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Gingerbread Biscotti with white chocolate drizzle

Easy Gingerbread Biscotti

Stephanie Brubaker
This Easy Gingerbread Biscotti Recipe is perfectly spiced, with a sweet white chocolate drizzle. Excellent with coffee, and great for gifting!
Prep Time 15 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 28


  • 1/3 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup molasses
  • 1 tsp vanilla extract
  • 1 TBS ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 1/2 cup all purpose flour
  • 6 oz white chocolate melted


  • Preheat oven to 350
  • In a large mixing bowl cream together the butter and sugar until light and fluffy.
  • Add eggs, molasses, vanilla, spices, and salt and mix well.
  • Mix in baking soda and flour just until combined.
  • Divide dough in two, and form each one into a log about 12x4" and place on a parchment lined baking sheet. Press down until logs are about 1/2" thick.
  • Bake for 25 minutes, then remove from oven and allow to cool about 5 minutes.
  • With a sharp serrated knife, slice logs into 3/4" slices and place cut side down on the baking sheet. Bake 8 minutes then flip each biscotti and bake 8 more minutes.
  • Once the biscotti are completely cooled, drizzle with melted white chocolate. Add sprinkles if desired.
    Allow the chocolate to harden before storing in a tightly sealed container.
Keyword biscotti, christmas cookies, gingerbread, molasses