Holiday Butter Biscuits: Golden, buttery holiday bliss.:

The Heart of the Holiday Kitchen

My kitchen always smells like butter and sugar in December. It is my favorite smell in the whole world. I think it smells like love and happy memories.

These butter biscuits are my grandson’s favorite. He calls them “snow puffs.” I still laugh at that. Making them is a little holiday tradition for us. What is your favorite holiday smell? Is it cinnamon, or maybe a fresh-cut tree?

A Little Secret for a Perfect Cookie

Do not rush the first step. Creaming the butter and sugar is the most important part. You want it light and fluffy, like a pale yellow cloud.

This matters because it adds tiny air bubbles to the dough. Those bubbles make the cookie tender. They just melt in your mouth. *Fun fact*: This creaming step is what makes some cookies soft and others crunchy!

The Magic of Two Extracts

We use two kinds of extract here. The vanilla gives a warm, sweet flavor. The almond extract is the secret. It adds a little something special.

Doesn’t that smell amazing when you add them? It reminds me of my own abuela’s cookies. She always said good food tells a story. This small step connects us to bakers from long ago.

Why We Chill the Dough

I know, I know. Waiting is hard. But we must chill the dough for just 15 minutes. This is not a long nap for the dough.

This matters because it firms up the butter. Cold butter melts slowly in the oven. This stops your cookies from spreading too much. You get a nice, thick, soft biscuit. Do you find it hard to wait when you are baking? I sure do!

The Fork and the Sprinkles

Now, we flatten the dough balls with a fork. Make a little criss-cross pattern. It is so easy and looks so pretty.

Then, add the sprinkles right away. This is the fun part. My grandkids fight over who gets to do this. Which color sprinkles do you like best for the holidays? Red and green, or maybe all the colors?

Knowing When They Are Done

This is the trickiest part. Do not let them get brown. You want them to stay a pale, creamy color. They will look a little soft in the middle.

That is okay. They keep cooking on the hot tray after you take them out. Let them rest there for a bit. This patience gives you the most tender cookie. It is a good lesson for life, I think. Some things are worth waiting for.

Ingredients:

Ingredient	Amount	Notes
unsalted butter	¾ cup	softened
powdered sugar	⅔ cup	sifted
clear vanilla extract	1 teaspoon
almond extract	¼ teaspoon
all-purpose flour	1¾ cups
cornstarch	3 tablespoons
salt	¼ teaspoon
Holiday sprinkles		jimmies, or nonpareils

My Holiday Butter Biscuits: A Little Taste of Sunshine

Hello, my dear! Come sit with me for a minute. I want to share my favorite holiday cookie recipe. These biscuits are like little bites of golden, buttery sunshine. They just melt in your mouth. I’ve been making them since my own children were small. The whole kitchen smells like sweet happiness. Doesn’t that sound wonderful?

Let’s get our hands busy. Making them is just as fun as eating them. I promise it’s easy. We’ll mix everything with love. Then we’ll press them with a fork. That’s my favorite part. It reminds me of my abuela teaching me. I still laugh at that memory. Are you ready? Let’s begin.

• Step 1: First, let’s wake up the oven. Turn it to 325°F. Then, line your baking sheets with parchment paper. This little paper is a lifesaver. It stops the cookies from sticking. (A hard-learned tip: No parchment? Just grease the pan lightly. Trust me on this!).
• Step 2: Now, let’s make the dough fluffy. Beat the soft butter and powdered sugar together. Use a mixer if you have one. Mix for two whole minutes. It will get pale and creamy. This is the secret to a light cookie. Scrape the bowl sides with a spatula.
• Step 3: Time for the good smells! Add the vanilla and almond extract. Beat it for one more minute. That almond smell always takes me back to Christmases past. It makes the flavor so special. Your kitchen will smell amazing already.
• Step 4: In another bowl, mix your flour, cornstarch, and salt. Give it a good whisk. This mixes everything evenly. It also keeps those pesky cornstarch lumps away. Nobody wants a lumpy cookie!
• Step 5: Let’s bring it all together. Turn your mixer to low. Slowly add the flour mixture. Let the flour disappear after each spoonful. This keeps the dough tender. Why do we add the flour slowly? Share below!
• Step 6: Once all the flour is in, mix a bit faster. Do this for about 30 seconds. Your dough will look soft and dreamy. It should be light and hold together. Isn’t it beautiful?
• Step 7: Now, the dough needs a short nap. Pop the whole bowl into the fridge. Let it rest for 15 minutes. This makes the dough easier to handle. It’s worth the wait, I promise.
• Step 8: Time to make the cookie balls! Use a small scoop or a spoon. Scoop up some dough. Then gently roll it in your hands. Make a nice, smooth ball. This part is so much fun.
• Step 9: Place the balls on your baking sheet. Leave some space between them. Now, take a fork and press down gently. Make a cute little criss-cross pattern. Flatten them just a bit. They are ready for their sparkles.
• Step 10: This is the best step! Shake your holiday sprinkles over the top. Use any colors you like. I love the red and green jimmies. They look so cheerful. Don’t be shy with them!
• Step 11: Bake them for 12 to 14 minutes. You can switch the pans halfway. The cookies should not turn brown. They are done when they are a pale, creamy color. They will look soft, and that’s perfect.
• Step 12: Let the cookies cool on the pan. This is very important. They need 10 to 15 minutes to firm up. Then you can move them to a rack. Try to wait until they are cool to eat one!

Cook Time: 12–14 minutes
Total Time: 22 minutes
Yield: 18 biscuits
Category: Dessert, Cookies

Let’s Get Creative! Fun Twists to Try

Once you master the classic, you can play! These biscuits are like a blank canvas. You can dress them up for any season. Here are a few of my favorite ideas. They are all so simple and fun.

• Lemon Sunshine: Swap the almond extract for lemon. Add a little lemon zest to the dough. Use yellow sprinkles. It tastes like a bright summer day.
• Chocolate Dip: Keep the classic flavor. After they cool, dip one half in melted chocolate. Let it harden. It’s so elegant and delicious.
• Spring Garden: Use pastel sprinkles instead of holiday ones. A little lavender extract is lovely here. Perfect for an Easter tea party.

Which one would you try first? Comment below!

Serving Them Up With Style

These biscuits are wonderful all on their own. But you can make them extra special. I love to stack them on a pretty cake stand. It looks so festive. You could also pack a few in a small box. Give them to a friend as a sweet gift.

What to drink with them? A cold glass of milk is always the best friend to a cookie. For the grown-ups, a sweet sherry or a creamy coffee liqueur is just right. It sips so nicely with the buttery flavor. Which would you choose tonight?

Keeping Your Butter Biscuits Blissful

These biscuits stay fresh in a sealed container for a week. You can also freeze the dough for later. Just roll it into balls and freeze them on a tray.

Once frozen, put the dough balls in a bag. I once forgot I had dough in the freezer. Finding it two weeks later felt like a little holiday gift.

Batch cooking lets you enjoy fresh treats anytime. This matters because a warm cookie can turn a bad day around. It is a small act of kindness for your future self.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cookie Troubles

Sometimes cookies spread too much. Your butter might be too soft. I remember when my first batch turned into one giant cookie.

If your dough is sticky, just chill it longer. This helps the cookies hold their shape. Getting the texture right builds your cooking confidence.

Do not let the cookies get brown. They are done when they look pale. This matters for a soft, melt-in-your-mouth feel.

Which of these problems have you run into before?

Your Biscuit Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. It works wonderfully.

Q: Can I make the dough ahead? A: Absolutely. Keep it in the fridge for two days.

Q: What if I do not have almond extract? A: Use all vanilla. The flavor will still be lovely.

Q: Can I double the recipe? A: Of course. Just mix in two separate batches.

Q: Are the sprinkles necessary? A: No, but they add a fun, colorful crunch. *Fun fact: The first holiday sprinkles were made in the 1930s!*

Which tip will you try first?

Sharing the Sweetness

I hope these biscuits bring joy to your kitchen. Making them is a simple, happy tradition. I love hearing your stories.

Seeing your creations makes my day. Please share your beautiful cookies with me. It connects all of us who love to bake.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Lena Morales.