Soft Chewy Gingerbread Biscuits

    (5830)
    25 mins

    These gingerbread biscuits are big and they stay soft and chewy. My oldest son's favourite.


    5174 people made this

    Ingredients
    Serves: 24 

    • 2¼ cups (280g) plain flour
    • 2 teaspoons ground ginger
    • 1 teaspoon baking soda
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 165g margarine or butter, softened
    • 1 cup (200g) white sugar
    • 1 egg
    • 1 tablespoon water
    • 1/4 cup (60ml) molasses or golden syrup
    • 2 tablespoons white sugar (for rolling)

    Directions
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C. Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
    2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 5cm apart onto an ungreased baking tray and flatten slightly.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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    Reviews and ratings
    Global ratings:
    (5830)

    Reviews in English (4405)

    by
    2599

    One of the best cookies EVER. Made them for Xmas to bring to school. They sat untouched compared to all the extravagant other cookies, but I forced people to try them. The result: my friend held two cookies in each hand literally SHOVING them in his mouth because they all got eaten in five minutes; there was a mad rush to get them and needless to say I brought none back home. Only problem with the recipe I can see is that the dough is very sticky and hard to form in balls. My suggestion is to drop the dough directly into the sugar and then form the balls as the sugar coats the dough and allows you to roll it. Also, I used a tablespoon of orange juice instead of water to bring out the ginger flavor and it worked extremely well.  -  05 Jan 2003  (Review from Allrecipes US | Canada)

    by
    1770

    These cookies are delicious!! They are also easy to make but you need to let the mix sit for a good 40-50 minutes before rolling into cookie form, otherwise you'll just be playing with a big gooey mess. I wish I knew that before I got my hands in it.  -  20 Dec 2002  (Review from Allrecipes US | Canada)

    by
    1459

    these cookies are very tasty, granted, yes. however, i was terribly annoyed to find that i had big gingerbread balls because of the directive: lightly flatten cookie. you need to really flatten the cookie out to get a result like that in the photo. i would make them again, and will really squash em down.  -  19 Feb 2007  (Review from Allrecipes US | Canada)

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