Best 8 Crispy Ginger Biscuits Recipes

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Crispy ginger biscuits, also known as ginger snaps or gingersnaps, are a delightful treat that combines the warmth of ginger with a satisfying crunch. These cookies have a long history, with their origins traced back to medieval Europe, where they were enjoyed during festive occasions. Today, crispy ginger biscuits remain a popular choice for bakers of all skill levels, as they are relatively easy to make and can be customized with various spices and flavors. Whether you are looking for a classic recipe that evokes nostalgia or a more modern take on this timeless treat, there are countless variations to suit your taste and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

CRISP GINGERBREAD COOKIES



Crisp Gingerbread Cookies image

These crunchy, spiced cookies are just right for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16 large cookies

Number Of Ingredients 12

6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons salt
1 teaspoon finely ground pepper
2 large eggs
1 cup unsulfured molasses

Steps:

  • In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
  • In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
  • Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.

GINGER BISCUITS



Ginger biscuits image

Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime

Provided by Liberty Mendez

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 20

Number Of Ingredients 8

100g salted butter , cubed
75g light brown soft sugar
1 tbsp grated fresh ginger
100g golden syrup
250g self-raising flour
1½ tbsp ground ginger
1 tsp bicarbonate of soda
1 small egg yolk, beaten

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
  • Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
  • Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.

Nutrition Facts : Calories 117 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

CRISPY GINGER COOKIES



Crispy Ginger Cookies image

Crispy Ginger Cookies are a dream holiday cookie. Every bite of crunch, crispy, delectable ginger flavor will having you wanting more.

Provided by Jamie

Categories     Cookies

Time 23m

Number Of Ingredients 9

¾ cup unsalted Challenge Butter
1 cup granulated sugar, plus additional for rolling
1 egg
¼ cup molasses
1 ½ teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 tablespoon ground ginger

Steps:

  • Preheat oven to 350°F. Line baking sheets with parchment paper.
  • In a large bowl with an electric mixer, cream the butter and 1 cup sugar on medium speed for about 2 minutes.
  • Add in the egg and mix until fully incorporated.
  • Add molasses and vanilla and mix until combined. Scrape down the sides of your mixing bowl.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon and ginger.
  • Gradually add the dry ingredients to the butter mixture and mix until just combined.
  • Use a medium cookie scoop (about 1 ½ tablespoons) to create dough balls.
  • Roll each dough ball in granulated sugar and place on prepared cookie sheets at least 2 inches apart.
  • Bake in preheated oven for 11-13 minutes.
  • Allow cookies to cool on pan for 5 minutes before removing to a wire rack to cool completely. Enjoy!

Nutrition Facts : Calories 136 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cookie, Sodium 155 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CRISPY GINGER COOKIES



Crispy Ginger Cookies image

These ginger cookies have just the right blend of spices and a wonderful buttery texture.

Provided by Jennifer Segal, adapted from

Categories     Desserts

Time 30m

Yield 36 cookies

Number Of Ingredients 13

2⅓ cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons ground ginger
½ teaspoon ground allspice
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons baking soda
Scant ¼ teaspoon salt
Pinch freshly ground black pepper
1 cup granulated sugar, divided
½ cup packed light brown sugar
2 sticks (1 cup) unsalted butter, softened but still cool
1 large egg
⅓ cup molasses, such as Grandma's Original

Steps:

  • In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
  • Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar and butter until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl; add the molasses, mix well and scrape down the sides of the bowl again.
  • Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
  • Set rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Place the remaining ½ cupgranulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for 10-14 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container.
  • Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 cookie, Calories 119, Fat 5 g, Carbohydrate 17 g, Protein 1 g, SaturatedFat 3 g, Sugar 11 g, Fiber 0 g, Sodium 75 mg, Cholesterol 19 mg

INCREDIBLY CRISP GINGERSNAPS



Incredibly Crisp Gingersnaps image

In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.

Provided by Food Network

Categories     dessert

Time 55m

Yield about 40 cookies

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup sugar
1 large egg
1/4 cup molasses
1/2 cup sugar in a shallow bowl, for finishing

Steps:

  • Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

CRISPY GINGER BISCUITS



Crispy Ginger Biscuits image

Great for tea parties. Crisp without being crumbly. Uses crystallized rather than fresh or preserved ginger.

Provided by ElaineDale

Categories     Desserts     Cookies     International Cookie Recipes     Australian Cookies

Time 35m

Yield 24

Number Of Ingredients 9

½ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon ground ginger
1 pinch salt
2 cups self-rising flour
1 cup chopped crystallized ginger
2 tablespoons white sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
  • Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
  • Bake in the preheated oven until golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 20.8 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 172.5 mg, Sugar 11.1 g

CRISP GINGER COOKIES



Crisp Ginger Cookies image

These cookies are delicious and an ideal accompaniment to baked apples. Prep time does not reflect the time needed to chill the dough.

Provided by MarieRynr

Categories     Dessert

Time 40m

Yield 48 cookies

Number Of Ingredients 10

7 1/2 ounces unsalted butter, at room temp
1 1/4 cups sugar (10 oz)
1 extra large egg
1/2 cup dark molasses
2 1/2 cups flour (12 1/2 oz)
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons ground ginger
2 tablespoons minced candied ginger
1 1/4 cups toasted pecan halves, coarsely chopped

Steps:

  • In a large bowl, combine the butter and sugar.
  • Using an electric mixer set on medium speed, beat until the mixture is fluffy and light.
  • Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses.
  • To another, smaller bowl, sift together the flour, soda, salt and ground ginger.
  • With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition.
  • Stir in the candied ginger and pecans.
  • Turn the dough out onto a lightly floured work surface.
  • Knead briefly, then divide into 2 equal portions.
  • Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter.
  • Wrap each log separately in plastic wrap and chill about two hours.
  • Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper.
  • On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick.
  • Place the dough rounds 1 inch apart on the prepared baking sheets.
  • Bake until golden, 8 to 10 minutes.
  • Set on a wire rack to cool completely.

Nutrition Facts : Calories 105.8, Fat 5.6, SaturatedFat 2.5, Cholesterol 13.4, Sodium 93.3, Carbohydrate 13.3, Fiber 0.5, Sugar 7.3, Protein 1.1

BROWN SUGAR GINGER CRISPS



Brown Sugar Ginger Crisps image

Categories     Cookies     Ginger     Bake     Christmas     Edible Gift     Gourmet

Yield Makes about 5 dozen cookies

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
1 large egg yolk
1 teaspoon vanilla
1/2 cup finely chopped crystallized ginger (3 oz)
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined.
  • Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes. Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely.

Tips:

  • Use fresh ginger for the best flavor.
  • Grate the ginger finely so that it distributes evenly throughout the biscuits.
  • Chill the dough for at least 30 minutes before baking. This will help the biscuits hold their shape and prevent them from spreading too much.
  • Bake the biscuits in a preheated oven. This will help them rise evenly and prevent them from becoming too dry.
  • Keep an eye on the biscuits while they are baking. They should be golden brown on the edges and just set in the center.
  • Let the biscuits cool completely before serving. This will help them firm up and develop their full flavor.

Conclusion:

Crispy ginger biscuits are a delicious and easy-to-make treat that is perfect for any occasion. They are crispy on the outside, chewy on the inside, and full of ginger flavor. They can be enjoyed on their own, or served with tea, coffee, or ice cream.

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