This Sugar Cookie Biscotti Recipe is a crispy and crunchy recipe, which is made with butter and rainbow sprinkles. It’s a fun take on the classic, ready in about 2 hours and 15 minutes.
Jump to RecipeSugar Cookie Biscotti Recipe Ingredients
For the Biscotti:
- 3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 cup (1 stick) salted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature, divided
- 2 tsp. vanilla extract
- 1/2 cup rainbow sprinkles, divided
For the Glaze:
- 2 cups powdered sugar
- 3 Tbsp. milk, plus more as necessary
- 1/4 tsp. vanilla extract
How To Make Sugar Cookie Biscotti Recipe
- Prep and Combine Dry Ingredients: Preheat the oven to 350°F and line a large baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour and baking powder; set aside.
- Cream Butter, Sugar, and Eggs: In the bowl of a stand mixer, beat the room temperature butter and granulated sugar on medium speed until creamy, about 3 to 4 minutes. Reduce the speed to low and beat in 2 of the eggs, one at a time, followed by 2 teaspoons of vanilla. Scrape down the bowl, then increase the speed to medium and beat until well combined.
- Finish the Dough: Reduce the mixer speed to low and add the flour mixture in 3 additions, mixing until just combined after each. Using a wooden spoon or spatula, fold in 6 tablespoons of the rainbow sprinkles.
- Shape and Prep the Logs: Divide the sticky dough in half and place both pieces on the prepared baking sheet. Lightly oil your hands and shape each piece of dough into an 8-by-4½-inch rectangle, leaving space between them on the sheet.
- Add Egg Wash and Sprinkles: In a small bowl, lightly beat the remaining egg. Brush the egg wash over the top of both dough logs. Sprinkle the top of the dough evenly with the remaining 2 tablespoons of sprinkles.
- First Bake: Bake the logs for 25 to 30 minutes, until they are lightly browned and firm to the touch. Remove from the oven but leave the oven on. Let the logs cool on the baking sheet for about 15 minutes.
- Slice the Biscotti: Once cool enough to handle, transfer a log to a cutting board. Using a large serrated knife, carefully slice the log crosswise into ½-inch-thick biscotti. Arrange the slices on the baking sheet with a cut side facing up.
- Second Bake for Crunch: Bake the sliced biscotti for 10 minutes. Remove the sheet, flip each slice over, and bake for another 10 minutes, until they are lightly golden and feel dry and crisp. Transfer to a wire rack to cool completely.
- Glaze and Set: While the biscotti cool, whisk together the powdered sugar, 3 tablespoons of milk, and the remaining ¼ teaspoon of vanilla in a medium bowl to make the glaze. Adjust with more milk, a teaspoon at a time, if needed. Dip one end of each cooled biscotti into the glaze or drizzle it over the top. Allow the glaze to set completely, about 15 minutes, before serving.
Recipe Tips
- How to get the perfect biscotti crunch? The double-baking process is essential. The first bake cooks the log through, and the second bake draws out the moisture from the cut slices, making them perfectly dry, crunchy, and ideal for dipping.
- Why is my dough so sticky? This is a soft, sticky dough, which is normal. The recipe’s tip to use oiled hands for shaping the logs is the secret to handling it easily without it sticking to your fingers.
- How do I get clean, even slices? There are two keys: let the baked logs cool for the full 15 minutes so they are firm enough to handle, and use a long, sharp serrated knife (like a bread knife) with a gentle sawing motion.
- What are the best sprinkles to use? Rainbow “jimmies” (the long, skinny ones) are the best choice as they hold their color well during baking. Nonpareils (the tiny balls) can sometimes bleed their color into the dough.
What To Serve With Sugar Cookie Biscotti
These crunchy cookies are made for dipping into warm beverages.
- A hot cup of coffee or a latte
- A mug of hot chocolate
- A cup of black or herbal tea
- A cold glass of milk
How To Store Sugar Cookie Biscotti
Room Temperature: The biscotti will keep in an airtight container at room temperature for up to 1 week. Freeze: Store them in an airtight, freezer-safe container for up to 3 months. Let the cookies thaw at room temperature for about an hour before serving.
Sugar Cookie Biscotti Nutrition Facts
- Serving: 1 biscotti
- Calories: 140kcal
- Protein: 2g
- Fat: 4g
- Carbohydrates: 24g
- Sugar: 14g
- Sodium: 55mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is what makes biscotti, biscotti! The name literally means “twice-cooked.” The second bake is what dries them out and gives them their signature hard, crunchy texture, perfect for dunking.
Yes, you can prepare the dough, shape it into logs, wrap them tightly in plastic wrap, and refrigerate for up to 3 days or freeze for up to 3 months. Thaw frozen dough in the refrigerator overnight before applying the egg wash and baking.
It’s very easy to adjust. If the glaze is too thick, whisk in more milk, just a teaspoon at a time, until it’s a dip-able consistency. If it’s too thin and runny, whisk in more powdered sugar until it thickens up.
Try More Recipes:
- Shortbread Cookies Recipe
- Butterscotch Chocolate Chunk Cookies Recipe
- Gingerbread Sandwich Cookies Recipe
Sugar Cookie Biscotti Recipe
Course: DessertCuisine: Italian-AmericanDifficulty: Easy32
servings25
minutes50
minutes140
kcalA fun and festive twist on a classic Italian cookie, with the sweet flavor of a sugar cookie and the signature crunch of biscotti, all finished with a sweet glaze and rainbow sprinkles.
Ingredients
3 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 cup salted butter, softened
1 cup granulated sugar
3 large eggs, divided
2 1/4 tsp. vanilla extract, divided
1/2 cup rainbow sprinkles, divided
2 cups powdered sugar
3 Tbsp. milk
Directions
- Preheat oven to 350°F. Whisk flour and baking powder.
- Cream butter and sugar. Beat in 2 eggs and 2 tsp vanilla. On low, mix in the dry ingredients. Fold in 6 Tbsp sprinkles.
- Divide dough in half. On a parchment-lined sheet, use oiled hands to shape dough into two 8×4½-inch logs.
- Brush logs with the remaining beaten egg and top with remaining 2 Tbsp sprinkles.
- Bake for 25-30 minutes. Cool for 15 minutes, then slice crosswise into ½-inch-thick pieces.
- Arrange slices cut-side-up on the baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes until crisp. Cool completely.
- Whisk powdered sugar, milk, and ¼ tsp vanilla. Dip or drizzle over cooled biscotti and let set.
Notes
- Oiling your hands is the key to shaping the sticky dough without a mess.
- Let the logs cool for the full 15 minutes before slicing to prevent them from crumbling.
- A long serrated knife (like a bread knife) works best for getting clean, even slices.
- Don’t skip the egg wash; it gives the biscotti a lovely sheen and helps the sprinkles stick.
