Gingerbread Cookies and Biscuits

Name: Soft Gingerbread Cookies and Biscuits
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 servings
Cuisine: American
Ingredients: 10 cups self-rising flour; 3 cups granulated sugar; 1 cup milk; 2 large eggs; 2 tbsp ground ginger; 1 tsp ground cinnamon; 1 cup vegetable oil; Cooking spray, for baking sheet

These soft gingerbread cookies and biscuits come together quickly with self-rising flour and warm spices, requiring no mixer—just hands and simple ingredients. The dough stays tender and is ideal for holiday baking.

🌍American 🏷️Gingerbread 🏷️Cookies 🏷️Biscuits 🏷️Holiday baking Christmas

🏷️

🏷️Southern

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mamawgailcooksonTikTok

Total

40 min

Servings

3

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by mamawgailcooks

-0:00

mamawgailcooksonTikTok

Ingredients

10 cups self-rising flour
3 cups granulated sugar
1 cup milk
2 large eggs
2 tbsp ground ginger
1 tsp ground cinnamon
1 cup vegetable oil
Cooking spray, for baking sheet

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Instructions

1
In a very large mixing bowl, add the self-rising flour and make a well in the center.
2
Pour the granulated sugar, milk, eggs, ground ginger, ground cinnamon, and vegetable oil into the well.
3
Using your hand, begin mixing the wet ingredients in the center of the well.
4
Gradually start incorporating the flour from the sides of the bowl into the wet mixture.
5
Continue mixing and kneading by hand until a soft, cohesive dough forms. It should not be overly sticky.
6
To make gingerbread biscuits, spray a baking sheet with cooking spray. Pinch off a piece of dough, roll it into a ball, and flatten it into a disc. Place on the prepared baking sheet.
7
To make gingerbread cookies, lightly flour a work surface or silicone mat. Take a portion of the dough and roll it out to your desired thickness.
8
Use cookie cutters to cut out shapes and place them on a prepared baking sheet.
9
Bake at 350°F (175°C) for 10-15 minutes, or until golden brown and cooked through.
10
Let cool slightly before serving.

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Tips & Notes

Pro tips

Mix the dough by hand to avoid overworking the flour and keep the cookies tender.
Use cooking spray on the baking sheet to prevent sticking without adding extra flour.
Don't overbake—pull them from the oven when edges are set but centers are still slightly soft for maximum softness.
Let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to prevent breakage.

Substitutions

All-purpose flour + 1 tbsp baking powder + ½ tsp salt → self-rising flour (if unavailable)
Vegetable oil → melted butter (adds richer flavor, texture will be slightly less tender)

Storage & make-ahead

Store cooled cookies in an airtight container at room temperature for up to 5 days; refresh stale cookies briefly in a 300°F oven.

Common Questions

Can I make this dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before shaping and baking.

Why does this recipe use self-rising flour?

Self-rising flour contains leavening agents built in, which helps the cookies and biscuits rise and stay soft without needing separate baking powder or baking soda.

How do I know when the cookies are done baking?

Bake until the edges are set but the centers still feel slightly soft to the touch; they'll continue cooking as they cool.

Can I double this recipe?

Yes, this recipe doubles easily—just multiply all ingredients by two and mix as directed.

What's the difference between these cookies and biscuits?

This dough can be shaped into either cookies or biscuits depending on size and shaping; larger, thicker pieces become biscuits, while smaller portions are cookies.