Christmas Vanilla & Cinnamon Biscuits

This biscuit recipe is absolutely, without a doubt, the most delicious vanilla biscuit you will ever try, and at the end you can get the kids involved in the decorating. My son absolutely loves making a mess with the icing and is so proud of his creations.

They are super simple to make, even for a novice in the kitchen.

If you want to step up your biscuit game, this recipe can be easily adapted for choc chip cookies, jam drops whatever your heart desires. I have decided to add cinnamon, cloves and mixed spice to this batch for a more Christmasy vibe.

This will make approximately 16 – 20 biscuits depending on how big your cookie cutter is, and how much dough you manage not to eat before baking.

You will need:

A mixing bowl

A whisk or electric mixer

A spatula

Measuring cups


Rolling pin

Baking trays

Baking paper

Cookie cutters


180 g softened butter

1 cup caster sugar

1 Med/Large egg

1 tsp Vanilla extract

2 & 1/2 cups Plain flour

1/2 tsp Baking powder

2 tsp cinnamon

1 tsp mixed spice

1/4 tsp ground cloves

(Be careful not to over do it with the cloves, they are stroooonng and can over power if too much is added.)

Pre heat over to 180 C or 360 F

Mix butter, sugar and vanilla together until light and creamy. Add the egg in and beat together for another minute.

Add baking powder, and spices to the flour and sift into the butter and sugar mix, add in batches, making sure to combine the flour completely before adding the next lot. Use the spatula to scrape the outside of the bowl and bring everything together.

If the dough is still too wet or soft for rolling, add a tablespoon or two of plain flour until it forms a rolling dough.

Alternatively though, if you prefer softer cookies, leave a tablespoon of flour out of the mix and roll into balls, place on the baking tray and bake till golden.

But today we will be rolling these little beauties into Christmas shaped biscuits.

Either grease your trays lightly or place a piece of baking paper on them.

Halve the dough, we won’t be rolling this out all a once. You can wrap the dough in cling wrap and keep it in the fridge for up to a week or in the freezer for up to 3 months, just place the frozen dough in the fridge 24hours before use to defrost completely. Place a piece of baking paper on your bench to roll your dough on, this makes it easier to pick the biscuit up to move to the tray without getting stuck to the bench.

Roll your dough to half a centimetre thick and cut with cookie cutters.

Move the cookies to the trays and bake for 10 minuets or until golden.

Leave to cool on a rack completely, then it’s time to decorate.


1 large egg white

1/4 or 1/2 tsp lemon juice (1/4 for drizzling and 1/2 for piping)

2 cups icing sugar.

Use a bowl that is NOT plastic and is completely clean and dry, the egg white will not whisk up correctly otherwise.

Whisk the egg white and icing sugar together until it forms stiff peaks. Add lemon juice slowly, mix together thoroughly.

Transfer to a piping bag or use a spoon to drizzle over the biscuits.

Add whatever decorations you would like, and leave the icing to set.

(These were decorated by my 3 year old son. The few he did before the sugar kicked in.)

Enjoy and let me know if you plan to give these a go in the comments section below.

I’m off to go clean up the almighty sprinkle mess I invited into my home.

Happy Baking.

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