Christmas butter biscuits with frosting

Ingredients

• 110 gunsalted butter, at room temperature
• 140 ggranulated sugar
• 50 gsoft brown sugar
• 1 largeegg, at room temperature
• 15 ml (1 tbsp)vanilla essence
• 220 gplain flour
• 10 ml (2 tsp)baking powder
• 2.5 ml (½ tsp)salt
• to tasteChristmas sprinkles
• 1 sachetfrosting mix
• 227 gcream cheese

Instructions

1. 1

   Cream butter and sugars

   Using an electric mixer, beat the butter with both sugars until creamy.

2. 2

   Add egg and vanilla

   Add the egg and vanilla essence, mixing only until combined.

3. 3

   Make the dough

   Add the flour, baking powder and salt. Mix until a dough forms.

4. 4

   Chill the dough

   Fold in the Christmas sprinkles, shape the dough into balls and refrigerate for 20 minutes.

5. 5

   Heat the oven

   Preheat the oven to 175°C and line a baking tray with non-stick baking paper.

6. 6

   Bake the biscuits

   Arrange the dough balls on the tray and bake for 10–11 minutes. They will feel a little soft when removed from the oven, then firm up as they cool.

7. 7

   Make the frosting

   Beat the cream cheese and frosting mix together at the mixer’s highest speed.

8. 8

   Decorate the biscuits

   Pipe frosting onto each biscuit and scatter sprinkles over the top.

What are Christmas butter biscuits?

They are sweet, buttery biscuits made for festive decorating, with a cream cheese frosting topping and colourful sprinkles. Holiday biscuits are made in many places, and this version uses a simple creamed-butter dough rather than relying on a particular regional tradition.

The combination of granulated and brown sugar gives the biscuits sweetness and a little extra depth. A brief chill and a short bake help them keep a tender centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 3g protein, 28g carbs, 11g fat.

The flour and sugars provide most of the carbohydrates, while butter and cream cheese contribute much of the fat; the egg and cream cheese provide some protein. Pair a biscuit with fruit or enjoy it after a meal with a protein source for a more balanced plate.

Why cream the butter and sugars?

Room-temperature butter blends more easily with the sugars, creating a creamy base before the egg and vanilla go in. Mix the egg in only until incorporated, as the method directs.

Flour: add it with the baking powder and salt, then mix until a dough forms. Avoid adding extra flour unless the dough is genuinely too sticky to shape.

Chilling and shaping the dough

Sprinkles: fold them through at the end so they remain visible in the dough. Shape the mixture into even balls so the biscuits bake at roughly the same rate.

Chill: refrigerate the balls for 20 minutes before baking. This gives the dough time to firm up and makes it easier to handle.

How to judge when they are baked

The recipe calls for 10–11 minutes at 175°C. The biscuits may still feel soft when they come out; let them cool so they can firm up rather than leaving them in the oven until hard.

Tray spacing: leave room between the dough balls so they can spread without joining together. If they do not all fit comfortably, bake in batches.

Getting the frosting right

Beat the cream cheese and frosting mix at the highest speed, as specified, until they are combined and suitable for piping. A piping bag makes it easier to add an even topping to each cooled biscuit.

Cool first: decorate only once the biscuits have cooled, or the frosting can soften and slide. Add the final sprinkles while the frosting is still fresh so they stick.

Serving ideas

Serve the biscuits with tea, coffee or hot chocolate as a festive treat. Their sweet frosting makes them a natural fit for a mixed biscuit plate.

For a more balanced snack, pair one biscuit with fresh fruit or serve it after a meal that includes a savoury protein source.

Recipe notes & tips

• Bring the butter and egg to room temperature so they blend evenly.
• Stop mixing once the flour has formed a dough to avoid overworking it.
• Chill the shaped dough balls for the full 20 minutes.
• Check the biscuits at 10 minutes, as the recipe gives a 10–11-minute baking window.
• Let the biscuits cool before piping on the frosting.
• Add the final sprinkles while the frosting is still soft.

Variations

• Extra vanilla: add a little more vanilla essence for a stronger vanilla flavour.
• Citrus note: mix finely grated orange zest into the dough for a festive variation.
• Different sprinkles: use another colour or shape of Christmas sprinkles.
• Frosting-free: leave off the frosting for a simpler, less sweet biscuit.
• Spiced dough: add a pinch of cinnamon to the dry ingredients for a warm flavour.

Common mistakes to avoid

• Warm dough: chilling is part of the method; refrigerate the balls for 20 minutes before baking.
• Overbaking: the biscuits are meant to feel soft straight from the oven; allow them to firm as they cool.
• Uneven portions: shape similar-sized balls so they bake at a similar pace.
• Hot biscuits: frosting can soften on warm biscuits; wait until they have cooled before decorating.
• Crowded tray: biscuits need room to spread; leave space between them or bake in batches.

How to store

Because the biscuits are topped with cream cheese frosting, store them in an airtight container in the fridge and eat within 3–4 days. Bring them briefly towards room temperature before serving; avoid reheating once frosted.

Frequently asked questions