeg gives gingerbread its warm taste. Feel free to adjust these spices based on your preference! More ginger for spice, or less cinnamon for a milder flavor;
Brown sugar: Dark brown sugar enhances the rich flavor. You can use light brown sugar instead if that’s what you have, but the biscuits will be slightly less rich.
What’s the Best Method for Chilling Dough?
Chilling the dough is essential for the right texture. It helps the biscuits hold their shape during baking. Here’s how to do it effectively:
- Once you’ve mixed the dough, divide it into two discs.
- Wrap each disc tightly in plastic wrap to prevent it from drying out.
- Chill in the fridge for at least 1 hour, but you can leave it up to 24 hours for better flavor.
Chilling is especially important because it makes the dough easier to roll out and cut without becoming sticky.
How Do I Ensure Even Baking and Shaping?
Getting perfectly shaped biscuits requires some attention:
- When rolling out the dough, aim for about 1/4 inch thickness so that they bake evenly.
- Make sure to keep your work surface and rolling pin lightly floured to prevent sticking.
- Leave space between cookie shapes on the baking sheet; 1 inch apart helps them rise without merging.
By following these tips, you’ll have beautifully shaped and evenly baked gingerbread biscuits ready for decorating!
Gingerbread Biscuits
Ingredients You’ll Need:
For the Biscuits:
- 3 1/4 cups (400g) all-purpose flour
- 3/4 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg (optional)
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) packed dark brown sugar
- 1 large egg
- 1/2 cup (160g) molasses
- 1 tsp vanilla extract
For the Icing Decoration:
- 2 cups powdered sugar
- 1-2 tbsp milk or lemon juice (to consistency)
- 1 tsp vanilla extract
- Food coloring (optional)
How Much Time Will You Need?
This yummy recipe takes about 20 minutes to prepare and an additional 8-12 minutes to bake. Plus, you’ll want to chill the dough for at least 1 hour. So, altogether, plan for about 2 hours from start to finish, including chilling and cooling time!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This step blends all the spices uniformly, creating that fragrant gingerbread aroma. Set this bowl aside for later!
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar together until you get a light and fluffy mixture—this should take about 2-3 minutes. It’s the secret to soft and chewy biscuits!
3. Add Wet Ingredients:
Now, gently mix in the egg, molasses, and vanilla extract into the butter mixture. Beat until everything is well combined and creamy; this will make your dough flavorful and delicious.
4. Combine the Mixtures:
Gradually add the flour mixture into the wet ingredients, mixing just until a soft dough comes together. Avoid overmixing to keep your biscuits tender!
5. Chill the Dough:
Divide the dough in half and flatten each half into a disk. Wrap each one tightly in plastic wrap and chill in the refrigerator for at least 1 hour. This helps the dough firm up, making it easier to roll out later!
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This way, your biscuits won’t stick and will come off easily.
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 to keep the rolling pin and surface floured to prevent sticking!
8. Cut Out Biscuit Shapes:
Use your favorite cookie cutters—gingerbread men and houses are traditional! Cut out shape and carefully place them on the prepared baking sheets about 1 inch apart.
9. Bake the Biscuits:
Bake for 8-12 minutes, checking for lightly browned edges. Keep an eye on them, as smaller shapes may need less time. They will firm up as they cool!
10. Cool Down:
Once baked, allow the biscuits to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents them from becoming soggy.
11. Make the Icing:
In a small bowl, whisk together powdered sugar, vanilla extract, and enough milk (or lemon juice) until the mixture is smooth and pipeable. Adjust the consistency to your liking; it should be thick but easy to work with.
12. Decorate Your Biscuits:
Once the biscuits are cool, put your icing in a piping bag or a zip-lock bag with a small cut corner. Get creative and decorate your biscuits with faces, buttons, and colorful designs!
13. Let It Set:
Allow the icing to set before storing your gingerbread biscuits in an airtight container. This will keep them fresh for days and make sure they stay beautiful!
Enjoy your gingerbread biscuits! They’re perfect for sharing and make a lovely treat for any occasion, especially during the holidays! 🎄
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. You may need to add a little extra liquid to help the dough come together. A blend of both flours can also work well for a lighter biscuit!
How Should I Store My Gingerbread Biscuits?
Store your gingerbread biscuits in an airtight container at room temperature for up to 2 weeks. If you’ve decorated them with icing, ensure the icing is fully set first to prevent smudging!
Can I Freeze the Biscuits?
Absolutely! Once the biscuits are completely cooled, you can freeze them in an airtight container or a zip-lock bag for up to 3 months. Just make sure to separate layers with parchment paper. Thaw them at room temperature before serving!
What Can I Use Instead of Molasses?
If you don’t have molasses, you can use honey or maple syrup as a substitute. Keep in mind that molasses provides a distinct flavor, so the taste will vary slightly. For a similar richness, consider using dark corn syrup if available!
