Gingerbread Biscuits Spiced Crisp (Printable version)

Classic spiced gingerbread with crisp edges and soft centers, ideal for holiday gatherings.

# What you need:

→ 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:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in a medium bowl until evenly blended.
03 - In a large bowl, beat the softened butter and brown sugar until light and fluffy using an electric mixer or whisk.
04 - Add the egg to the creamed mixture and beat until combined, then stir in the molasses and vanilla extract.
05 - Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
06 - Divide dough in half and roll each portion on a lightly floured surface to approximately 1/4 inch thickness.
07 - Use cookie cutters to cut out shapes and place them on the prepared baking sheets spaced 1 inch apart.
08 - Bake in the preheated oven for 10 to 12 minutes until edges are firm and lightly golden.
09 - Cool the baked biscuits on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating as desired.

# Expert Advice:

01 -
  • The dough is forgiving and easy to work with, even if you've never rolled out cookies before.
  • You can adjust the baking time to get exactly the texture you want, from chewy to crisp.
  • The spice blend fills your kitchen with a scent that feels like the holidays arrived early.
  • They hold their shape beautifully, so your cutouts actually look like what you intended.
02 -
  • Don't overbake them, even one extra minute can turn them from tender to tough, I set a timer and check early.
  • Make sure your butter is truly softened, not melted, or the dough will spread too much in the oven.
  • If the dough feels sticky after mixing, chill it for 15 minutes before rolling, it makes cutting shapes so much easier.
03 -
  • Chill your dough if your kitchen is warm, it prevents the butter from melting before the biscuits even hit the oven.
  • Use a thin metal spatula to transfer cut shapes to the baking sheet, it keeps the edges clean and sharp.
  • Rotate your baking sheets halfway through if your oven has hot spots, I learned this after one side always came out darker.

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