Looking for a fuss-free gingerbread recipe that delivers every time? This classic festive favourite has been simplified so you can bake spiced gingerbread biscuits with ease. Follow the clear steps below and you’ll have perfectly flavoured biscuits to decorate and enjoy.
Why you’ll love this recipe
Gingerbread biscuits are one of those timeless bakes that feel comforting and festive. They’re ideal for cutting out shapes, decorating as edible tree decorations, or baking simply to enjoy with a hot drink. The spices warm the palate, and a sweet decoration — royal icing or white chocolate — balances the ginger’s heat beautifully.
Are these gingerbread biscuits thin and crispy, or soft and chewy?
This recipe works for both textures. Roll the dough thinner and bake a little less for crisp biscuits; roll it thicker and bake a touch longer for soft, chewier results. The instructions below include exact thicknesses and timings so you can choose the finish you prefer — it’s simple and well-suited to beginner bakers.
Ingredients
Below are the main ingredients and notes to help you choose suitable substitutes if needed.
- Sugar – Dark muscovado adds depth and chewiness. If you must substitute, use brown sugar rather than white for a closer flavour.
- Golden syrup – A distinctive UK ingredient. Light corn syrup can be used in the US, though the flavour will be slightly different.
- Butter – Unsalted butter is recommended so you can control the salt. Salted butter will alter the taste.
- Ginger – Ground ginger is best here to keep the spice balanced.
- Cinnamon – Ground cinnamon complements the ginger and adds a warming note.
- Flour – Use plain/all-purpose flour. Do not use self-raising flour, as these biscuits shouldn’t rise much.
- Bicarbonate of soda – Adds a small lift for texture.
- Egg – A large egg binds the dough; avoid using very small or very large eggs.
- Decoration – Royal icing or melted white chocolate both work well to decorate the biscuits.
Emma’s top tips
These practical tips will help you achieve the best result:
- Read the full recipe before you start to avoid surprises.
- Weigh and prepare all ingredients in advance — it speeds the process and reduces errors.
- Dark muscovado sugar contributes key flavour; avoid swapping it if possible.
- For crunchy biscuits, roll to 3mm and bake 6–8 minutes for 9cm shapes.
- For soft biscuits, roll to 6mm and bake 7–9 minutes for 9cm shapes.
- Allow enough time for decorating — neat piping takes patience.
- Make smaller biscuits to use as decorations on other bakes, like cheesecakes or rocky road.
Timings
Plan your time with these estimates:
- Dough preparation: 10–15 minutes.
- Chill time: 1 hour.
- Cutting shapes: ~10 minutes.
- Baking: 6–9 minutes per batch, depending on thickness.
- Cooling: allow biscuits to cool completely before decorating.
- Decorating: 5–40 minutes depending on complexity.
More Christmas biscuit recipe ideas
Use gingerbread shapes to top cupcakes or pair them with a seasonal drink. If ginger is too strong for some, try chocolate gingerbread variations or other festive favourites such as linzer cookies, pinwheel cookies, or a cookie tree for a showstopper dessert.
Gingerbread Biscuits – Step by Step Picture Recipe
(For a printer-friendly version, see the recipe card below)
This recipe includes both UK metric and US cup measurements.
Note: Observe the chilling times for best results.
Ingredients
Makes approximately 30–40 thin/crunchy biscuits or 15–20 soft biscuits.
- 180g (3/4 cup + 2 tbsp) dark muscovado sugar
- 90g (1/4 cup) golden syrup*
- 100g (1/2 cup) unsalted butter
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- 360g (2 + 3/4 cups) plain / all-purpose flour#
- 1 tsp bicarbonate of soda
- 1 egg
*Use light corn syrup in the US
#All-purpose flour in the US
Essential equipment
- Small saucepan
- Wooden spoon
- Large mixing bowl
- Small pot or glass
- Rolling pin
- Christmas cutters (approx. 9cm)
- Baking tray
- Cooling rack
Instructions
1. In a small saucepan, combine the muscovado sugar, golden syrup and butter. Melt over low–medium heat, stirring until smooth. Remove from the heat and set aside.
2. In a large bowl, mix the ground ginger, cinnamon and plain flour together.
3. Dissolve the bicarbonate of soda in 1 tsp of water in a small pot or glass.
4. Make a well in the dry ingredients and pour in the melted sugar/butter mixture, the bicarbonate solution and the egg. Beat until a sticky, slightly rough dough forms.
5. Cover the dough and chill in the fridge for 1 hour until firm enough to roll. About 45 minutes into chilling, preheat the oven to 180ºC / fan 170ºC / 356ºF.
6. Roll out half the chilled dough on a lightly floured surface. For thin/crisp biscuits roll to 3mm; for soft, thicker biscuits roll to 6mm. Cut shapes with 9cm cutters.
7. Place shapes on a lined baking tray — they don’t spread much so close spacing is fine. Bake thin biscuits for 6–8 minutes and thicker biscuits for 7–9 minutes; they should darken slightly and firm up as they cool.
8. After 1–2 minutes on the tray, transfer the biscuits to a wire rack to cool completely. Repeat with remaining dough.
9. Decorate with royal icing or melted white chocolate and allow decorations to set at room temperature before storing.
How to store gingerbread biscuits
Store gingerbread biscuits in a metal tin at room temperature and eat within 5–7 days. Plastic containers can trap moisture and change the biscuit texture, so a metal tin is preferred.
FAQs
Gingerbread is a broad category that includes baked goods made with ginger. Gingerbread biscuits are one example, so while not identical, gingerbread can refer to biscuits.
Soft biscuits can result from rolling the dough too thick, underbaking, or improper storage. Leaving them uncovered or in humid conditions can also soften them.
Properly stored in a metal tin at room temperature, they usually last up to one week.
Easy Gingerbread Biscuits Recipe (Printable)
Easy Gingerbread Biscuits Recipe
40
20 minutes
8 minutes
1 hour
1 hour 28 minutes
Simple to follow, this recipe yields perfectly spiced crunchy or soft gingerbread biscuits — ideal for festive baking and decorating.
Ingredients
- 180g (3/4 Cup + 2 tbsp) Dark Muscovado Sugar
- 90g (1/4 Cup) Golden Syrup *
- 100g (1/2 Cup) Unsalted Butter
- 3 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 360g (2 + 3/4 Cup) Plain Flour #
- 1 tsp Bicarbonate of Soda
- 1 Egg
Essential Equipment
- Small Saucepan
- Wooden Spoon
- Large Mixing Bowl
- Small Pot/Glass
- Rolling Pin
- Christmas Cutters (approximately 9cm)
- Baking Tray
- Cooling Rack
Instructions
- In a small saucepan, melt the sugar, golden syrup and butter over low/medium heat. Set aside.
- Mix the ginger, cinnamon and flour in a large bowl.
- Dissolve the bicarbonate of soda in 1 tsp of water.
- Make a well in the flour and add the melted mixture, bicarbonate solution and egg. Beat to form a sticky dough.
- Cover and chill for 1 hour. Preheat oven to 180ºC / fan 170ºC / 356ºF about 45 minutes into chilling.
- Roll half the dough on a floured surface: 3mm for crisp biscuits, 6mm for soft biscuits. Cut with 9cm cutters.
- Place on a lined tray and bake 6–8 minutes for thin biscuits or 7–9 minutes for thicker biscuits.
- Leave on the tray 1–2 minutes, then transfer to a wire rack to cool completely.
- Decorate with royal icing or melted white chocolate and allow to set. Store in a metal tin at room temperature and consume within 5–7 days.
Notes
*Light corn syrup in the US
#All purpose flour in the US
This recipe yields approx. 30–40 thin/crunchy biscuits or 15–20 soft biscuits.
Storage
Store in a metal container at room temperature, and consume within 5–7 days.
Tips
- Read the recipe before starting and prepare ingredients in advance.
- Don’t substitute dark muscovado if you want the original flavour.
- Adjust rolling thickness and baking time to get the desired texture.
- Allow plenty of time if you plan detailed decoration.
If you like this recipe…
…you might also like:
- Sticky orange cake
- Christmas hot chocolate
- Easy no bake chocolate orange cheesecake
Have you made this recipe?
If you’ve tried these gingerbread biscuits I’d love to see your results. Share photos, comments or questions on social media or by email.