Looking for the ultimate festive bake that fills your kitchen with that classic Christmas aroma of warm spice and buttery sweetness? These Easy Christmas Gingerbread Biscuits are everything you love about the holidays – crisp, golden, and full of cosy flavour.

Perfect for decorating, gifting, or enjoying straight from the oven, this simple recipe gives you beautifully spiced biscuits with just the right amount of snap.

Whether you’re baking with kids, preparing edible gifts, or adding a homemade touch to your festive dessert spread, these gingerbread biscuits are a Christmas must-bake.

Love baking and want to learn the secrets to perfect Christmas biscuits? Join one of our Baking or Festive Cooking Classes in London at The Avenue Cookery School — where we teach, taste, and have plenty of fun along the way!

Why You’ll Love These Gingerbread Biscuits

Full of festive flavour – spiced with ginger, cinnamon, cloves, and nutmeg for that warm Christmas taste.
Perfect texture – crisp edges with a tender bite.
Easy to decorate – pair with simple royal icing for a professional finish.
Make ahead friendly – the dough can be chilled or frozen for later baking.

Ingredients:
For the biscuits
155g salted butter
175g brown sugar
1 egg
350g plain flour
½ tsp salt
½ tsp bicarbonate of soda
3 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
For the royal icing:
400g icing sugar, sieved
15g egg white
4 tbsp water

Method

For the biscuits; in a large bowl, cream together the butter and sugar until light and fluffy.

Add the egg and mix until combined.

Stir in the dry ingredients  – flour, salt, bicarbonate of soda, and all the spices – until a smooth dough forms.

Chill the dough for at least 30 minutes.

Remove from the fridge and divide the dough into three portions and, in between 2 sheets of baking paper, roll each one to about ¼ inch thickness.

Chill again to help it firm up and hold its shape when baking.

Preheat your oven to 160C and line your baking trays with parchment.

Cut out shapes using your favourite festive cutters – stars, trees, or gingerbread men all work beautifully.

Place on lined baking trays and bake for 10–12 mins, or until golden around the edges.

Cool completely on a wire rack before decorating.

For the Royal Icing; In a bowl, whisk together the icing sugar, egg white, and water until smooth and glossy. Adjust the consistency as needed — add a little more icing sugar for a thicker icing (ideal for piping details), or a few drops of water for a thinner icing (better for flooding larger areas)

Decorate your cooled biscuits with icing, sprinkles, or edible glitter for extra Christmas sparkle!

Tips & Variations

Make ahead: The dough can be made up to 2 days in advance and kept chilled.
No piping bag? Use a small ziplock bag with the corner snipped off.
Flavour twist: Add a touch of orange zest to the dough or icing for a citrusy note.
Crispy or soft: For crisp biscuits, bake a little longer; for softer ones, reduce the time slightly.

How to Serve & Store

Serve with a hot chocolate, mulled wine, or your afternoon tea.
Perfect for Christmas parties, gifting, or decorating with kids.
Store in an airtight container for up to 1 week.
You can also freeze the dough for up to 3 months – thaw overnight in the fridge before rolling.

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