Recipe

Easy Christmas Biscuits

Buttery, lightly spiced holiday biscuits with crisp edges, tender centers, and simple icing options. Easy dough, quick bake, and great for decorating.

By Matt Campbell

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4.8

A plate of iced Christmas biscuits in star and tree shapes with simple white glaze and colorful sprinkles on a cozy holiday table setting

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Christmas baking should feel like a warm playlist and a slightly flour-dusted sweater, not a full-blown project plan. These easy Christmas biscuits are my go-to when I want something classic, buttery, and festive without spending the whole day babysitting dough.

The vibe here is simple: a friendly, roll-out biscuit dough that holds its shape, bakes up with crisp edges and tender centers, and tastes great even before the icing shows up. Add a little vanilla, a hint of warm spice, and you have a batch that disappears fast.

Measured flour, sugar, butter, eggs, vanilla, and small bowls of cinnamon and nutmeg on a bright kitchen counter ready for Christmas biscuit dough

Why It Works

Easy dough that behaves: Chill once, roll out, cut, bake. If it gets sticky, dust with flour. If it is crumbly, add milk a teaspoon at a time.
Flavor that reads holiday: Vanilla plus a light cinnamon and nutmeg whisper so they taste festive even plain.
Great texture: Crisp edges for that satisfying bite, with a soft middle that stays tender for days when you do not overbake and you store them airtight.
Decorates like a dream: Flat tops and clean shapes make icing and sprinkles look intentional even if you are winging it.
Make-ahead friendly: You can refrigerate the dough or freeze cut-outs, which is basically the holiday cheat code.

Pairs Well With

Storage Tips

How to Store Christmas Biscuits

Room temperature: Store cooled biscuits in an airtight container for up to 5 to 7 days. Glazed or heavily iced biscuits can soften a bit faster, especially in humid kitchens. If they are iced, let the icing set fully first, then layer with parchment paper.

Refrigerator: Not necessary, but you can refrigerate iced biscuits if your kitchen runs warm. Bring to room temp before serving for best texture.

Freeze baked biscuits: Freeze un-iced biscuits in a freezer bag or airtight container for up to 3 months. Thaw at room temp, then ice.

Freeze the dough (my favorite option): Cut shapes, freeze on a sheet pan until solid, then bag them. Bake from frozen, adding 1 to 3 minutes and starting to check at the 1 minute mark.

Common Questions

Are these biscuits the same as American biscuits (like buttermilk biscuits)?

Not quite. In the UK and Australia, “biscuits” are what many of us call cookies. This recipe is a classic cut-out Christmas cookie style biscuit, perfect for icing and decorating.

Why did my biscuits spread?

Usually it is one of three things: butter got too warm, dough was overworked, or the baking sheet was hot. Chill the dough as directed, reroll gently, and bake on a cool sheet.

Can I make these without a mixer?

Yes. Use a sturdy bowl and a wooden spoon. The key is creaming the butter and sugar until smooth, then mixing just until the dough comes together.

Do I have to use spices?

Nope. You can skip cinnamon and nutmeg for a pure vanilla biscuit, or add orange zest for a brighter holiday vibe.

How thick should I roll the dough?

Roll to about 1/4 inch for a biscuit that is crisp on the edges and tender in the middle. If you like a snappier cookie, go slightly thinner.

What icing works best?

For easy and pretty, go with the simple vanilla glaze in the instructions. If you want sharp lines for detailed designs, use royal icing instead.

Hands decorating baked Christmas biscuit shapes with white glaze and festive sprinkles on a parchment lined baking sheet

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl and hand mixer or stand mixer (optional but helpful)
Measuring cups and spoons
Rubber spatula
Rolling pin
Cookie cutters
Baking sheets
Parchment paper
Wire rack for cooling
Small whisk and bowl for icing

I used to think holiday baking meant complicated. Then I started cooking more in real kitchens and realized the best stuff is usually the simplest thing done well. These Christmas biscuits are my reset button: one bowl, one chill, a little flour chaos on the counter, and suddenly the kitchen smells like vanilla and warm spice. They are also very forgiving, which is perfect because I am absolutely the kind of person who starts decorating and immediately decides every biscuit needs “just one more sprinkle.”