A Sweet Tradition of Gingerbread Biscuits

There’s something magical about the aroma of gingerbread biscuits wafting through the kitchen. These spiced delights have been a beloved part of holiday traditions for centuries, bringing warmth, joy, and a touch of nostalgia to gatherings around the world. With their perfect balance of sweetness and spice, gingerbread biscuits are not just a treat—they’re an experience.

Whether you’re crafting elaborate gingerbread houses, decorating whimsical cookie shapes, or simply enjoying a cozy moment with a cup of tea, these biscuits are as versatile as they are delicious.

Keep this recipe on deck during the holidays or for any occasion. Lightly spiced and flavourful they are a treat for tea time or dunking in some hot chocolate.

It took me a while to truly appreciate what ginger and spices can do as an adult, but when it came to gingerbread or ‘gingersnap’ biscuits, my grandmother built the love by offering them to me as a child alongside a cup of tea. There was something about the medley of spices, brown sugar and honey (or molasses), and that oh so slightly bitter taste from the ginger root.

If you want a different take on these, try my Ginger Biscuit Snickerdoodles.

Gingerbread biscuits hold a special place in my heart because my grandmother always had a tin full when my siblings and I would visit.

You'll want to store these in an airtight container and eat them within 3-4 days to preserve their freshness.

Tips to Consider While Making Your Gingerbread Biscuits!

Chill the Dough
Refrigerate your dough for at least 30 minutes before rolling it out. This helps the dough firm up, making it easier to handle and less likely to stick to your rolling pin or work surface.
Roll Evenly
Use rolling pin guides or two wooden dowels of equal thickness on either side of the dough to ensure an even roll. This guarantees evenly baked biscuits with consistent texture.
Use Parchment Paper or a Silicone Mat
Roll out your dough between two sheets of parchment paper or on a silicone baking mat. This prevents sticking and makes transferring the cut shapes to the baking tray easier.
Don’t Overmix the Dough
Mix the dough just until the ingredients are combined. Overmixing can lead to tough biscuits as it activates too much gluten in the flour.
Choose the Right Spices
Use fresh, high-quality spices like ginger, cinnamon, nutmeg, and cloves for the best flavor. Grinding whole spices yourself will make the flavor even more vibrant.
Plan for Cookie Spread
Space your biscuits at least an inch apart on the baking sheet to prevent them from sticking together as they bake.
Monitor Baking Time
Keep a close eye on your biscuits in the oven. They can quickly go from perfectly baked to overdone. Take them out when the edges are firm but the centers are still slightly soft—they’ll firm up as they cool.
Cool Completely Before Decorating
Let your biscuits cool completely before adding icing or decorations. Warm biscuits can cause the icing to melt and ruin your designs.
Customize Texture
For softer biscuits, bake slightly less and store in an airtight container with a slice of bread to retain moisture. For crispier biscuits, bake a little longer and let them cool completely on a wire rack.
Get Creative with Decorations
Use royal icing, colored sugar, sprinkles, or edible glitter to personalize your gingerbread biscuits. Let kids join the fun—it’s a perfect family activity!

Yield: 24

Author: Dontmissmyplate

Gingerbread Man Biscuits

These soft, lightly spiced and flavorful gingerbread man biscuits make the perfect treat for the holiday season.

Prep time: 4 H & 30 MCook time: 10 MinTotal time: 4 H & 40 M

Ingredients

3 cups whole wheat white or all-purpose flour
1/2 cup honey or molasses
1 1/2 teaspoons ginger, ground
1 tablespoon cinnamon, ground
1/2 teaspoon cloves, ground
1/2 teaspoon nutmeg, ground
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup light brown sugar
1 egg
3/4 cup butter, melted
1 teaspoon baking soda
1/2 cup water

Instructions

In a large bowl, whisk the flour, sugar, salt, cinnamon, cloves, ginger, nutmeg, and baking soda. Add the butter, honey, egg, vanilla, almond, and water, and mix until it is evenly incorporated and a soft dough forms.
Dust the dough and a clean surface with a bit of flour to prevent stickiness, and divide the dough into four parts (to make it easier to handle when you roll it out later).
Shape into discs and cover with cling wrap airtight overnight or for at least 4 hours.
Roll out each piece of dough with a rolling pin at least a 1/4 inch on a lightly covered surface.
Using a gingerbread man cutter, shape your cookies and place them on a piece of parchment paper.
Bake at 350F for 8-10 minutes.