Embossed Rolling Pin Biscuit Recipe

November 10, 2019Sew White

This is the best Embossed Rolling Pin Biscuit Recipe. This easy to follow recipe produces a dough which holds the pattern while cooking and tastes good too. It is an easy cookie dough recipe which is also perfect for using with a patterned rolling pin and with a cookie cutter too.

Although I’ve used this recipe for Christmas biscuits you can easily turn this into a non Christmassy recipe by leaving out the spices and keeping it vanilla only.

I love my embossed rolling pin! The pattern is so super cute and being that it is Christmasssy I have to make the most of it in November and December. I worked on a few recipes to try and get the dough perfect to hold the shape from the rolling pin and this is it. Luckily the ones that didn’t work I ate the evidence of.

Christmas Spiced Biscuits – Embossed Rolling Pin Biscuit Recipe

Embossed biscuits fresh out of the oven with reindeer and Christmas trees on

The best tip I can give for this recipe is keep the dough cold. If it’s cold the pattern with stay when it’s cooked. When it goes from the cold fridge to the oven it doesn’t get a chance to spread before the outer layers have cooked and hardened.

Also try not to work the dough too much. Once it rolled out the first time roll the rolling pin over and cut out as many biscuits as you can. With the remaining off cuts stack them roll them out again. Put it back in the fridge to get it get it cold again if you are going to use the embossed rolling pin on it.

This recipe also works really well for for making cookie cutter biscuits

Golden biscuits made with the Embossed Rolling Pin Biscuit Recipe

I love how these biscuits came out. The embossed rolling pin really left a beautiful pattern which cooked without distorting it. I love it. They also taste incredible. The smell of the Christmas spices really filled the kitchen which makes them a pleasure to make.

When you cook them make sure you take them out before they go golden brown as they will dry really hard. Unless you dip them in tea they won’t be easy to bite. This recipe also works really well for icing biscuits.

How do you use an embossed rolling pin for cookies?

Embossed rolling pins can be a fiddly but taking it gently and using a good cold dough will give you the best results. As will chilling the cookie dough again before popping them in the oven. Keeping the dough cool/cold the when rolling and baking will keep the pattern from spreading.

When you use the rolling pin dust it over with a little flour. If anything gets stuck in the grooves then use a pastry brush or clean paint brush to remove it. Dust every few rolls.

Unlike a normal rolling pin you want to roll once with the embossed rolling pin. Gently go in one direction with the same force through out. I found it easier to press on the main rolling pin rather than use the handles. Experiment and take it slowly and make sure the dough is cold but also not too covered in flour.

How do you use an embossed rolling pin?

Gently! When you use an embossed rolling pin you want to keep the pressure the same across the dough. You want to go in one direction slowly at a time. You won’t want to go backwards and forward in one go as that will break the pattern.

From there stamp out the biscuits and pop them on a greaseproof paper prepared baking sheet. Put them in the fridge for about 10-15 minutes. Bake directly from the fridge.


There are a few things which can go a little wrong with this recipe but from my experience they can all be fixed.

Sometimes the dough might not come together and stick as a dough. Which will then make it too crumbly to roll out. If the dough isn’t coming together when you mix it together it might either be you need a tiny bit more butter or you can try adding a few drops of water to help. Don’t add too much and do it a little at a time.

Another reason it might be too crumbly when being rolled out is that the dough has been over worked when you bought the dough together. The final reason it might be too crumbly to roll out is that that it’s been in the fridge too long so the dough isn’t rolling out but rather breaking.

If the pattern isn’t rolling out, your rolling pin might not have a deep enough design or you aren’t pressing hard enough. It takes a bit of practice to work out how to do it.

If everything is going to plan but when you bake them the design disappears it could be that your oven is running a bit too hot or they are being placed in a part of the oven which is running hot. (In my oven the top left side runs hotter than the rest so I avoid putting these biscuits near that side)

The biscuits could also have not been chilled for long enough. Make sure your oven is up to temperature before removing them from the fridge and pop them straight in the oven. They don’t need to be bought back to room temperature before being baked.

How do you clean embossed rolling pins?

Cleaning an embossed rolling pin is really easy. Once you’ve used it, use a pastry brush or soft washing up brush (dry) to wipe away any left over dough. Once it’s clean gently scrub it with a soapy brush to remove the grease.

Don’t over scrub and leave to air dry after taking most of the water off with a tea towel. Do not put them in the washing machine.

Vanilla embossed rolling pin biscuit recipe

If you want to make these non Christmassy then remove the spices. They will beautifully vanilla flavours. You could add a little extra if you want them with a super vanilla flavour.

You could also add some lemon zest if you want but just warned that the bits might interfere with the finished design. Lemon extract would work better.

What is “mixed spice “?

Mixed spice is a mix of Christmas winter spices, available at supermarkets in the UK as a ready mix. You don’t need it to make this recipe as you can add the spices separately. It is a mix of Ground Cinnamon, Ground Nutmeg, Ground Ginger, and ground Cloves.

In America, it would be similar to pumpkin spice mix or apple pie mix. It’s a great little mix to have. I hope that helps.

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How to use an embossed rolling pin?
Embossed Rolling Pin Biscuit Recipe pinterest pin
Embossed Rolling Pin Biscuit Recipe for a Christmas spiced recipe.

Embossed Rolling Pin Biscuit Recipe showing the finished biscuit with reindeer and Christmas tree

My embossed rolling pin wishlist from Amazon *Affiliate links*

If cookies are more your style try my Biscoff Chocolate Chip Cookies

Other delicious Christmas Sweet Treats

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Check out this recipe

Follow me on instagram to see what I’ve been making recently. www.instagram.com/sewwhite

Best Embossed Rolling Pin Biscuit Recipe

Sisley White
This is the best Embossed Rolling Pin Biscuit Recipe. This easy to follow recipe produces a dough which holds the pattern while cooking and tastes good too.
4.91 from 11 votes
Prep Time 30 mins
Cook Time 10 mins
Resting time 1 hr
Total Time 1 hr 40 mins
Course Bakes, Snack
Cuisine English
Servings 30 medium biscuits
Calories 125 kcal


  • Kitchen Scales
  • Mixing bowl
  • Embossed Rolling Pin
  • Normal Rolling Pin
  • Cookie cutters
  • sieve
  • spoon


  • 200 g unsalted butter
  • 200 g caster sugar
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon mixed spice
  • 0.5 teaspoon ground cinnamon
  • 400 g plain flour / all purpose flour


  • Cream the butter and sugar together until light and fluffy.
  • Mix in the egg and vanilla.
  • Mix in the spices.
  • Sieve in the flour and combine into a dough. If it is a bit crumbly to hold a few drops of water at a time to help bring it together.
  • Once the dough has pulled together wrap it in cling film and pop it in for 30 minutes.
  • Roll out the dough with the embossed rolling pin to just shy of a 1cm thickness.
  • Cut out the shapes you want and pop the pieces on a greaseproof paper lined baking tray.
  • Pop the cut out dough back into the fridge for 30 minutes.
  • Preheat the oven to 180ºC / 160ºC fan oven/ gas mark 4 or 350ºF.
  • Pop the biscuits in the oven for 8-10 minutes until the dough is firm to the touch and just starting to go light brown.
  • You don’t want them going golden brown or they will dry too hard. You can see how pale the finished biscuits are above.
  • Leave to cool on a cooling rack and once cold store in an air tight container.


•To make them great for all year remove the spices and keep them with a beautifully vanilla flavour.
•Troubleshooting ideas and solving problems in the blog post above.
•When making these biscuits don’t use spread or margarine. Proper butter will give you the best results.


Calories: 125kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 3mgPotassium: 19mgFiber: 1gSugar: 7gVitamin A: 175IUVitamin C: 1mgCalcium: 5mgIron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword best Embossed Rolling Pin Biscuit Recipe, Christmas Spice Biscuits, Christmas Spiced cookie cutter biscuit recipe, embossed rolling pin, rolling pin biscuit receipe, rolling pin cookie recipe
Tried this recipe?Let us know how it was!


  • Christmas Punch Cranberry Cocktail Recipe – Christmas Recipes

    November 10, 2019 at 11:20 pm

    […] What goes perfectly with this is my Christmas Spiced Biscuits. […]

  • Kavita Favelle

    November 12, 2019 at 7:25 am

    That rolling pin is utterly adorable, love how it imprints the dough to make such utterly cute biscuits, and they look delicious too.5 stars

  • Emma

    November 12, 2019 at 8:04 am

    Is it really weird that I have a wishlist of different embossed rolling pins…I love the idea of them but I’ve always been worried that the pattern won’t stay when the cookies are baked.
    Yours look amazing! I know what I’m treating myself to this festive season…5 stars

  • Choclette

    November 12, 2019 at 6:58 pm

    Seems like I can’t escape Christmas recipes – I’ve even done one myself! Love the definition on your biscuits. I have a rolling pin for similar, but I’ve never managed to get anything as good as these.5 stars

    1. Sew White

      November 12, 2019 at 9:11 pm

      It took some working out to get it crisp but it definitely works now. I can’t wait to make more! Merry Christmas.

  • Christina | Christina’s Cucina

    November 12, 2019 at 10:24 pm

    These would be so wonderful at a cookie/biscuit swap or to package up as gifts, or even to send in a package (they’d travel well)! Thanks for the lovely recipe; my mother has an embossed rolling pin and they are so much fun!5 stars

    1. Sew White

      November 18, 2019 at 10:10 am

      Oh I must do that for Christmas presents. What a fantastic idea. They would definitely post well I think.

  • Samuel Turner

    November 17, 2019 at 10:26 pm

    What stunning and beautiful biscuits! I’d love to try one.5 stars

    1. Sew White

      November 18, 2019 at 10:14 am

      I will make sure I get you a few biscuits before Christmas.

  • 12 Easy Christmas Cookie Recipes – Live Better Lifestyle

    November 26, 2019 at 11:35 am

    […] Full recipe here. […]

  • Janice Pattie

    November 29, 2019 at 4:23 pm

    I’ve looked at these embossed rolling pins and wondered how well they would work. Your cookies are delightful and I’m off to look at the rolling pins to see which one I would like.5 stars

  • Jo

    November 19, 2020 at 5:11 pm

    Is the temp really 180degrees?

    1. Sew White

      November 19, 2020 at 6:39 pm

      Yes 180 degrees Celsius.

      1. Coral

        December 20, 2020 at 1:00 am

        What if you don’t have a convection oven?

        1. Sew White

          December 21, 2020 at 12:54 pm

          Hi Coral, if you don’t have a convection oven you can also cook them at gas mark 4 or 350ºF.I hope that helps.

  • Julie Lindley

    November 21, 2020 at 7:13 pm

    I’m definitely going to try these as I’m making lots of homemade Xmas presents this year. I just wondered how long they will keep for as I dont want to spend all Xmas eve baking.
    Thank you.

    1. Sew White

      November 23, 2020 at 1:35 pm

      Hi Julie, these biscuits will last a few days if kept in an airtight box or bag. Last year I made them on the 22nd of December and they were still perfect to eat on Christmas day!

  • Gabi

    December 6, 2020 at 7:02 pm

    I tried the biscuit, really really delicious, easy to work with the dough.May I ask what type of flour do u use as my biscuits r not yellow at all like urs,more like dusty white colour.If I live it longer in the oven will be brown not yellow.
    Gabi5 stars

    1. Sew White

      December 6, 2020 at 8:36 pm

      Hi Gabi, thank you for your comment. I used basic supermarket white plain flour. It could have been the butter which changed the colour. Or the amount of spice I used. I would say the easiest way to change the colour would be the spices as that won’t interfere with the texture.

  • Jacque

    December 9, 2020 at 1:01 am

    I’m excited to make these! I was gifted an embossed rolling pin last Christmas and haven’t used it yet! Do these freeze well??

    1. Sew White

      December 9, 2020 at 9:00 am

      I haven’t tried freezing them but I would worry as they are delicate they might not survive it. You can keep the dough in the fridge for a day or two if you want to make it ahead of time. I really hope you enjoy using your new rolling pin!

      1. Cheryl

        December 25, 2020 at 12:09 am

        These cookies are absolutely delicious! I was planning on glazing them, but the flavor was divine just as they are. I will definitely make these again. Thanks for sharing!

        1. Sew White

          December 26, 2020 at 8:21 pm

          Thank you so much Cheryl for taking the time to leave a comment, I really appreciate it. I’m so glad they were enjoyed.

  • Denise Rodrigues Avelar

    December 10, 2020 at 6:00 pm

    I’ll try this week!!
    thanks for sharing the recipe.
    kisses from Brazil.

    1. Sew White

      December 11, 2020 at 11:46 am

      It’s so exciting to hear you found my blog all the way from Brazil! Merry Christmas x

      1. Denise Rodrigues Avelar

        December 13, 2020 at 6:27 pm

        I just tried the biscuit. Delicious!.
        The first batch was a little thick. The others were successful.
        Here, I used the oven 200 degrees Celcius.
        Putting the dough in the fridge helps a lot.
        Thank you! We loved it!

      2. Denise Rodrigues Avelar

        December 13, 2020 at 10:04 pm

        I tried the biscuit today, delicious!
        The first batch was a little thick, the others were successful.
        Putting it in the fridge helps a lot.
        Thanks! Merry Christmas!5 stars

  • Lesley Mather

    December 12, 2020 at 3:38 pm

    Wondering if these cookies freeze well? Have you tried to freeze them by any chance? Recipe looks delicious!

    1. Sew White

      December 14, 2020 at 10:39 am

      Hi Lesley, I would recommend making them fresh as they are delicate I would be worried about them bending or warping as they defrosted.

  • Shirley Mondrick

    December 14, 2020 at 8:16 pm

    I followed this recipe to the t. My cookies had great embossing before cooking. I has the dough in the fridge for 3 hours, then cooled and cut them out. Back into the fridge for 30 minutes then baked. Disappointed the embossing was only about 50% there when cooked. Not sure what went wrong. Back to the old recipe I have.

    1. Sew White

      December 14, 2020 at 10:32 pm

      Hi Shirley, I’m sorry the recipe didn’t work completely. It sounds like it could either by the embossed rolling pin isn’t deep enough to get a sharp design. Or the oven was too hot. If it’s too hot the butter will melt before it cooks and disrupts the design. It could be that a part of the oven is hotter than the rest if some worked and some didn’t. You could try adding an empty baking tray to the top of the oven to push the heat down.

  • marie

    December 15, 2020 at 12:22 am

    Hello you biscuits looks so beautiful! I have used the same recipe but i can’t get the any print of my biscuits. I don’t know what I am doing wrong? Can you help please?

    1. Sew White

      December 15, 2020 at 12:01 pm

      Hi Marie, what seems to be the problem? Is the design coming out on the dough at all when rolled or is it disappearing when baking?

  • Nancy Bobbitt

    December 19, 2020 at 9:48 pm

    What is “mixed spice “?

    1. Sew White

      December 21, 2020 at 12:55 pm

      Mixed spice is a mix of Christmas winter spices, available at supermarkets in the UK. It has ground cinnamon, ground ginger and ground cloves too. It’s a great little mix to have. I hope that helps.

    2. Cheryl

      December 25, 2020 at 12:13 am

      I googled this question, as I didn’t know either. It said it was similar to pumpkin pie spice in the states and listed the specific spices. I actually used apple pie spice because it was similar but included cinnamon and didn’t have any unpronounceable ingredients. Turned out great!

  • Terry

    December 21, 2020 at 4:47 pm

    The taste was wonderful however the design disappeared as the cookies baked. I am a professional barber so I followed exactly the directions. I will just pipe a design on each or dust with powdered sugar.4 stars

    1. Sew White

      May 25, 2021 at 12:31 pm

      This could be from the dough not being chilled enough or the oven temperature is too high. It could also be the rolling pin. If the design isn’t deep enough it’s hard to keep the pattern when cooking. I’m glad they were still delicious x

  • Gail Schroeder-Hoffman

    January 3, 2021 at 7:55 pm

    I would love this recipe in the American measurements if possible. Thank you!

    1. Sew White

      January 5, 2021 at 1:09 pm

      Hi Gail, if you scroll up to the recipe – in the ingredients section there is a US button which has all the ingredients in cups and ounces for you.

  • Annabel

    June 13, 2021 at 12:12 am

    Thanks for sharing this recipe. I doubled it and ended up using more water as our altitude is 3891 ft. I didn’t have caster sugar (we call it berry sugar in Canada), nor did I have any of that so I ground down regular white sugar a little finer. Baking time was spot on too. I took them out just when the corners were starting to colour. Mine were about 1/2 a cm thick though and they were still nice to eat. I also added a drop of concentrated peppermint oil. As for the texture – perfect! I print my own rollers. The texture after baking remained just as when I rolled the dough uncooked. There was only a little spreading but negligible and didn’t distort the images. Thank you again for a wonderful recipe.

    1. Sew White

      June 13, 2021 at 9:35 am

      thank you so much for taking the time to let me know how you got with the recipe. I’m glad you enjoyed it and the idea of adding peppermint oil is something I am going to have to try!

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