Buying guide
Biscuit Cutters for Christmas Baking
Stars, trees and gingerbread people: the cutters worth having for Christmas biscuits, and how to keep their shapes sharp.
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Cut-out biscuits are one of the most fun Christmas bakes, especially with children. Good cutters give clean shapes that hold their detail in the oven.
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We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria in this guide to compare what's available.
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What to look for
| Feature | Why |
|---|---|
| Stainless steel | Sharp edges, will not rust |
| Plastic | Safe for small hands; less crisp edges |
| Deep sides | Cut through thicker dough cleanly |
| Simple shapes | Fine details blur as biscuits spread |
| A rolled top edge | Comfortable to press |
Tips for sharp shapes
- Chill the dough before rolling and the cut biscuits before baking.
- Dip the cutter in flour between cuts.
- Roll evenly, about 5 mm thick, so they bake at the same rate.
- Store cutters dry; even stainless steel can mark if left damp.
A firm dough like shortbread holds shapes well. For round cutters, see scone cutters.
Frequently asked questions
Why do my cut-out biscuits spread?
Usually the dough was too warm or too buttery. Chill the cut biscuits for 15 minutes before baking.
Metal or plastic biscuit cutters?
Metal cutters give sharper edges; plastic ones are safer for young children.
How thick should cut-out biscuits be?
About 5 mm. Thinner biscuits are crisper but break more easily.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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