Old-Fashioned Ginger Biscuits

3.50 from 2 votes

Old-Fashioned Ginger Biscuits baked with molasses and earthy christmassy spices, the best cookies for the festive season. Call them ginger nut cookies or ginger snap cookies, you know you are in for a treat.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 121kcal

Author: Daniela Apostol

Ingredients

¼ cup unsalted butter, soften (50 g)
½ cup granulated sugar (+2 tablespoon to roll the dough balls in)
1 cup plain flour (125 g)
2 teaspoon ground ginger
1 egg
2 tablespoon molasses (it can be replaced with golden syrup)
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon bicarbonate of soda

Metric - US Customary

Instructions

In a large bowl, beat together the soften butter with the sugar until you get a smooth paste.
Add the egg and beat again well so that the egg can be fully incorporated.
Add the spices, molasses, mix again, then add the flour and bicarbonate of soda and mix to get a soft sticky dough.
Take about one tablespoon of dough, roll it into a ball, then dip it into the sugar to coat.
Arrange on a baking tray lined with non-stick paper, leaving at least one inch between each dough ball; depending on the size of your baking tray, you should not have more than 6 balls baking at a time.
Bake in the preheated oven at 180 degrees Celsius (360 Fahreneheit) for 12-15 minutes or until the cookies are spread nicely and the edges are slightly crispy.
At this stage, the cookies are still soft, but leave them to cool down on the baking paper for at least 5 minutes before transferring them to a cooling rack. If the cookies are too soft, they will take the shape of the cooling rack.
Repeat with the remaining dough.

Nutrition