How to store cinnamon biscuits?

To store cinnamon biscuits, let them cool completely on a wire rack to avoid sogginess. Once cooled, place them in a single layer in an airtight container. If you are stacking them, separate the layers with parchment or baking paper to prevent any sticking. Keep the container in a cool, dry place away from sunlight, and the biscuits will stay fresh for 2–3 days. Do not refrigerate them, as it can dry them out.

Can you freeze cinnamon biscuits?

Yes, you can freeze cinnamon biscuits, either before or after baking. To freeze them before baking, cut the dough as directed and arrange the pieces on a parchment-lined tray. Freeze until solid, then place in an airtight container and store for up to 3 months. Thaw them overnight in the fridge before baking them. For already baked biscuits, let them cool completely, then keep them in a freezer-safe container for up to 3 months as well. Thaw in the refrigerator or at room temperature and reheat in an oven or microwave before serving. It is best to freeze biscuits without any icing and add it after they have been thawed and reheated.

What do I do if my dough is sticky?

If your dough is sticky, lightly dust your work surface and hands with extra plain flour. This creates a barrier and prevents too much flour from being mixed into the dough. If it is still sticky after chilling, add flour one tablespoon at a time, gently kneading it until the dough becomes workable. Be careful not to add too much, as this can make the biscuits dense. Make sure the dough is thoroughly chilled; if needed, chill it for an extra 15–30 minutes. Also, dust your rolling pin and biscuit cutter with flour to prevent sticking. If the dough becomes too soft while you are working with it, put it back in the fridge.

Cinnamon biscuits

1 hour cooking time

Strap on your apron and get ready to knead, roll, and sprinkle your way to a tray of perfectly spiced cinnamon biscuits. With warming flavours and a satisfying crunch, they are a holiday favourite that fills your kitchen with the unmistakable scent of Christmas.

Cinnamon biscuits

1 hour cooking time

Ingredients

1 portions

60 g Lurpak® Unsalted Butter

75 g light brown sugar

2 tsp ground cinnamon

2 tsp ground ginger

1 tbsp black treacle

2 tbsp whole milk

225 g plain flour, sieved, plus extra for dusting

½ tsp baking soda

To serve

icing sugar for dusting or runny icing to decorate

Scan to see the recipe online

Method

Line 2 large baking sheets with baking paper and set aside.

In a large bowl, whisk together softened Lurpak® butter and sugar. Beat until the mixture is light and fluffy. Stir in cinnamon, ginger, treacle, and milk. Beat until smooth and well combined.

If you do not have black treacle, use the same amount of molasses for a similar flavour. Golden syrup or honey also works, but it will make the biscuits slightly sweeter and lighter in taste.

Fold in the flour and bicarbonate of soda and beat with a wooden spoon until the mixture comes together.

Tip the mixture onto a lightly floured work surface, shape the dough into a ball, and flatten. Wrap in cling film and chill in the fridge for 1 hour.

Lightly flour the work surface again, and roll out the dough until about 3mm thick. Using a cutter of your choice, cut out the biscuits and place them on the baking trays.

Return the biscuits to the fridge to chill for 30 minutes. Pre-heat the oven to 180C/ 160C fan/ gas mark 4.

Bake the biscuits for 10–12 minutes or until fully done. Remove them from the oven and let them cool for 5 minutes. Transfer them to a cooling rack and let them cool completely.

You can either dust the biscuits with icing sugar or decorate with runny icing.

Start checking the biscuits at 9–10 minutes. They are done when the edges are lightly golden and the centres slightly paler; they will firm up as they cool.

Questions about cinnamon biscuits

Have questions about these cinnamon biscuits? Get the answers you need right here.

To store cinnamon biscuits, let them cool completely on a wire rack to avoid sogginess. Once cooled, place them in a single layer in an airtight container. If you are stacking them, separate the layers with parchment or baking paper to prevent any sticking. Keep the container in a cool, dry place away from sunlight, and the biscuits will stay fresh for 2–3 days. Do not refrigerate them, as it can dry them out.
Yes, you can freeze cinnamon biscuits, either before or after baking. To freeze them before baking, cut the dough as directed and arrange the pieces on a parchment-lined tray. Freeze until solid, then place in an airtight container and store for up to 3 months. Thaw them overnight in the fridge before baking them. For already baked biscuits, let them cool completely, then keep them in a freezer-safe container for up to 3 months as well. Thaw in the refrigerator or at room temperature and reheat in an oven or microwave before serving. It is best to freeze biscuits without any icing and add it after they have been thawed and reheated.
If your dough is sticky, lightly dust your work surface and hands with extra plain flour. This creates a barrier and prevents too much flour from being mixed into the dough. If it is still sticky after chilling, add flour one tablespoon at a time, gently kneading it until the dough becomes workable. Be careful not to add too much, as this can make the biscuits dense. Make sure the dough is thoroughly chilled; if needed, chill it for an extra 15–30 minutes. Also, dust your rolling pin and biscuit cutter with flour to prevent sticking. If the dough becomes too soft while you are working with it, put it back in the fridge.

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From simple to glorious with these cinnamon biscuits

With Lurpak® in hand, even the simplest ingredients turn into something glorious. These cinnamon biscuits are soft in the middle, perfectly crisp at the edges, and packed with warm cinnamon flavour.

The black treacle adds a deep, rich sweetness and helps keep the biscuits wonderfully moist, while the light brown sugar balances everything with a soft caramel note. As they bake, the scent of cinnamon fills the kitchen, welcoming Christmas in the best way possible. They are perfect for welcoming the holiday season and make a lovely addition to your festive baking spread.

Complete your holiday menu with spiced Christmas cake, homemade panettone, classic roasted turkey, roast lamb, and oven-roasted vegetables.

A satisfying crunch with a lovely mix of cinnamon and ginger flavours

A good biscuit should crunch ever so slightly when you bite into it. And using light brown sugar instead of white is key here. It adds a gentle caramel note and helps retain just the right amount of moisture in the dough, guaranteeing biscuits that are crisp and never dry. Cinnamon brings a soft, warm sweetness, while ground ginger adds a gentle heat and a slightly peppery kick. It is a flavour duo that feels like Christmas in every bite.

Decorating ideas for your biscuits

Once the crunchy cinnamon biscuits are baked and cooled, that is when the fun really begins. Lightly dust them with icing sugar using a fine sieve for an easy, elegant finish. It gives them a snowy, festive look while adding a bit of sweetness. If you prefer a glazed shine, mix icing sugar with a splash of water or milk until it is smooth and runny, then drizzle it over the biscuits in playful zigzags or swirls. You can also grab a piping bag and decorate with dots, lines, or little patterns.

For an extra crunch and spice, brush the tops with melted butter and sprinkle with cinnamon sugar before baking. And if you are going all in for Christmas, add edible glitter, colourful sprinkles, or chopped nuts on top of the wet icing for a biscuit tray that truly sparkles.

An easy Christmas treat for the whole family

These biscuits are the perfect little holiday project to bring everyone together. This recipe for cinnamon biscuits is very straightforward, so even the kids can get involved, especially when it comes to picking out fun cutters and shaping the dough.

While the dough does need time to rest in the fridge, which requires a little patience, everything else comes together quickly and easily. But once that is done, the rest is smooth sailing. You can even make the dough ahead of time and bake the biscuits later, which is a lifesaver during the busy season. The scent of cinnamon drifting through the house and endless decorating possibilities make these cinnamon Christmas biscuits an absolute Christmas favourite.

Tweak the recipe

Put your mark on these cinnamon biscuits and experiment with different add-ins and flavours. Try adding finely chopped nuts like pecans, walnuts, or almonds to the dough. Their lovely crunch and rich, nutty note pair beautifully with the warm spices. If you want to take it even further, sprinkle a few crushed nuts on top of the biscuits before baking them.

Dried fruits are another great way to make the biscuits feel special. Stir in finely chopped dried cranberries, cherries, or apricots for colour and chewy sweetness that contrast perfectly with the crisp biscuit. Orange or lemon zest also works beautifully alongside dried fruit, adding a hint of freshness to the spices. Also, consider dipping one half of each cooled biscuit in melted dark or white chocolate, then sprinkling with crushed nuts or tiny pieces of dried fruit before the chocolate sets.

COOK, BAKE AND SPREAD WITH

Lurpak® Unsalted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Unsalted Butter enhances the flavour of whatever food you add it to. From a hearty risotto dish, your weekend baking creations, to some simple earthy mushrooms, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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