Snickerdoodle Biscotti
Light, crispy, and with that signature cinnamon and sugar topping. These Snickerdoodle Biscotti are just like your favorite cookie but in crunchy biscotti form which make them the best compliment to any cozy drink.
If you love making biscotti as much as I do, be sure to check out some of my other favorites like my Chocolate Malt Biscotti, Glazed Oatmeal Raisin Biscotti, Blueberry Muffin Biscotti, Thin Mint Biscotti, or Eggless Coconut Chocolate Chip Biscotti.
A Quick Look At The Recipe
- Recipe Name: Snickerdoodle Biscotti
- Ready In: 1 hour 20 minutes
- Makes: 12 biscotti
- Main Ingredients: salted butter, cane sugar, cinnamon, all purpose flour
- Flavor Profile: buttery cookie with cinnamon and sugar
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Medium
- Why You’ll Love It: crispy snickedoodle biscotti, perfect for dipping
Summarize & Save This Content On
Why You'll Love This Recipe
- Crispy: I love biscotti because these twice-baked cookies are delicious and crispy! This is a combination of snickerdoodle cookies and the best crispy, dipping cookies.
- Snickerdoodle Inspired: This Snickerdoodle Biscotti is inspired by the nostalgic snickerdoodle cookies. It has a vanilla cookie base with a hint of cinnamon and it's topped in the classic snickerdoodle cookies topping of a mixture of cinnamon and sugar.
- Fall Vibes: Biscotti always seems like a fall cookie because it goes so well with warm and cozy drinks. This is perfect for dipping in coffee, tea, or hot chocolate.
- Organic Cookies: I love making organic cookies because I can indulge knowing I'm eating the best ingredients while enjoying a sweet treat.
Ingredients
- Butter: I use Organic Valley Salted Butter in this biscotti. You can use your favorite butter. If you are using unsalted butter, just add 1/4 teaspoon of salt to the dough.
- Cane Sugar: Just like snickerdoodle cookies, the sugar I use is all organic cane sugar. This creates lightly sweet organic cookies! I also use this as part of the topping.
- Cinnamon: My favorite cinnamon is organic Korintje cinnamon. This is my favorite variety as I think the flavor profile is the best. You can read more about cinnamon in my post Best Cinnamon to Bake With. We use cinnamon inside the biscotti dough and for the cinnamon-sugar topping in this snickerdoodle version. So using a high quality cinnamon you like is important.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Powder: I use baking powder in this biscotti because there is no acid. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always use a digital food scale for the best results.
- I use a stand mixer for ease, but if you don't have a mixer you can use a large bowl and stir with a spatula and a little elbow grease.
- Make sure your butter is soft. Softened butter is key for biscotti. We don't want cold butter or melted butter as it won't provide the right texture. I like to leave butter out on the counter at room temperature to soften naturally overnight. This usually provides you with perfectly soft butter. But, if the temperature is cooler you may still need to soften it. If you are softening in the microwave, only do 10 seconds at a time per 1/2 cup of butter. Otherwise, you can melt portions of the butter into liquid and that is not good.
- Use the best high quality organic cinnamon, especially because cinnamon is the prevalent flavor in this Snickerdoodle Biscotti recipe! Not all cinnamon is created equal, my favorite kind is Frontier Co-Op Korintje Cinnamon.
- Gluten Free: Replace the all purpose flour with 269 grams (scant 1 ¾ cups) gluten free flour blend.
- Most biscotti recipes will tell you to use a serrated knife, but I find a chef's knife works much better for cleaner cuts and it's what I prefer.
- If you go to cut your biscotti and it is breaking, leave it for a few more minutes. The resting period is meant for it to cool, so that when you cut it, you get nice clean cuts and it doesn't break. So if it didn't cool enough, just give it a few more minutes. Especially if it's warmer outside or in your kitchen, you can experience this.
- Biscotti is crispy and meant to be this way. So, it should be stored in a cool dry place to keep it's crispy texture.
- High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 minutes.
How to Make Snickerdoodle Biscotti
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract.
- Cream the butter and sugar together until smooth and no bits of butter remain.
- Add the eggs, flour, baking powder, and salt in that order.
- Mix on low until a cookie dough forms and no streaks of flour remain.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
- To make the topping: In a small dish, mix together the cane sugar and cinnamon.
- Spread over the top of the dough log.
- Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes.
- Trim off the edges, then slice into 12 pieces which are about 1/2 to 3/4 inch slices, separate them, and bake again for 20 minutes or until golden brown and crispy. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- Allow to cool completely on the baking sheet.
Recipe FAQ's
A cookie is only baked one time and a biscotti is baked two times. The Italian word for “twice baked” is biscotti! So, a biscotti is just a cookie that is twice baked to create an incredibly crispy cookie. They are usually formed into an oblong shape as well, though I often make square or triangle biscotti too (I have some of those recipes in my book Cookies for Everyone!).
Using the same flavors as a snickerdoodle cookie is what makes this biscotti snickerdoodle flavored. We're using a sugar cookie base, adding in cinnamon, and sprinkling the top with a cinnamon and sugar mixture, just like classic snickerdoodle cookies.
Biscotti is baked twice to get its signature crispy, crunchy texture.
Yes, you can replace the all purpose flour with 269 grams (scant 1 ¾ cups) gluten free flour blend, I used Namaste Organic Perfect Flour blend for testing.
This can happen if the first bake wasn't long enough or the biscotti wasn't cool enough. All ovens are a little different. So, always look to make sure biscotti looks set, but not completely done, after the first bake. Then, the resting time is super important as it allows the log to cool, so you can get nice clean cuts. If you start cutting and notice biscotti is breaking, feel free to let it sit another 10 minutes to cool some more.
Look for visual signs that the biscotti is golden brown and dry and crispy. The cut sides should look dry and the tops will be cracked.
Under baking or slicing the pieces too thick can cause your biscotti to be soft in the centers. Be sure to slice properly and bake until dry, crispy and golden brown.
Homemade biscotti is a crunchy and crispy cookie, so it's best stored in a cool dry place. I usually just leave mine out on the counter on a plate for a few days while we eat it. Don't store it in an airtight container or cake dome as it may become soft or soggy.
If you stored it in an airtight container at room temperature, this can happen. If you are putting in an airtight container, it needs to be refrigerated or frozen.
Yes, you can freeze in an airtight container for up to 3 months. Just thaw and enjoy.
How to Enjoy Snickerdoodle Biscotti
- I love this with a fresh cup of coffee with Brown Butter Butterscotch Sauce!
- Enjoy with Chai Tea Hot Chocolate, Boozy Pumpkin Spice Hot Chocolate, or Caramel Hot Cocoa.
- These are perfect for dunking in a big glass of milk!
- Indulge with a Healthy Gingerbread Hot Cocoa with Bone Broth for an extra cozy spiced snack.
More Cinnamon Recipes to Try
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Snickerdoodle Biscotti
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
Topping
- 28 grams cane sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract.
- Cream the butter and sugar together until smooth and no bits of butter remain.
- Add the eggs, flour, baking powder, and salt in that order and mix on low until a cookie dough forms and no streaks of flour remain.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
- To make the topping: In a small bowl, mix together the cane sugar and cinnamon and spread over the top of the dough log.
- Bake for 35 minutes or until the middle looks set, but not completely done.
- Remove from oven and let rest for 15 minutes.
- Trim off the edges, then slice into 12 pieces which are about 1/2 to 3/4 inch slices, separate them, and bake again for 20 minutes or until golden brown and crispy.
- Store in a cool, dry place for up to 7 days.
Video
Notes
- Always use a digital food scale for the best results.
- I use a stand mixer for ease, but if you don't have a mixer you can use a large bowl and stir with a spatula and a little elbow grease.
- Make sure your butter is soft. Softened butter is key for biscotti. We don't want cold butter or melted butter as it won't provide the right texture. I like to leave butter out on the counter at room temperature to soften naturally overnight. This usually provides you with perfectly soft butter. But, if the temperature is cooler you may still need to soften it. If you are softening in the microwave, only do 10 seconds at a time per 1/2 cup of butter. Otherwise, you can melt portions of the butter into liquid and that is not good.
- Use the best high quality organic cinnamon, especially because cinnamon is the prevalent flavor in this Snickerdoodle Biscotti recipe! Not all cinnamon is created equal, my favorite kind is Frontier Co-Op Korintje Cinnamon.
- Gluten Free: Replace the all purpose flour with 269 grams (scant 1 ¾ cups) gluten free flour blend.
- Most biscotti recipes will tell you to use a serrated knife, but I find a chef's knife works much better for cleaner cuts and it's what I prefer.
- If you go to cut your biscotti and it is breaking, leave it for a few more minutes. The resting period is meant for it to cool, so that when you cut it, you get nice clean cuts and it doesn't break. So if it didn't cool enough, just give it a few more minutes. Especially if it's warmer outside or in your kitchen, you can experience this.
- Biscotti is crispy and meant to be this way. So, it should be stored in a cool dry place to keep it's crispy texture.
- High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 minutes.
Nutrition
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Lightly spiced with an amazing texture on top, this Snickerdoodle Biscotti is a delicious combination of classic cookie and crunchy biscotti!