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Christmas Sprinkle Condensed Milk Biscuits

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Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 12-14 minutes per batch
Total Time: About 1 hour 15 minutes
Difficulty: Easy – Beginner Friendly
Intensity: Low – A relaxing, family-friendly baking project.

Ingredients

For the Biscuits:

  • 225g (1 cup / 2 sticks) unsalted butter, softened at room temperature

  • 120ml (½ cup) sweetened condensed milk

  • 1 teaspoon pure vanilla extract

  • 300g (2 ½ cups) all-purpose flour, plus extra for dusting

  • ¼ teaspoon salt

For Decorating:

  • 60ml (¼ cup) sweetened condensed milk, for brushing

  • 100g (1 cup) Christmas sprinkles (jimmies or nonpareils work best)

Equipment

  • Electric hand mixer or stand mixer

  • Large mixing bowl

  • Plastic wrap

  • Rolling pin

  • 2-3 inch round cookie cutter (or a fluted cutter for a festive touch)

  • Baking sheets

  • Parchment paper or silicone baking mats

  • Pastry brush

Instructions

Step 1: Cream the Butter & Condensed Milk

In your large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 1-2 minutes until it is smooth and creamy. Scrape down the sides of the bowl. With the mixer on low, gradually pour in the ½ cup of sweetened condensed milk and the vanilla extract. Mix until just combined and uniform. The mixture may look slightly curdled—this is perfectly normal.

Step 2: Form the Dough

Add the flour and salt to the wet ingredients. Mix on the lowest setting (or by hand with a wooden spoon) until the flour is just incorporated and a soft, pliable dough begins to form. Avoid overmixing. The dough will be soft and slightly sticky.

Step 3: Chill the Dough

Turn the dough out onto a lightly floured surface and gently bring it together into a smooth disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. This firms up the butter, making the dough easier to roll and preventing the biscuits from spreading too much in the oven.

Pro-Tip: You can make the dough up to 2 days ahead. Let it sit at room temperature for 10-15 minutes before rolling if chilled overnight.

Step 4: Roll & Cut

Preheat your oven to 180°C (160°C fan-forced) / 350°F. Line your baking sheets with parchment paper.
Lightly flour your work surface and rolling pin. Unwrap the chilled dough and roll it out to a thickness of about ¼ inch (6mm). Using your chosen cutter, press straight down without twisting to cut out biscuit shapes. Gather the scraps, re-roll, and continue cutting until all dough is used. Place the cut-outs about 1 inch apart on the prepared baking sheets.

Step 5: The Magic Glaze & Sprinkle

Using your pastry brush, lightly brush the top of each unbaked biscuit with a thin layer of the reserved sweetened condensed milk. This acts as an edible glue and creates a beautifully golden, shiny finish. Immediately pour your Christmas sprinkles into a shallow bowl or plate. Gently press the brushed top of each biscuit into the sprinkles to create a vibrant, dense coating. Return to the baking sheet.

Step 6: Bake to Golden Perfection

Bake in the preheated oven for 12-14 minutes, or until the edges are just beginning to turn a very light golden brown. The tops will remain pale but the condensed milk glaze will become shiny. The key is to avoid over-baking for a tender, melt-in-your-mouth texture.

Step 7: Cool & Serve

Allow the biscuits to cool on the baking sheet for 5 minutes—they are fragile when hot. Then, carefully transfer them to a wire rack to cool completely. The biscuits will firm up as they cool.
Serve on a festive platter with a cup of tea, hot cocoa, or mulled wine. Store in an airtight container at room temperature for up to 1 week.

Chef’s Notes

  • Butter is Key: Ensure your butter is properly softened (cool to the touch but easily indented) for the best creaming texture.

  • Sprinkle Wisdom: For cleaner edges, apply sprinkles before baking as instructed. For a more rustic look, you can press additional sprinkles onto the warm biscuits right as they come out of the oven.

  • Flavor Variations: Add the zest of one orange to the dough for a citrus twist, or substitute ½ teaspoon of almond extract for the vanilla for a marzipan-like flavor.

Nutrition Information

(Per biscuit, based on yield of 24)

  • Calories: ~180 kcal

  • Total Fat: 9g

  • Saturated Fat: 5.5g

  • Cholesterol: 25mg

  • Sodium: 35mg

  • Total Carbohydrates: 23g

  • Dietary Fiber: 0.5g

  • Sugars: 12g

  • Protein: 2g

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