Every December, there’s this moment usually when I’m staring out the window with a cup of something warm, when I suddenly feel like baking something that smells like home. This year, that feeling showed up during a quiet Tuesday afternoon while I was avoiding the laundry pile sitting on my couch. Classic me.
I thought about the cookies my mom used to make around Christmas. Nothing fancy, nothing iced like the glossy ones on Pinterest. Just simple, warm, buttery biscuits with a little vanilla that made the whole house smell like… well, Christmas. So I figured, why not try my own version?
That’s how I ended up making Vanilla Biscuits for Christmas—a small comfort project that turned into a full-on love story. I wasn’t planning to turn it into a blog post at first, but the first bite took me straight back to being a kid sneaking cookies off the cooling rack. And honestly? When a recipe gives you that kind of memory, you share it.
This Vanilla Biscuits Recipe is built on exactly that feeling—nostalgia, butter, and a whole lot of “I hope this works.” Spoiler: it did.
Why I Keep Coming Back to It – Ethan’s Honest Take
- A Little Christmas Magic: These biscuits make my kitchen smell like childhood and cinnamon-less Christmas joy. Simple, sweet, nostalgic.
- Zero Stress Baking: You don’t need skills. You don’t need fancy tools. You just need a bowl, some butter, and a willingness to get flour everywhere.
- They Actually Keep Their Shape: Unlike some cookie dough that melts into sad little puddles, these hold up beautifully with Christmas cutters.
- Kid-Friendly and Adult-Loved: Kids can help cut shapes, adults can help eat them. It’s teamwork at its best.
- Vanilla Comfort: There’s something about pure vanilla flavour—soft, warm, never trying too hard. It’s the holiday hug we all need.
- Perfect for Gifting: Stack them in tins or tie them in a little cellophane bag. People will think you put effort. You didn’t. That’s the magic.
- Low Risk, High Reward: If baking intimidates you, this one’s basically the recipe cheering you on with pom-poms.
- Great with Coffee, Tea, or Midnight Thoughts: Not all cookies earn a spot in every moment of the day. These do.
- 225 g 1 cup unsalted butter softened (or use salted, skip salt)
- 1 cup caster/superfine sugar granulated/ordinary white sugar ok too
- 1 1/2 tsp vanilla extra
- 1 large eg 55-60g / 1.9-2oz
- 3 cups flour plain / all purpose
- 3/4 tsp baking powder
- 3/4 tsp salt
- Icing for Sugar Cookies
Preheat the oven to 180°C (350°F) or 160°C (320°F) fan and line 2 baking sheets with parchment paper.
Beat butter and sugar in a large bowl until creamy, about 1 minute on medium speed.
Add the egg and vanilla extract, beating until fully combined.
Gradually add flour, baking powder, and salt. Mix slowly at first, then beat until fully incorporated; the dough will be slightly clumpy.
Dust your work surface with flour. Scrape dough onto the surface, pat into two discs, and roll out to 0.3 cm (1/8″) for thin, crisp cookies or 0.6 cm (1/4″) for thicker, softer cookies. Sprinkle flour underneath and over the dough to prevent sticking.
Use cookie cutters to press out shapes. Transfer shapes to prepared baking sheets using a knife or spatula. Keep any unused dough refrigerated.
Bake for 10 minutes, swapping trays halfway through, until the surface is pale golden and edges just start to turn light golden.
Allow cookies to cool completely on the baking sheets. They will finish cooking as they cool.
Decorate as desired: with icing, melted chocolate, silver balls, a dusting of icing sugar, or serve plain.
Real-Life Cooking Notes from Ethan
- Soften the Butter—Not Melt It: I’ve melted the butter out of impatience, and the dough turned into biscuit soup. Softened is the sweet spot.
- Use What Sugar You Have: Caster sugar is great, but I’ve used ordinary white sugar plenty of times. No cookie police showed up.
- Chill the Dough… Please: I used to skip chilling because I thought it didn’t matter. It matters. Chilled dough = perfect shapes.
- Don’t Overmix: Once the flour goes in, stop when it comes together. Tough biscuits are Christmas heartbreak.
- Roll Evenly: If one end is thick and the other is thin, you’ll get a mix of pale cookies and burnt edges. I’ve been there. It’s not fun.
- Decorate Only When Fully Cooled: I once tried icing warm biscuits. The icing melted into a puddle of sugary sadness. Learn from me.
- Icing Optional but Fun: I like using simple icing for sugar cookies, but sometimes I skip it and just dust powdered sugar on top.
- Let Them Rest: Fresh out of the oven, they’re soft—almost fragile. Give them five minutes. Good things come to those who wait.
My other favourite Christmas Treats!
- Christmas Cheese Ball
- Cranberry Orange Cookies
- Christmas Tree Cake
- Christmas Figgy Pudding
The Last Bite
There are cookies that impress people, and then there are cookies that make people feel at home. These vanilla biscuits sit proudly in the second category. They’re easy, cosy, and full of warmth—like the edible version of a soft Christmas blanket.
If you make them, I hope they bring a little peace to your kitchen the way they did to mine.
Storage & Leftover Handling Tips
- Room Temp Storage: Keep them in an airtight tin; they stay fresh for 5–6 days.
- Freeze the Dough: Wrap it tightly and freeze for up to 2 months—future you will thank you.
- Freeze the Baked Biscuits: They freeze beautifully; thaw at room temperature.
- Keep Icing Separate: If gifting, store iced biscuits carefully so icing doesn’t smudge.
- Crisp Them Back Up: If they soften, pop them in the oven for 3 minutes at low heat.
- Avoid the Fridge: Fridges dry out cookies faster than heartbreak dries out hope.
FAQ
- Can I use salted butter?
Yes—just skip the added salt.
- Do I have to chill the dough?
Yes, unless you enjoy cookies shaped like abstract art.
- Can I make these without icing?
Absolutely. They’re delicious plain, too.
- Can kids help with this recipe?
100%. It’s simple and fun for little hands.
- Why did my biscuits spread?
Usually, it wasn’t chilled enough.
- Can I add other flavours?
A little almond extract or lemon zest works great.
- How do I know when they’re done?
Edges just starting to turn golden—don’t wait for brown.
- Can I double the recipe?
Yes! It scales easily.
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