Christmas cinnamon biscuits

Christmas cinnamon biscuits

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

Prep: 40 mins Cook: 15 mins Plus chilling


Makes 30-40 depending on size

These Christmas cookies are great for getting the kids involved in cooking, and they will look great on the tree too

Nutrition and extra info

  • Freezable


  • kcal119
  • fat4g
  • saturates2g
  • carbs20g
  • sugars11g
  • fibre0g
  • protein2g
  • salt0.18g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g dark muscovado sugar
  • 85g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • 350g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

To finish

  • 100g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • edible silver balls


  1. Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the bicarbonate of soda in 1 tsp cold water. Make a well in the centre of the dry ingredients, add the melted sugar mix, egg and bicarbonate of soda. Mix well. At this stage the mix will be soft but will firm up on cooling.

  2. Cover the surface of the biscuit mix with wrapping and leave to cool, then put in the fridge for at least 1 hr to become firm enough to roll out.

  3. Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and knead briefly. (At this stage the dough can be put into a food bag and kept in the fridge for up to a week.) Cut the dough in half. Thinly roll out one half on a lightly floured surface. Cut into shapes with cutters, such as gifts, trees and hearts, then transfer to baking sheets, leaving a little room for them to spread. If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.

  4. Bake for 12-15 mins until they darken slightly. If the holes you have made have closed up, remake them while the biscuits are warm and soft using a skewer. Cool for a few mins on the baking sheets, then transfer to a wire rack to cool and harden up completely.

  5. Break up the chocolate and melt in the microwave on Medium for 1-2 mins, or in a small heatproof bowl over simmering water. Drizzle the chocolate over the biscuits, or pipe on shapes or names, then stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Annabel Reddy's picture
Annabel Reddy
3rd Jun, 2020
I did it with no egg because we ran out and double the spices, also I didn’t roll out, just rolled balls and then flattened them on the tray. All this worked just fine.
14th Apr, 2019
These biscuits are so good! I’d double up the spices next time, and I didn’t have ginger so used mixed spices and it worked beautifully. This recipe makes a lot of biscuits also (I got 50-60)
6th Dec, 2018
very simple recipe, makes an awful lot. I got 56! I wish I had saved half for another day. I would definitely double up the spices, I didn't and regretted it, they are rather bland unfortunately. They only took approx 6 mins in the oven. Make sure you take off tray immediately to prevent sticking.
18th Dec, 2016
Great recipe, thanks Mary. Easy and fun to do. Even had a compliment from one saying bezt ginger biscuits they'd had. This is definitely staying with me.
12th Dec, 2016
Came out great!! Doubled up on the spices as some others have mentioned and it was just right. Will make again.
9th Oct, 2015
I love these biscuits and have made hundreds of them. I made 150 for the last christmas party we did and made upside down gingerbread men into reindeer!! I then decorated a whole christmas tree with them. Went down a treat :) I always double up on the spices, I have mixed spice and ginger
12th Apr, 2014
I make these biscuits all the time and they're great as they are, without the chocolate decorations. This recipe makes LOADS and they keep for ages in an air tight container. Have had so many compliments too, they're a real crowd pleaser, and can be cut in whatever shape you like to suit the occasion =)
3rd Feb, 2013
I made these in December 2012 - they were handsome. My daughter and I enjoyed cutting the biscuit dough in to funny shapes, like dinosaurs and dogs. Recommended.
3rd Jan, 2013
I coated them in milk chocolate and put white chocolate stars on. They went down a treat!
2nd Jan, 2013
Found them a little bland so doubled the ginger and cinnamon the second time I made them (my spices were quite old, so maybe that was the reason?). Coated with white chocolate and gave as a gift. Friend was very pleased :)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
25th Jan, 2015
Dairy Free! I made these with a Diary Free spread (make sure it is suitable for baking on the packet) and they turned out great and delicious - no one noticed that they were different - and I was able to eat them :) Lovely yummy recipe.
Want to receive regular food and recipe web notifications from us?