Okay, so you guys KNOW I’m all about cookies, especially when they’ve got that cozy, spicy kick! These Easy Gingerbread Biscotti? Total game changer. They’re basically gingerbread cookies, but like… grown-up and dunkable in coffee (or wine, shhh, don’t tell anyone). They’re crunchy, they’re gingery, and they are SUPER easy to make. Even I can’t mess them up too badly, and that’s saying something. Seriously, if you’re looking for a holiday cookie that’s a little different but still screams “Christmas,” you NEED these in your life.

My husband, bless his heart, isn’t always the biggest fan of my baking experiments (remember the avocado brownies? We don’t talk about those). But THESE? He practically inhales them. Last Christmas, I made a double batch and hid half in the pantry (don’t judge!), and he still found them. He was dipping them in his morning coffee, his afternoon tea, even trying to sneak them after dinner. I finally gave up and just made another batch. Now, they’re officially a “thing” in our house. Everyone wants them!

Why You’ll Love This Easy Gingerbread Biscotti Recipe

Okay, let’s be real:

They’re like gingerbread, but you get to dunk them in coffee. Coffee dunking is a MAJOR win in my book.
Biscotti sounds fancy, but seriously, it’s just baking a loaf, slicing it, and baking it AGAIN. It’s foolproof, I promise.
They last FOREVER. Okay, maybe not forever, because you’ll eat them all, but they keep well, which is great for holiday chaos.
Gingerbread, that’s all I need to say.

How to Make It

Alright, so first things first, you’re gonna need to preheat your oven. Crank that baby up to 350°F (175°C). While that’s happening, grab a big bowl – the biggest you have, probably, because why not? – and cream together your butter and sugar. You want it light and fluffy, so don’t skimp on the creaming. I usually just use my electric mixer because my arm gets tired. If you’re feeling ambitious and want to do it by hand, go for it! You’ll get a workout in!

Next, beat in your eggs one at a time. Don’t just dump them in, okay? One at a time! Then stir in your molasses (OMG, the smell!) and vanilla. Make sure you use real vanilla. The imitation stuff just doesn’t cut it.

In another bowl (yes, another one, sorry about the dishes), whisk together all your dry ingredients: flour, baking powder, baking soda, salt, and all those amazing spices – ginger, cinnamon, cloves, nutmeg. Don’t skip the spices! That’s what makes it gingerbread!

Now, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing makes tough biscotti, and nobody wants that. Your dough will be kinda sticky, and that’s totally fine.

Shape the dough into two logs, about 9 inches long and 3 inches wide. Place them on a baking sheet lined with parchment paper. This is important! Parchment paper is your friend. It prevents sticking.

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Bake for 30 minutes, or until the logs are firm. Let them cool on the baking sheet for about 10 minutes. This is the hardest part because the house smells SO GOOD.

Now, here’s the fun part: Slice the logs into ½-inch thick slices. I use a serrated knife because it’s less likely to squish the biscotti. Arrange the slices on the baking sheet and bake for another 10-12 minutes per side, until they’re golden brown and crispy. This is where the magic happens! They’ll firm up as they cool.

Let them cool completely on a wire rack. And then… EAT THEM! Dip them in coffee! Share them with friends! Hide them from your husband! Whatever makes you happy!

Ingredient Notes

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Molasses: Okay, this is KEY for that gingerbread flavor. Don’t try to skip it or substitute it with something weird like… I don’t know, ketchup? Just get molasses. Dark or light, doesn’t really matter. I usually use whatever I have lurking in the back of the pantry.
Spices (Ginger, Cinnamon, Cloves, Nutmeg): Don’t be shy! Load ’em up! Freshly ground is always better, but let’s be honest, I usually use the pre-ground stuff because I’m lazy. Make sure they’re not ancient, though, or they won’t have much flavor. I may have used some spices that were a tad old. But hey, still tasted fine.
Butter: Real butter, people! None of that margarine stuff. And make sure it’s softened, or you’ll be creaming forever. I usually forget to take it out of the fridge, so I microwave it for like 10 seconds. Don’t tell the baking police.

Recipe Steps: RULE: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

Preheat oven to 350°F (175°C).
Cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in molasses and vanilla.
Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Gradually add dry ingredients to wet ingredients until just combined.
Shape dough into two 9-inch logs on a parchment-lined baking sheet.
Bake for 30 minutes, then cool for 10 minutes.
Slice logs into ½-inch thick slices.
Arrange slices on the baking sheet and bake for 10-12 minutes per side, until golden brown and crispy.
Let cool completely on a wire rack.

What to Serve It With

Okay, obvious answer: coffee. But also, tea! Hot chocolate! Mulled wine! Eggnog! Basically anything warm and cozy. They’re also amazing with a scoop of vanilla ice cream, if you’re feeling extra decadent. Or, you know, just eat them straight out of the jar. I won’t judge.

Tips & Mistakes

Don’t overmix the dough! I said it before, and I’ll say it again. Overmixing = tough biscotti. No bueno.
Make sure your oven is at the right temperature. Oven thermometers are your friend. Mine is probably lying to me, but I just go with it.
Don’t burn them! Keep an eye on them during the second bake. They can go from golden brown to burnt pretty quickly. I speak from experience.
If your dough is too sticky to handle, chill it in the fridge for 30 minutes before shaping it into logs.
Experiment with different spices! Cardamom, allspice, white pepper… go wild! Just don’t add ketchup, okay?

Storage Tips

These bad boys keep FOREVER in an airtight container. Seriously. I’ve had them sitting around for like a week (if they last that long!) and they’re still good. They might lose a little of their crispness, but who cares? Just dunk them in coffee! And yeah, I’ve totally eaten them cold, straight from the container for breakfast. Don’t judge my life choices!

Variations and Substitutions

Okay, so I’ve tried a few things:

Different flours: I’ve used whole wheat flour for a slightly nuttier flavor. It works, but they’re a little denser. Gluten-free flour? Haven’t tried it, but let me know if you do!
Nuts: I added chopped walnuts once, and they were amazing. Pecans would be good too. Or almonds. Or… you get the idea.
Chocolate: Dipped them in melted chocolate. Enough said.
Honey instead of sugar: If you are watching the sugar these would be ok with honey.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just swap out the regular flour for a gluten-free blend. I haven’t tried it with this specific recipe BUT I’ve done it with cookies before and it’s always worked out ok. Just make sure it’s a blend meant for baking, or they might get a little weird.

Do I have to use parchment paper?

Look, you don’t *have* to, but trust me, you’ll thank me later. Clean up is a breeze, and nothing sticks. If you don’t have it, grease the baking sheet REALLY well. Like, REALLY well.

Can I use a stand mixer instead of a hand mixer?

Absolutely! Stand mixer, hand mixer, wooden spoon and a lot of elbow grease… whatever works!

How sweet is this? Can I tone it down a bit?

They’re pretty sweet, but not cloyingly so. If you want to cut back on the sugar, try reducing it by ¼ cup. You could also swap in some maple syrup or honey for a portion of the sugar. I’ve done it when I was running low on regular sugar and they turned out great!

What if I skip the cloves? I don’t like cloves.

Okay, fine, skip the cloves. But honestly, they add a nice little something-something. Maybe just use a TINCH of allspice instead? Or just leave them out completely. Your biscotti, your rules!

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Easy Gingerbread Biscotti Recipe