Homemade Ginger Biscuits: Crisp, Spiced, and Irresistibly Golden

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Introduction

Few treats evoke the warmth and comfort of homemade baking quite like ginger biscuits. With their crisp edges, chewy centers, and aromatic blend of spices, these cookies are a timeless favorite—perfect for dunking in tea, packing into lunchboxes, or gifting in festive tins.

This recipe delivers biscuits with the ideal balance of sweetness and spice, enhanced by the rich depth of molasses (or honey). The sugar coating adds a delightful crunch, making each bite utterly moreish. Best of all, they’re simple to make with pantry staples and require no chilling time, so you can go from mixing bowl to cookie jar in under 30 minutes.

Ingredients

For the Biscuits:

  • 2 ½ cups plain flour
  • ¾ cup softened butter or margarine
  • 1 large egg
  • ¼ cup molasses or honey
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • ¾ teaspoon ground cinnamon
  • 1 tablespoon water

For Coating:

  • 1 cup granulated sugar (for rolling)
  • 2 tablespoons granulated sugar (for sprinkling, optional)

Instructions

Step 1: Preheat and Prep

  1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. Pour 1 cup sugar into a shallow bowl for rolling.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

  • Flour
  • Baking soda
  • Salt
  • Ginger
  • Cinnamon

Step 3: Cream Wet Ingredients

  1. In a large bowl, beat softened butter and molasses/honey until smooth.
  2. Add the egg and water, mixing until combined.

Step 4: Combine and Shape

  1. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
  2. Scoop 1-tablespoon portions of dough, roll into balls, then coat generously in the sugar.
  3. Place on baking sheets, spacing 2 inches apart. Flatten slightly with a glass or fork.

Step 5: Bake

  1. Bake for 10–12 minutes, until the edges are firm and tops crack slightly.
  2. For extra sparkle, sprinkle with remaining sugar as soon as they come out of the oven.
  3. Cool on the tray for 5 minutes, then transfer to a wire rack.

Tips for Perfect Ginger Biscuits

  • Butter Temperature: Softened (not melted) ensures easy rolling without spreading too much.
  • Spice Adjustments: Add a pinch of cloves or nutmeg for extra warmth.
  • Chewy vs. Crisp: Bake for 10 minutes for chewy centers, 12+ minutes for crunchier biscuits.
  • Storage: Keep in an airtight container for up to 2 weeks, or freeze unbaked dough balls for 3 months.

Why These Biscuits Shine

✨ Classic flavor – Ginger and cinnamon create a cozy, spiced aroma.
✨ Easy to customize – Swap molasses for golden syrup or maple syrup.
✨ Kid-friendly – Fun to roll and coat in sugar!
✨ Versatile – Pair with cheese, ice cream, or enjoy solo.

Conclusion

These Homemade Ginger Biscuits are a testament to the magic of simple ingredients. With their crackly sugar crust and warmly spiced interior, they’re guaranteed to become a household staple. Whether you’re baking for a holiday, a lunchbox treat, or just to fill the kitchen with irresistible fragrance, this recipe delivers perfection every time.

Ready to bake? Pop a tray in the oven—your future self (and anyone nearby) will thank you!

Variation idea: Dip half of each cooled biscuit in melted dark chocolate for an elegant twist.

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