Gingersnap Biscotti |

These cookies have all of the spice and molasses flavor of my grandmother’s famous gingersnaps, but with the extra snap and crunch of biscotti.

They’re perfect for dunking in coffee, hot cider, and even hot cocoa. Which means they’re practically breakfast food, right? Right? I may have eaten a few for breakfast the other day and I’m not even sorry about it.

Gingersnap Biscotti |

If you think you’re not a biscotti fan because you got burned by one that broke a tooth, give these a try. Their crunch is fun and harmless, and the flavor is fabulous.

They’re perfect for holiday dipping!

Gingersnap Biscotti |

Gingersnap Biscotti with White Chocolate Drizzle
Your favorite gingersnap cookies in biscotti form, with a white chocolate drizzle. Perfect for holiday dunking.
Yield: 2 dozen cookies
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup light or dark brown sugar, packed
  • 1 large egg
  • 1 tablespoon molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • Granulated sugar, for sprinkling
  • 5 ounces high quality white chocolate, chopped
  1. Preheat oven to 350°F. Line sheet pan with parchment paper.
  2. In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter and brown sugar on high speed until light in color and creamy. Mix in egg, followed by molasses.
  3. In large bowl, stir together flour, baking soda, cinnamon, cloves and ginger. Add flour mixture to butter mixture all at once and mix on low until incorporated.
  4. Divide dough in half and shape each piece into log about 4 inches wide and space evenly on the prepared sheet pan. Flatten each log to about 2 inches tall. Sprinkle generously with granulated sugar.
  5. Bake until edges are golden and surface is cracked, 20-25 minutes. Remove from oven and let cool on pan 20 minutes.
  6. Use serrated knife to slice logs into 1-inch thick slices. Place slices cut side-up on pan lined with parchment paper and bake additional 12-14 minutes until edges are brown. Let cool completely.
  7. In small heat-proof bowl, melt white chocolate in microwave at 60 percent power for 1 minute. Stir until smooth. If not completely melted, continue to microwave in 10 second intervals, being careful not to scorch.
  8. Drizzle melted chocolate over cooled cookies. Let sit 15 minutes before serving or storing. Store biscotti in airtight container at room temperature up to 1 week.

Disclosure: I am a paid contributor to the Go Bold with Butter website. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.

If you want even more cookie inspiration, check out Go Bold with Butter’s free Holiday Cookie E-book.

You may also like these posts:

Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.

This page contains affiliate links, which provide me a small percentage of all purchases made through them.


7 Responses to Gingersnap Biscotti with White Chocolate Drizzle

  1. Jaclyn says:

    These look heavenly! I love the gingersnap white chocolate combo and then you add biscotti in there too, wow! I need!

  2. mary says:

    I may have asked you this before, but I am unable to pin anything from your blog. I’d love to save it and make it for later. In your please share it bar, there is no pin button and i don’t do any of the other options. When I hover over your photos, no pin option appears. I haven’t had this problem before! Help! These look fantastic. I look forward to making them!

    • Annalise says:

      Hi Mary! Sorry, but I don’t use the rollover pin it option on my photos. You can easily get a Pinterest bookmark directly from Pinterest that will allow to you pin images from any website you visit. Hope this helps!

  3. Sues says:

    These are so beautiful! And something tells me they’re absolutely delicious, too!

  4. YUM!! Can’t wait to try these!

  5. Deborah says:

    I am a fairly recent convert to biscotti, and I can’t wait to try this recipe. They look awesome!!

  6. Chelsea says:

    Wait. Hold the phone. Biscotti is NOT legit breakfast food???? 😉
    Yum can’t wait to try this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *