Soft Chewy Gingerbread Biscuits

Soft Chewy Gingerbread Biscuits


5174 people made this

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


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)

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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