Xmas Biscuits Recipe: Easy Spiced Cut-Out Cookies

Xmas biscuits are buttery, spiced cut-out cookies that double as edible decorations and holiday gifts. This recipe uses a firm dough that holds its shape in the oven, so your stars, trees, and Santas come out crisp-edged every time. The warm cinnamon, nutmeg, and ginger flavors make them taste like Christmas in a single bite.

Ingredients

2 ¾ cups (345 g) all-purpose flour, plus more for rolling
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
1 cup (226 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
1 large egg
1 tsp vanilla extract
For the glaze: 1 cup (120 g) powdered sugar, 2–3 tbsp milk, ½ tsp vanilla extract

Instructions

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and beat until combined.
Gradually add the dry ingredients to the wet mixture, mixing on low until a soft dough forms. Do not overmix.
Divide the dough in half, shape each into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll one disk of dough to ¼-inch (6 mm) thickness. Cut out shapes with cookie cutters and place them 1 inch apart on the prepared sheets.
Bake for 8–10 minutes, until the edges are just lightly golden. The centers should look set and dry.
Let the biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla until smooth. Add more milk a few drops at a time if too thick. Drizzle over the cooled biscuits or dip the tops. Let set for 15–20 minutes.

Tips

Chill the dough thoroughly: At least 1 hour is essential. If the dough is too soft, the cookies will spread and lose their shape. You can also chill the cut-out cookies on the baking sheet for 10 minutes before baking.
Roll evenly: Use rolling pin guides or wooden dowels of the same thickness to ensure even baking. If some cookies are thinner, they will bake faster—check early.
Substitute spices: If you don’t have nutmeg or cloves, use 1 ½ teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, ginger, and cloves. The flavor will be slightly milder but still festive.
Don’t overbake: The cookies will firm up as they cool. Overbaking makes them dry and hard. Pull them out when the edges are just barely golden.

Serving Suggestions

Serve these biscuits with a cup of hot mulled wine, spiced tea, or coffee. They also make lovely gifts: stack them in a tin lined with parchment paper, or thread a ribbon through a hole punched in the raw dough before baking to hang on the tree. For a dessert platter, pair them with chocolate truffles or a slice of fruitcake.

Variations

Chocolate version: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder, and add ½ teaspoon of espresso powder if you like. The chocolate flavor pairs well with the spices.
Citrus twist: Add 1 tablespoon of orange zest to the dough and replace the vanilla in the glaze with 1 teaspoon of orange juice. This brightens the spice profile.
Royal icing: For a sturdier, glossy finish, use royal icing made with meringue powder and water instead of the milk glaze. It dries hard and is ideal for detailed piping.
Gluten-free: Use a 1:1 gluten-free baking flour blend. The dough may be slightly more crumbly; add 1 extra egg yolk to help bind it.

Storage and Reheating

Store unglazed biscuits in an airtight container at room temperature for up to 1 week. Glazed biscuits should be stored in a single layer between sheets of wax paper to prevent sticking; they will keep for 5 days. You can also freeze the unbaked dough disks for up to 3 months—thaw overnight in the refrigerator before rolling. Baked cookies freeze well for up to 2 months in a freezer-safe container. To refresh, place them in a 300°F (150°C) oven for 3–5 minutes, but let them cool before glazing.

Frequently Asked Questions

Why did my cookies spread too much?
Usually it’s because the dough was too warm. Make sure you chill the dough for the full hour, and don’t let the cut-out shapes sit at room temperature too long before baking. Also, check that your baking powder is fresh—if it’s old, it can lose its leavening power, but if you used too much, it can cause spreading.

Can I use salted butter instead of unsalted?
Yes, just reduce the added salt to ¼ teaspoon. If you use salted butter and keep the ½ teaspoon of salt, the cookies may taste noticeably salty.

How do I get clean cut-out shapes?
Dip the cookie cutter in flour before each cut, and press straight down without twisting. Twisting can seal the edges and prevent the cookie from rising evenly. Also, roll the dough to an even thickness—if some areas are thicker, they’ll bake unevenly.

Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw in the fridge overnight before rolling. This is a great way to spread out the holiday baking.

What if I don’t have cookie cutters?
You can use a knife to cut freehand shapes, or use the rim of a glass to make rounds. For a festive look, press a fork around the edges to create a crimped pattern.

How do I know when they’re done?
Look for the edges to turn a light golden brown and the centers to look set (not wet or shiny). The cookies will still be slightly soft in the middle, but they’ll firm up as they cool. If you’re unsure, bake one test cookie first to gauge your oven’s timing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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