There’s something about the scent of molasses and spice wafting from the oven that instantly wraps my kitchen in a hug. That’s the magic I wanted to capture with these Gingerbread Biscotti Sticks—a rustic, grown-up twist on a holiday classic that offers a delightfully crunchy snap and a warm, spicy kick. For me, this easy recipe is the heart of holiday baking, transforming simple ingredients into a batch of unique Christmas cookies that feel both nostalgic and wonderfully new. They’re the kind of project that turns an ordinary afternoon into a comforting ritual.

If you’re looking through Christmas cookie recipes for something a little different, let me suggest these sturdy, twice-baked sticks. They are my go-to when I need Christmas dessert ideas that stray from the ordinary but still deliver that deep, familiar comfort. Perfect for dunking into a hot drink, they stand out as truly special holiday treats, whether you’re gifting them or serving them to guests.

This Christmas baking project is wonderfully straightforward, and once you learn the method, you’ll see how simple it is to get impressive results. To play with the flavors, I sometimes dip the ends in white chocolate and roll them in crushed candy cane to create a peppermint biscotti variation. Whether you stick with the classic gingerbread or experiment, these sticks are sure to become a cherished part of your Christmas baking ideas.

If you're looking for the perfect Gingerbread Biscotti Sticks, you're in the right place. Whether you love Christmas Cookie or want to explore our Chicken Breast Recipes collection, we've got you covered.

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Why You’ll Love This Gingerbread Biscotti Sticks

• Ultimate dunker: Their slender shape and satisfying crunch are engineered for your favorite hot beverage.
• Deep, complex flavor: A blend of molasses, spices, and a pinch of black pepper creates a warm, sophisticated profile.
• Satisfying snap: The double-baking method ensures they are dry, sturdy, and perfectly crisp.
• Incredible aroma: Your kitchen will smell like a holiday dream with ginger, molasses, and spice wafting from the oven.

Ingredients & Tools

• 280 g all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ⅛ tsp freshly ground black pepper
• 85 g unsalted butter, softened
• 100 g granulated sugar
• 1 large egg
• 80 ml molasses (not blackstrap)
• 1 tsp vanilla extract
• 50 g coarse sugar, for rolling (optional)

Tools: A stand mixer or hand mixer, baking sheet, parchment paper, a sharp serrated knife, and a cooling rack.

Notes: Using high-quality, fresh spices is key here—they really make the flavor pop. And don’t be scared off by the black pepper; it just adds a subtle warmth in the background that makes the other spices sing. The coarse sugar for rolling is optional, but it gives the sticks a lovely sparkly, crunchy exterior that I absolutely adore.

Nutrition (per serving)

Serves: Makes about 24 sticks | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes (plus cooling)

Before You Start: Tips & Ingredient Notes

• Why the black pepper? It might seem unusual, but a tiny amount enhances the warm, spicy notes of the ginger and cinnamon without making the biscotti taste peppery. It adds a layer of complexity that makes these feel truly special.
• Measuring your flour correctly is crucial. For the best results, spoon your flour into the measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, leading to a dry, crumbly dough that’s hard to work with.
• Don’t use blackstrap molasses. It has a very strong, bitter flavor that can overpower the other ingredients. Look for light or dark molasses, which have a milder, sweeter taste that’s perfect for baking.
• Let your butter soften properly. You should be able to press your finger into it easily, but it shouldn’t be melty or greasy. This ensures it creams perfectly with the sugar, creating a light texture in the final biscotti.
• The dough will be sticky — that’s normal! This is a softer dough than a standard cookie dough. Chilling it and using wet or floured hands to shape it will make the process much, much easier. Don’t be tempted to add more flour.

How to Make Gingerbread Biscotti Sticks

Storage & Freshness Guide

• Fridge: Not recommended; store at room temperature in an airtight container.
• Freezer: Freeze in a freezer-safe bag or container for up to 3 months.
• Reviving: If they soften, bake at 325°F for 5–10 minutes, then cool completely.

Serving Suggestions

Complementary Dishes

• A soft cheese board — The creamy, tangy flavor of a good Brie or Camembert provides a fantastic contrast to the spicy, crunchy biscotti. It’s an unexpected but brilliant pairing.
• Spiced pear or apple compote — A warm, softly stewed fruit compote allows you to dip the biscotti for a softer, cake-like texture, highlighting the shared spice notes.
• Pumpkin or sweet potato soup — Serve a couple of biscotti sticks on the side for a crunchy element that complements the soup’s earthy, sweet, and savory flavors beautifully.

Drinks

• Strong Italian espresso — This is the classic pairing for a reason. The bitter, intense coffee is the perfect match for the sweet and spicy cookie, and the biscotti stands up to a vigorous dunk.
• Spiced chai latte — Double down on the cozy spices. The creamy, warm tea makes for a luxurious dipping experience that feels like a full-on holiday treat.
• A glass of Vin Santo or a rich dessert wine — The sweet, fortified wine clings to the biscotti, and the alcohol helps to bring out the deeper molasses and spice flavors.

Something Sweet

• Dark chocolate pot de crème — The bitter, silky chocolate is a dreamy backdrop for the spicy biscotti. Use the stick almost like a spoon for a perfect bite.
• Lemon sorbet — The bright, sharp acidity of the lemon cuts through the richness of the biscotti and cleanses the palate, making each bite taste fresh and new.
• Vanilla bean ice cream — Create your own deconstructed affogato by placing a biscotti stick on top of a scoop and letting it soften slightly. It’s simple, but utterly divine.

Top Mistakes to Avoid

• Slicing the logs while they’re too hot. I’ve messed this up before too—impatience leads to crumbles! The structure needs time to set. If you slice them hot, they will squash and fall apart instead of giving you clean, neat sticks.
• Using a dull knife to slice. A sharp serrated knife is non-negotiable. A dull blade will press down on the log and crack it, while a serrated edge will saw through cleanly, preserving the shape and all those lovely air pockets.
• Over-baking during the second bake. The sticks will continue to harden as they cool. If you bake them until they are rock-hard in the oven, they’ll be tooth-shatteringly hard once cooled. You want them to be dry and crisp to the touch, but not dark brown.
• Adding too much flour when shaping. The dough is supposed to be sticky. If you work in too much extra flour while rolling the logs, your biscotti will be dry and tough, losing that desirable tender-crunchy texture.

Expert Tips

• Tip: For a more intense ginger flavor, add 1-2 tablespoons of finely chopped crystallized ginger to the dough along with the dry ingredients. It gives you little chewy, spicy bursts that are absolutely fantastic.
• Tip: If your dough is too soft to slice neatly after the first bake, pop the whole sliced tray back into the turned-off, but still warm, oven for 10 minutes. The residual heat can help firm them up just enough to handle without over-baking.
• Tip: Make them your own with a drizzle! Once completely cool, melt some white or dark chocolate and drizzle it over the sticks. The combination of chocolate and gingerbread is a timeless winner.
• Tip: For perfectly uniform sticks, weigh the dough before dividing it. This ensures your two logs start out the same size, which means they’ll bake at the same rate and you’ll get sticks that are all the same length.
• Tip: These actually taste better the next day! The flavors have more time to meld and the texture becomes even crisper. Store them in an airtight container at room temperature for up to two weeks.

FAQs

Can I make these biscotti sticks without a mixer?
Absolutely! You can make them by hand, it just takes a bit more elbow grease. Use a sturdy wooden spoon to cream the butter and sugar together until well combined. Then, mix in the wet ingredients. Finally, switch to a spatula to fold in the dry ingredients until a dough forms. The key is to make sure your butter is properly softened to make the creaming process by hand much easier.

How do I store gingerbread biscotti sticks, and how long do they last?
Once completely cooled, store them in an airtight container at room temperature. They are very shelf-stable thanks to the double-baking process and will keep their perfect crunch for about 2 weeks. You can also freeze them for up to 3 months in a freezer-safe bag or container. There’s no need to thaw them—just take them out and enjoy, or warm them briefly in a low oven.

My biscotti sticks are a little softer than I’d like. What happened?
This usually means they needed a few more minutes in the second bake. The good news is, it’s an easy fix! Simply arrange them on a baking sheet and pop them back into a 325°F (160°C) oven for 5-10 minutes. Let them cool completely on a wire rack again, and they should crisp up perfectly. Humidity can also be a factor, so make sure they are sealed in an airtight container after cooling.

Can I substitute the molasses with something else?
While molasses is key for that authentic, deep gingerbread flavor, in a pinch you can use dark corn syrup or maple syrup. The flavor profile will be different—lighter and less robust—but it will still work. I would not recommend honey, as its flavor is too distinct and can overpower the spices. Honestly, for the best result, try to find molasses!

Why did my logs spread so much during the first bake?
This is typically caused by butter that was too warm or the dough not being chilled sufficiently. The chilled, firm dough holds its shape better in the initial high heat of the oven. If you find your logs are consistently spreading too flat, try chilling the shaped logs on the baking sheet for an extra 15 minutes before baking. This helps solidify the butter again, reducing spread.