Gingerbread biscotti cookies are the perfect cookie treat for the holidays! They are slightly spicy but then drizzled with a sweet brown sugar glaze. Their size and shape make them the best cookie to dip into your coffee or tea!
Here we are back with the gingerbread recipes man. This time we turned them into biscotti. Honestly I think biscotti are so underrated- I made these insane Cookie butter biscotti so long ago!
Biscotti is an Italian name for these cookies meaning twice baked. You shape the cookie dough into logs to bake them once, then slice them on a diagonal and bake them again. This result is a super crunchy and crispy cookie that is perfectly dip-able.
These biscotti are just a little spicy from the ginger but in the best way possible. Then you pour this sweet warm brown sugar glaze over them and it just takes them over the top!
Ingredients needed for this recipe
You probably have most of the ingredients for this recipe in you pantry except for maybe molasses. Make sure you buy molasses that says “un-sulfered” on it or it will be super bitter.
How to make these cookies
What’s great about biscotti cookies are that you don’t need a mixer, and you can make them in one bowl. Traditionally biscotti recipes don’t have butter so this makes it a dairy free cookie!
- Start by combining the eggs, molasses and vanilla in a medium sized bowl. Mix with a large spatula or wooden spoon until evenly combined.
- Add in the brown sugar and rest of the dry ingredients including flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix until a firm yet slightly sticky dough forms.
- Divide the dough into two equal parts and shape them into flat logs on a cookie sheet. Wet your hands to make the shaping easier if the dough is too sticky. Bake them for 25 minutes then remove from the oven.
- Let the cookie logs cool. You’ll be slicing through the logs so you want to make sure that they are pretty cool before slicing or else your cuts can get mushy.
- When the logs are cool, use a serrated knife in a sawing motion and slice 1/2 inch slices on a diagonal.
- Place the slices back on the cookie sheet and bake them again for another 20-25 minutes flipping the cookies halfway through.
Wet ingredients Finished biscotti dough Pre baked logs Baked biscotti logs Slice it on a diagonal Twice baked
Now you can eat the cookies or you can go the extra mile and make a brown sugar glaze to drizzle over them.
How to make the glaze
Melt the butter in a small pot over low- medium heat. Add the brown sugar and stir to melt it all together. Take the pot off the heat and add in the confectioners sugar and milk or water.
Stir until a loose glaze forms then drizzle them all over the cookies.
Tips for the glaze
- To make it dairy free substitute the butter for a vegan butter spread and use water instead of milk
- Drizzle it over the cookies immediately because it will harden fast!
- If you are freezing the biscotti- skip the glaze and make it right before you serve them.
Storing and freezing
Store the cookies in an airtight container at room temperature, they will keep for a week! To freeze, line the biscotti in a freezer safe bag and squeeze as much air out of it that you can. Freeze for up to 2 months.
Want more holiday cookies? Try these!
- Italian Rainbow Cookies
- Crispy Gingersnap cookies
- Double Chocolate Peppermint Cookies
- Chocolate Orange Shortbread Cookies
Gingerbread Biscotti Cookie Recipe
Ingredients
For Gingerbread Biscotti
- 3 eggs large
- 3 tbsp molasses unsulfered
- 2 tsp vanilla extract
- 1 cup brown sugar
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon add 1/2 tsp more according to taste
- 1/2 tsp nutmeg add 1/2 tsp more according to taste
- 1/2 tsp ground ginger add 1/2 tsp more according to taste
- 1/4 tsp kosher salt
Brown Sugar Glaze
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 cup confectioners sugar
- 1 tbsp milk add a little more if it's still too thick
Instructions
For the gingerbread biscotti
- Preheat the oven to 350° F and prepare 2 cookie sheets with parchment paper.
- In a medium sized bowl combine the 3 eggs, 3 tablespoons of molasses and 2 tsp vanilla. Stir with a spatula until combined well. Add in the 1 cup brown sugar and mix again until combined.
- Add in the 3 cups flour, 1 tsp baking soda, 1/2 tsp each of cinnamon, nutmeg, and ground ginger. Add in 1/4 tsp kosher salt as well. Mix to combine making sure that all the dry ingredients are mixed in well.
- Divide the dough into 2 equal parts. Shape each part into a long flat log. You can use one cookie sheet to bake both logs on.
- Bake the logs for 25 mins. Then cool for 15 minutes. Make sure the logs are cool before you start slicing them. Using a serrated knife, cut 1/4-1/2 inch slices on the diagonal. You will now need two cookie sheets to bake the sliced cookies.
- Lie the cookies flat on the cookie sheet and bake them for another 20 minutes flipping the cookies halfway through. Remove from the oven and cool on a cookie rack. Now prepare the glaze.
Brown sugar glaze
- Melt 1/4 cup butter in a small pot over low- medium heat. Add in 1/2 cup brown sugar and stir to melt. Take the pot off the heat and add in 1 cup of confectioners sugar and 1 tbsp milk or water. Mix until a loose glaze forms and drizzle over the cookies immediately!
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