Party rings are beloved, brightly colored iced biscuits with a crisp, buttery shortbread-like base and a sweet, crackly glaze. Originally a British and Australian bakery staple, these homemade versions are even better than the store-bought ones because the icing is thick, the colors are vibrant, and you can customize them for any celebration. They are surprisingly simple to make with basic pantry ingredients, and they are perfect for baking with kids or for adding a nostalgic, festive touch to any party table.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 tsp salt
- 2 cups (240 g) powdered sugar, sifted
- 2–3 tbsp (30–45 ml) milk or water
- 1/2 tsp almond extract (optional)
- Gel food coloring (pink, yellow, green, blue, etc.)
- 1/4 cup (40 g) colorful sprinkles or nonpareils
Instructions
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg yolk and vanilla extract, and beat until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling makes the dough easier to roll and prevents spreading.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about 1/4-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Place them about 1 inch (2.5 cm) apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are just barely golden. The centers should look set but not browned. Allow the biscuits to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- While the biscuits cool, make the icing: In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk (or water), and almond extract (if using). The icing should be thick but spreadable—add more milk a teaspoon at a time if needed. It should coat the back of a spoon and hold its shape briefly.
- Divide the icing into separate small bowls, one for each color you plan to use. Add a few drops of gel food coloring to each and stir until evenly colored.
- Once the biscuits are completely cool, use a small offset spatula or a butter knife to spread a thin, even layer of icing over the top of each biscuit. Work quickly so the icing doesn’t set before you add sprinkles.
- Immediately sprinkle the colored nonpareils over the wet icing. Gently shake off any excess. Let the icing set at room temperature for about 1 hour, or until completely dry and hard to the touch.
Tips
- Chill the dough: Don’t skip the chilling step. It firms up the butter, making the dough much easier to roll and cut, and it prevents the biscuits from spreading too much in the oven.
- Icing consistency: The icing should be thick enough to hold its shape but thin enough to spread smoothly. If it’s too thick, add a few drops of milk; if too thin, add more powdered sugar. A too-thin icing will run off the biscuits and look messy.
- Use gel food coloring: Liquid food coloring can thin the icing and produce less vibrant colors. Gel colors are concentrated, so they give bright, true shades without altering the consistency.
- Make-ahead: You can bake the biscuits up to 3 days ahead and store them unfrosted in an airtight container. Ice them the day you plan to serve for the freshest look.
Serving Suggestions
Party rings are perfect for birthday parties, afternoon tea, baby showers, or any festive gathering. Arrange them on a platter with other colorful cookies, or stack them in a clear jar tied with a ribbon for a homemade gift. They pair beautifully with a glass of cold milk, a cup of tea, or a festive punch. For a fun activity, let kids decorate their own biscuits with different colors and sprinkles.
Variations
- Chocolate dip: Instead of icing, dip half of each biscuit in melted dark or white chocolate and let set on parchment paper.
- Citrus zest: Add 1 teaspoon of finely grated lemon or orange zest to the icing for a bright, fresh flavor.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly crumblier but still delicious.
- Different shapes: Use star, heart, or flower cookie cutters to match the theme of your party. Adjust baking time slightly if shapes are larger or smaller.
Storage and Reheating
Store the finished party rings in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper to prevent the icing from sticking together. They do not need refrigeration. If you want to keep them longer, you can freeze the un-iced biscuits for up to 3 months in a freezer-safe bag or container. Thaw at room temperature, then ice as directed. Do not freeze iced biscuits, as the icing can become sticky and lose its crackly texture. There is no need to reheat these biscuits—they are meant to be enjoyed at room temperature.
Frequently Asked Questions
Can I use salted butter instead of unsalted? Yes, you can use salted butter, but reduce or omit the added salt in the dough to avoid overly salty biscuits. Unsalted butter gives you better control over the flavor.
Why did my biscuits spread too much? This usually happens if the dough was not chilled long enough, or if the butter was too soft. Make sure your dough is thoroughly chilled, and do not overmix the dough, which can develop gluten and cause spreading.
Can I make the dough ahead of time? Absolutely. The dough can be wrapped tightly and refrigerated for up to 2 days, or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling.
How do I get the icing perfectly smooth? Sift the powdered sugar before mixing to avoid lumps. Also, apply the icing with a small offset spatula, and use a gentle back-and-forth motion to spread it evenly. If the icing is too thick, it will be hard to spread; add a tiny bit more milk.
Can I use liquid food coloring? Yes, but use it sparingly, as it can thin the icing. Add a drop at a time until you reach the desired color, and if the icing becomes too runny, mix in a little more powdered sugar to thicken it.
Are these biscuits crunchy or soft? They are crisp and crunchy, similar to a shortbread or sugar cookie. The icing sets hard and crackly, which is part of their charm. If you prefer softer biscuits, reduce baking time by 1–2 minutes.
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