Gingerbread Biscotti Recipe

      150 Servings


For the Biscotti:
  • 1/2 cup Unsalted Butter
  • 1 cup Granulated Sugar
  • 1 cup Molasses
  • 4 Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 3 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Nutmeg
For the Sweet Orange Glaze:
  • 1 1/2 cups Powdered Sugar
  • 3 tablespoons Orange Juice
  • 1/2 teaspoon Orange Zest


For the Cookies:

  1. Cream together the butter and sugar. Add in the molasses and then mix in the eggs 1 at a time. Then add the vanilla. Scrape down the sides of the bowl.
  2. In another bowl whisk together the flour, baking powder, salt, ginger, cloves, and nutmeg.
  3. Gradually add the flour mixture to the molasses mixture, scraping down the sides occasionally.
  4. Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours.
  5. Preheat the oven to 350°F. Using a tablespoon, spoon the dough out onto an ungreased cookie sheet about 2" apart. The dough is SUPER sticky! But it bakes up pretty and round, I promise.
  6. Bake for 8-9 minutes. Let the cookies cool for about 5 minutes and then use a sharp knife to slice each baked round into 1/4 - 1/2" slices.
  7. Lay the slices on one side. Then bake again for 4 minutes.
  8. Let the cookies cool completely before glazing.

For the Sweet Orange Glaze:

  1. Mix powdered sugar with orange juice and orange zest.
  2. Dip half of each baked cookie into the glaze. You can use a spoon to assist. Lay the cookies on a piece of wax paper or foil to let the glaze set up.


  • Store in an airtight container.
  • This biscotti recipe can be made into tons of tiny little cookies (instructions provided above) or it can be baked into about 24 large, more traditional biscotti cookies.
  • To bake the larger cookies, divide the dough in half. Recover and refrigerate the portion that you aren’t baking just yet. Pat the half you are baking into an oval that’s about 3/4” thick. The dough will be SUPER sticky. No worries! It bakes up pretty. Bake it at 350°F for 25 minutes. Let it cool for 5 minutes, slice into 12 pieces, lay the flat on one side, and bake again for 12-15 minutes.
  • To glaze the larger cookies I like to drizzle it all across the top.


Cooking Method:
Cookie Week
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Related Recipes:
Cookie Week Recipes, Cookie Recipes, Baking Recipes, Baked Recipes, Biscotti Recipes, Christmas Recipes, Dessert Recipes, Party Food Recipes, Winter Recipes
Recipe Yields:
150 tiny cookies
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Heather Tullos
Recipe Yields: 150 tiny cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 142 minutes

Nutrition Facts

Serving Size 1
Servings Per Recipe 150

Amount Per Serving
Calories from Fat 6
Calories 33

% Daily Value*
Total Fat 1g
  Saturated Fat 0g
Sodium 16mg
Total Carbohydrate 6g
  Dietary Fiber 0g
  Sugars 4g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Heather Tullos

About Heather

Heather, the author behind the blog Sugar Dish Me, really really really loves waffles. She's our newest Breakfast fanatic, and we're so glad!