These ginger biscuits are a warm, spiced delight with a slightly crisp edge and a soft, chewy center. Packed with comforting flavors like cinnamon, nutmeg, and of course, ginger, these classic cookies bring the cozy taste of homemade baking to any table. Whether it’s for teatime, holiday trays, or just a sweet snack, this recipe never fails to please.
Why You’ll Love This Recipe
I love how easy this recipe is to pull together with pantry staples. The dough is forgiving, the spice level is customizable, and the results are consistently delicious. These ginger biscuits offer that perfect nostalgic balance of sweetness and spice, and they’re great for baking in batches. Plus, they fill the house with the most inviting aroma while they’re in the oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
250g soft margarine
2 cups brown sugar
2 eggs
½ cup golden syrup
4 – 4½ cups plain flour
2 heaped teaspoons ginger powder
2 heaped teaspoons cinnamon powder
2 level teaspoons nutmeg (or mixed spice as a variation)
2 level teaspoons baking soda
Directions
I start by creaming the margarine and brown sugar in a bowl until smooth and fluffy.
Then I add in the eggs and golden syrup, mixing until fully combined.
In another bowl, I sift together the flour, ginger powder, cinnamon, nutmeg (or mixed spice), and baking soda.
I slowly add the dry ingredients into the wet mixture, stirring to form a dough. If the dough feels too sticky, I mix in a little extra flour until it’s workable.
Once the dough is ready, I divide it into small portions and roll them into balls.
I place the balls on a greased or parchment-lined baking tray, leaving some space between each.
I bake the cookies in a preheated oven at 200°C (392°F) for 10–12 minutes, just until the edges are golden.
After baking, I let them cool slightly on the tray before transferring to a wire rack.
Servings and timing
This recipe makes about 4 dozen cookies. Prep time: 10 minutes Bake time: 10–12 minutes per batch Total time: Approximately 30–40 minutes depending on oven size and batch quantity
Variations
I sometimes swap out nutmeg for mixed spice to give the cookies a slightly different aromatic blend.
For extra ginger kick, I add an extra teaspoon of ginger powder.
A sprinkle of coarse sugar on top before baking gives them a nice crunch.
I’ve also added a handful of chopped crystallized ginger for texture and more spice.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to a week. They stay soft and flavorful. For longer storage, I freeze the baked biscuits in a sealed freezer bag for up to 3 months. I just let them thaw at room temperature when I’m ready to enjoy them again. These don’t need reheating, but if I want them slightly warm, I pop one in the microwave for 10 seconds.
FAQs
How do I make the biscuits spicier?
I just increase the amount of ginger powder, or even add a bit of ground cloves for a stronger spice profile.
Can I use butter instead of margarine?
Yes, I can substitute butter for margarine in equal amounts. It gives the biscuits a richer flavor, though the texture might be slightly different.
Can I make the dough ahead of time?
Absolutely. I often prepare the dough and refrigerate it for up to 24 hours. I let it soften slightly before shaping and baking.
Do I need to chill the dough before baking?
Not necessarily. I usually bake right after mixing, but if the dough feels too soft, chilling it for 15–30 minutes helps make shaping easier.
Can I use molasses instead of golden syrup?
Yes, I can use molasses for a deeper flavor, but it will make the biscuits slightly darker and more robust in taste.
Conclusion
These ginger biscuits are everything I want in a spiced cookie—easy to make, comforting, and full of flavor. Whether I’m baking them for a crowd or just for my own treat jar, they never disappoint. With a little spice tweak here and there, I can make them truly my own every time.
These ginger biscuits are warm, spiced cookies with a crisp edge and soft, chewy center. Infused with ginger, cinnamon, and nutmeg, they make a perfect nostalgic treat for teatime or holiday gatherings.
Total Time:30–40 minutes
Yield:4 dozen cookies
Ingredients
250g soft margarine
2 cups brown sugar
2 eggs
½ cup golden syrup
4 – 4½ cups plain flour
2 heaped teaspoons ginger powder
2 heaped teaspoons cinnamon powder
2 level teaspoons nutmeg (or mixed spice)
2 level teaspoons baking soda
Instructions
Cream the margarine and brown sugar in a bowl until smooth and fluffy.
Add in the eggs and golden syrup, mixing until fully combined.
In another bowl, sift together the flour, ginger powder, cinnamon, nutmeg (or mixed spice), and baking soda.
Slowly add the dry ingredients into the wet mixture, stirring to form a dough. Add extra flour if the dough is too sticky.
Divide the dough into small portions and roll into balls.
Place the balls on a greased or parchment-lined baking tray, spacing them apart.
Bake in a preheated oven at 200°C (392°F) for 10–12 minutes until edges are golden.
Let the biscuits cool slightly on the tray, then transfer to a wire rack to cool completely.
Notes
Swap nutmeg for mixed spice for a different aroma.
Add an extra teaspoon of ginger for more heat.
Sprinkle coarse sugar on top before baking for crunch.
Add chopped crystallized ginger for texture.
Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.
