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Gingerbread biscotti piled on top of a white plate on a pink background

Gingerbread Biscotti Cookie Recipe

Gingerbread biscotti cookies are such a perfect treat for the holidays! They are slightly spicy but then drizzled with a sweet brown sugar glaze.
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Course: Cookies
Cuisine: Italian
Keyword: biscotti cookie recipe, gingerbread cookies, holiday cookies, how to make biscotti cookies
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 15 minutes
Total Time: 1 hour
Servings: 30 cookies
Calories: 130kcal
Author: Sam Adler


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


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.
    2 unbaked logs of biscotti cookies on a sheet tray.
  • 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.
    Slices made into a log of biscotti
  • 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!


This recipe makes a lot of cookies about 30-35 slices! 
Wet your hands when shaping the dough into logs to make it easier if the dough is too sticky.
If you are freezing the biscotti, don't glaze them before freezing. Make the glaze before you serve them.
They are delicious without the glaze too! 


Nutrition Facts
Gingerbread Biscotti Cookie Recipe
Amount Per Serving (1 cookie)
Calories 130 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 20mg7%
Sodium 72mg3%
Potassium 63mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 71IU1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.