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Christmas star biscuit.
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5 from 7 votes

Easy Christmas Star Biscuits Recipe

These easy Christmas star biscuits are flavoured with zingy clementine zest and spiced cinnamon. Topped with a simple white icing glaze and festive sprinkles, they make a simple kid-friendly festive bake.
Course Baking, Cookie
Cuisine British
Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 50
Calories 94kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Mixing Bowl
  • Wooden Spoon
  • Rolling Pin
  • Baking Sheets
  • Baking Paper

Ingredients

Metric - US Customary
  • 225 g Butter
  • 125 g Golden Caster Sugar
  • 1 Egg large
  • 450 g Plain Flour
  • 1 Clementine zest only
  • 2 teaspoon Cinnamon

For the icing

  • 300 g Icing Sugar sieved
  • 2-3 tablespoon Boiling Water
  • 6 tablespoon Christmas Sprinkles

Instructions

  • Preheat the oven to 180°C (160 fan/ Gas 4/ 350F) and line 2 large baking trays with baking paper.
  • In a large mixing bowl, cream together the butter and sugar with a wooden spoon until pale and fluffy.
    225 g Butter, 125 g Golden Caster Sugar
  • Beat in the egg.
    1 Egg
  • Fold in the flour, cinnamon, and clementine zest.
    450 g Plain Flour, 1 Clementine, 2 teaspoon Cinnamon
  • Mix to form a dough then gather up with your hands to form a smooth ball.
  • Divide the cookie dough into two pieces, shape into discs and wrap in cling film. Chill for 30 minutes in the fridge.
  • Lightly flour your work surface and rolling pin and roll out each disc of dough to a thickness of 2.5mm
    💡 Pro Tip - you might find it easier to roll the dough out under a large piece of clingfilm.
  • Use star shape cutters (or other Christmas-themed cookie cutters) to stamp out the biscuits. Transfer to lined baking trays and bake in the oven for 10-14 minutes until golden brown (how long they take will depend on what size cookie cutters you use). Leave to cool on the trays for 5 minutes, before transferring them to wire racks.
  • Once the biscuits are cool, whisk together the sieved icing sugar and enough boiling water to make a spreadable icing. I add ½ tablespoon at a time and mix in between. Ice the biscuits using a teaspoon and decorate them with Christmas sprinkles. Leave to set for 1 hour before serving or storing.
    300 g Icing Sugar, 2-3 tablespoon Boiling Water, 6 tablespoon Christmas Sprinkles

Notes

Expert Tips:
  • Use different shapes of Christmas cookie cutters.
  • Keep one disc of dough in the fridge for unexpected guests.
  • Leave off the icing for plain Christmas biscuits.
 
Variations:
  • Swap the clementine zest and cinnamon for vanilla extract.
  • Add 100g of dried cranberries to the biscuit dough.
  • Make a chocolate version and replace 50g of plain flour with cocoa powder.
  • Use vanilla buttercream to sandwich two biscuits together and make Christmas sandwich cookies.
 
Storage:
Store - Keep the biscuits in an airtight container or Christmas biscuit tin for up to 1 week.
Freeze - It's best to freeze the cookies before they have been iced. Once cool, place them in a freezer-safe container and freeze them for up to 3 months. Defrost at room temperature before icing.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Christmas Star Biscuits Recipe
Amount per Serving
Calories
94
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.04
g
Cholesterol
 
3
mg
1
%
Sodium
 
2
mg
0
%
Potassium
 
17
mg
0
%
Carbohydrates
 
17
g
6
%
Fiber
 
0.3
g
1
%
Sugar
 
9
g
10
%
Protein
 
2
g
4
%
Vitamin A
 
7
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
9
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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