Easy Cinnamon Biscuits

The recipe, step by step

These cinnamon biscuits combine rich butter, sweet vanilla and warming cinnamon, filling the kitchen with the most wonderful aroma as they bake. Simple yet completely delicious, they are perfect for afternoon tea, festive biscuit platters or homemade edible Christmas gifts.

Serve them with a cup of tea, coffee or a cold glass of milk, or simply enjoy one whenever you fancy a little treat. They are also ideal for parties, family get-togethers and festive gatherings—after all, there is never a bad time for a good biscuit.

These crisp, buttery biscuits also make a lovely accompaniment to other desserts, including my cherry chocolate pots de crème.

Why You’ll Love These Cinnamon Biscuits

• Crisp, buttery and warmly spiced
• Easy to prepare with familiar ingredients
• Makes approximately 48 biscuits
• Perfect for Christmas baking
• Lovely as a homemade edible gift
• Easy to shape with cutters or a biscuit press
• Delicious with tea, coffee or other desserts
• Suitable for freezing

Recipe Highlights

• Ease: Easy.

• Taste and texture: Crisp, buttery biscuits with sweet vanilla and warming cinnamon.

• Serving suggestion: Enjoy with a hot drink or glass of milk, or serve alongside another dessert.

• Quantity: Approximately 48 biscuits.

• Time: Approximately 50 minutes.

Ingredients for Cinnamon Biscuits

For these easy cinnamon biscuits, you will need the following ingredients:

• Butter: Adds structure and a rich, buttery flavour. I often use salted butter because it enhances the cinnamon and vanilla, although unsalted butter also works well. Bring it to room temperature before mixing.
• Soft brown sugar: Adds sweetness, structure and a subtle caramel flavour that complements the cinnamon beautifully.
• Medium egg: Binds the ingredients together while adding richness and structure. Use a room-temperature egg so that it combines smoothly with the butter mixture.
• Plain or all-purpose flour: Provides the main structure of the biscuit dough. Measure it carefully, as too much flour can make the biscuits dry or hard.
• Ground almonds: Add flavour, moisture and a delicate texture while contributing to the structure of the biscuits.
• Baking powder: Gives the biscuits a small amount of lift and helps create a lighter texture.
• Ground cinnamon: Provides the warm, aromatic flavour that makes these biscuits so delicious.

Cinnamon Biscuit Variations

These biscuits are easy to adapt with different spices and decorations.

Try Different Spices

Replace some or all of the cinnamon with another warming spice, such as:

• Ground ginger
• Allspice
• Mixed spice
• Cardamom
• Nutmeg

Strong spices such as nutmeg and cardamom can quickly become overpowering, so add them sparingly.

Add Orange

Finely grated orange zest adds a fresh citrus note that works beautifully with cinnamon and almonds.

Add Chocolate

Dip one side of each cooled biscuit in melted dark, milk or white chocolate. You could also drizzle the chocolate over the tops and leave it to set before storing.

Add Cinnamon Sugar

Sprinkle the biscuits with cinnamon sugar before baking for an extra crisp, fragrant finish.

Change the Shapes

Use a round biscuit cutter, decorative cutters or a biscuit press. When you do not have specialist equipment, use the rim of a small glass or cut the dough into squares with a sharp knife.

How to Make Cinnamon Biscuits

1. Mix the butter, sugar, egg and vanilla: In a large mixing bowl or stand mixer, beat the softened butter and sugar together until combined. Add the egg and vanilla, then mix again.

2. Add the dry ingredients: Add the flour, ground almonds, baking powder and cinnamon.

3. Form the dough: Mix until the ingredients begin to come together, then use your hands to form a ball of dough.

4. Chill the dough: Flatten the dough into a disc, wrap it in cling film and refrigerate for 30 minutes.

5. Prepare the oven and trays: Preheat the oven to 200°C / 180°C fan / 400°F / Gas 6. Line two baking trays with baking parchment or silicone baking mats.

6. Roll out the dough: Roll the dough to approximately 3 mm (⅛ inch) thick on a work surface lightly dusted with icing sugar. Alternatively, roll it between two sheets of baking parchment.

7. Cut out the biscuits: Cut the dough into your chosen shapes. As the dough is quite soft, use a large knife or palette knife to lift the biscuits carefully onto the prepared baking trays.

8. Reroll the remaining dough: Gather the leftover dough, roll it out again and continue cutting biscuits until all the dough has been used.

9. Use the parchment method, if preferred: When rolling the dough between sheets of baking parchment, cut out the shapes while leaving approximately 1 cm between each biscuit. Remove the excess dough, then transfer the parchment and biscuits directly onto the baking tray.

10. Add the optional topping: Mix a little additional cinnamon and sugar together, then sprinkle it over the biscuits before baking.

11. Bake the biscuits: Place the tray on the middle shelf of the oven and bake for 10–12 minutes, until the biscuits are lightly golden.

12. Cool: Remove the biscuits from the oven and transfer them to a wire cooling rack.

Tips for the Best Cinnamon Biscuits

Use Room-Temperature Ingredients

Room-temperature butter and egg combine more easily and help produce a smooth, evenly mixed dough. The butter should be soft enough to press gently with your finger but should not be melted or greasy.

Measure the Flour Carefully

Too much flour can make the biscuits dry and prevent them from spreading or developing the intended texture. For the most accurate result, weigh the flour with digital kitchen scales.

Avoid Overmixing

Mix only until the ingredients have formed a smooth dough. Overworking the flour can develop too much gluten and produce tougher biscuits.

Roll the Dough Evenly

Evenly rolled dough helps all the biscuits bake at approximately the same rate. Rolling guides can be useful when you want especially consistent results.

Cut Similar-Sized Biscuits

Arrange similarly sized biscuits on the same baking tray. Smaller or thinner biscuits will bake more quickly than larger ones.

Chill Soft Dough

When the dough becomes too soft or sticky to shape cleanly, chill it briefly before rolling or cutting. This also helps decorative biscuits retain their shape during baking.

Use Baking Paper

Line the baking trays with baking paper to prevent sticking and make the baked biscuits easier to remove.

Watch Them Carefully

These biscuits are fairly thin and can darken quickly towards the end of the baking time. Every oven behaves slightly differently, so begin checking them early and remove them once they are lightly golden around the edges.

Avoid Overbaking

Overbaked biscuits can become hard or develop a bitter taste around the edges. Remember that they will continue to firm as they cool.

Cool Completely

Leave the biscuits on the baking tray briefly before transferring them to a wire cooling rack. Allow them to cool completely before storing or decorating them with chocolate.

Nutrition

Serving: One cinnamon biscuit

Values will vary according to the exact ingredients, biscuit size and quantity produced.

How to Store Cinnamon Biscuits

These cinnamon biscuits taste wonderful freshly baked, but they will keep well for 5–6 days. Allow them to cool completely, then place them in an airtight container and store them at room temperature.

Place baking paper between the layers when the biscuits have delicate decorations or chocolate coatings.

Can You Freeze Cinnamon Biscuits?

Yes. Allow the baked biscuits to cool completely before placing them in a freezer-safe bag or airtight container. Freeze them for up to one month.

Remove the required number of biscuits and leave them to defrost at room temperature before serving.

For the neatest appearance, freeze the biscuits without chocolate or other decorations and finish them after defrosting.

Tools You’ll Need

Here is some of the kitchen equipment I use and recommend for making cinnamon biscuits:

• Large mixing bowl
• Electric hand mixer or stand mixer
• Digital kitchen scales
• Silicone spatula
• Rolling pin
• Round or decorative biscuit cutters
• Biscuit press, optional
• Baking trays
• Baking paper
• Wire cooling rack

Frequently Asked Questions

What Do Cinnamon Biscuits Taste Like?

They have a rich, buttery flavour with sweet vanilla and warming cinnamon. The soft brown sugar adds a subtle caramel note, while the ground almonds give them extra richness.

Can I Use Unsalted Butter?

Yes. Salted or unsalted butter can be used. When using unsalted butter, add any separate salt stated in the complete recipe card.

Can I Leave Out the Ground Almonds?

The ground almonds contribute to the flavour, moisture, texture and structure of the recipe. Removing them without adjusting the other ingredients may change the dough and finished biscuits.

Can I Use a Different Spice?

Yes. Ground ginger and allspice are both good alternatives. Cinnamon can also be combined with small amounts of nutmeg, cardamom or mixed spice.

Why Did My Biscuits Spread?

The butter or dough may have been too warm. Chill the shaped biscuits briefly before baking when the dough has softened during rolling and cutting.

Why Are My Biscuits Hard?

They may have been rolled too thinly, baked for too long or made with too much flour. Measure accurately and watch them carefully towards the end of the baking time.

Can Children Help Make Them?

Yes. Children can help mix the dough, roll it out, cut shapes and decorate the cooled biscuits. Adults should supervise the oven and handle the hot baking trays.

Are These Biscuits Suitable for Christmas Gifts?

Yes. Allow them to cool completely, then pack them in an airtight gift box, jar or food-safe bag. They are particularly attractive when cut into festive shapes or decorated with chocolate.

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