Whether you call them Ginger Snaps or Ginger Biscuits, I promise these are the BEST ginger cookies. Flavorful but not too spicy, and perfectly crispy and a little chewy—it’s up to you! This is the perfect Holiday Cookie—adorable, delicious and great for gifting!
One of the silver linings to being delayed at Heathrow Airport this summer on our way home to LA from Paris was finding these Ginger Biscuits—as we fondly called them in South Africa where I grew up.
It inspired me to revamp our old family recipe for the BEST traditional Ginger Biscuits. (You can visit my old version from 2014 here, but I warn you it’s long and clunky and well, a tad embarrassing!)
- Refrigerate the dough for at least 1 hour or up to 48 (great for making ahead)
- Use a Bench Scraper (my favorite kitchen tool) to help you lift and scoot the dough
- Use 1/4-inch dowels to help you roll out the dough to an even thickness.
- They will expand so a 2 1/4-inch/5.5 cm round cookie/biscuit cutter is perfect, but you could make any shapes you like!
- Brushing with egg wash makes them so shiny and fancy!
- stand mixer with whisk and paddle attachments
- 1/4-inch dowels (optional)
- 2 1/4 inch round cookie cutter
- 2 half sheet pans
- Parchment paper
- ½ cup (113g) unsalted butter cut into chunks
- ¼ cup (90g) golden syrup or corn syrup Recommended: Lyle's Golden Syrup
- 2 ½ cups (300g) all-purpose flour, unbleached or bleached plus more for rolling
- 1 teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon fine sea salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- pinch ground cloves optional
- 1 large egg room temperature
- 1 cup (200g) granulated sugar
- large egg beaten with a pinch of salt and a pinch of sugar
- Line two baking sheets with parchment paper.
- Heat the butter and syrup until the butter is almost completely melted; stir and set aside to cool.
- In a medium bowl, sift the flour, baking soda, salt, cinnamon, ginger and cloves; whisk to combine. Set aside.
- In the bowl of your stand mixer, mix the egg on medium-low speed with the whisk attachment for a few seconds and then slowly drizzle in the sugar. Mix until light in color and fluffy in texture, about 3 minutes. Scrape the bowl.
- Slowly drizzle in the cooled butter mixture (this is easier if you transfer it to a measuring cup with a spout), and mix until well combined. Scrape the bowl and whisk and switch to the paddle attachment.
- Add the flour in 4 additions, mixing in the last streaks of flour by hand. Scrape the bottom to incorporate all the flour.
- Scrape the dough onto plastic wrap (it will be quite sticky) and use a bench scraper or sharp knife to cut in half. Form two discs (use the plastic wrap to help you); wrap and refrigerate until chilled and firm—at least 1 hour or up to 48 hours.
- Preheat the oven to 350°F/180°C.
- Work with one disc at a time, set on the counter for 5 - 10 minutes to soften, if necessary, but should still be chilled. Roll out on a lightly floured counter to 1/4-inch thick (1/2 cm), placing the dowels (if using) on both sides as a guide. Use a bench scraper to lift and move the dough, flouring underneath as necessary so it doesn’t stick.
- Dip the cutter in flour and cut as many circles as possible. Brush off any excess flour. Place at least 1 inch/2.5 cm apart on prepared baking sheets (12 per pan). Brush rounds with egg wash. Combine the scraps, wrap and refrigerate for 30 minutes.
- Bake one sheet at a time in the middle of the oven for 12 - 14 minutes (less for chewy middles, more for crispy throughout) until golden brown and edges are firm but middles are a bit soft to touch (they will harden as they cool). Place baking sheets on cooling racks for 3 minutes and then transfer cookies to a cooling rack to cool completely.
- Meanwhile, remove the second dough disc from the refrigerator and repeat. Combine circles from all the scraps on one baking sheet (make sure it is cool).
- Store in an airtight container for 1 week or freeze in freezer ziplock bag for 3 months.