Classic gingerbread spiced biscuits (Printable version)

Delight in spiced biscuits with crisp edges and soft centers, perfect for festive occasions.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 2 teaspoons ground ginger
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground cloves
07 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 1 large egg
11 - 1/3 cup molasses
12 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until evenly combined.
03 - In a large bowl, beat the softened butter and brown sugar with an electric mixer or whisk until light and fluffy.
04 - Add the egg to the creamed butter mixture and beat well, then stir in molasses and vanilla extract until fully combined.
05 - Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
06 - Divide dough in half. On a lightly floured surface, roll each half to approximately 1/4 inch thickness. Cut into desired shapes using cookie cutters.
07 - Place cutouts on prepared sheets with 1 inch spacing between each biscuit.
08 - Bake for 10 to 12 minutes until edges are firm and lightly golden. For softer biscuits, bake 9 to 10 minutes; for crisper, bake slightly longer.
09 - Let biscuits cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Decorate as preferred.

# Expert Suggestions:

01 -
  • The dough is forgiving, it rolls out smoothly and doesnt stick or crack like some finicky cookie recipes do.
  • You can adjust the bake time by just a minute or two and completely change the texture, crisp for dunking or soft for eating warm.
  • The spice blend is bold without being overwhelming, ginger leads but cinnamon and cloves follow close behind.
02 -
  • If you skip softening the butter, the dough wont come together smoothly and youll end up with lumps that never quite disappear.
  • Rolling the dough too thin makes the biscuits brittle, too thick and they stay doughy in the middle even after the edges are done.
  • Molasses brands vary wildly in intensity, if yours is very strong, start with a quarter cup and taste the dough before adding more.
03 -
  • Chill the dough for twenty minutes before rolling if your kitchen is warm, it makes cutting shapes much easier and the biscuits hold their edges better in the oven.
  • Use a thin metal spatula to transfer cut shapes to the baking sheet, it slides under cleanly without distorting the dough.
  • For a deeper flavor, let the dough rest overnight in the fridge before rolling, the spices bloom and the molasses mellows just enough.

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