These Turtle Cookies are my absolute favorite way to doctor my chocolate chip cookie recipe! You just add a Rolo and a pecan and you have cookies inspired by Turtle Candy – the perfect easy recipe! My mom loves Turtles – the candy, that is. Turtle candy is a chocolate and caramel confection with pecans.…
These Turtle Cookies are my absolute favorite way to doctor my chocolate chip cookie recipe! You just add a Rolo and a pecan and you have cookies inspired by Turtle Candy – the perfect easy recipe!
My mom loves Turtles – the candy, that is. Turtle candy is a chocolate and caramel confection with pecans. They get their name because their shape resembles a turtle: chocolate coated caramel “shell” with pecans sticking out around the edges. She’d get a box every so often and it would be gone in a day!
I originally made this cookie as a semi-homemade one using store bought cookie dough, but then I decided I needed to make it from scratch with my favorite chocolate chip cookie recipe! You could also use my double chocolate chip cookies for an even more turtle-like flavor.
Ingredients Needed
Butter: My favorite cookies start with melted butter.
Sugars: Both granulated suigar and packed brown sugar for the cookies.
Egg: Buy large eggs
Chocolate Chips: You can use your favorite! Semi-sweet chocolate chips from Trader Joe’s are my fav, but you can also use milk chocolate chips.
Rolos: You could also use Dove brand, or any chocolate caramel candy. I prefer Rolos and use them in lots of things (like Cookie Cups or Rolo Stuffed Oatmeal Cookies).
Pecans: I use pecan halves to make these the best turtle cookies!
How to Make Chocolate Turtle Cookies
Make the cookie dough by stirring the melted butter with sugars, then mix in egg, salt, vanilla, and baking soda. Stir in all-purpose flour then mix in chocolate chips. Use a cookie scoop to scoop 2-tablespoon size cookie dough balls. Chill at least 30 minutes.
Bake cold cookies until almost done (will still be a bit glossy on top). Place a Rolo on top of each cookie. Bake 1-2 additional minutes, or until the candy is starting to be melty.
Press a pecan on top the melting Rolo immediately after removing from oven. Let them chill to set on a baking sheet or wire rack.
Expert Tips
You can use pre-made cookie dough (like Pillsbury refrigerated dough) if you want.
Once you’ve made the cookies give them some time to set up. The melted Rolo needs to harden before you stack the cookies.
You might never go back to regular chocolate chip cookies after you try these turtle cookies! It’s one of my favorite ways to dress up store-bought cookie dough and no one will guess they’re not made from scratch! All that caramel, chocolate and pecans takes them to a whole new level.
Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer or stirring by hand). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 30 minutes.
Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 10-13 minutes (at this point they’re under done still but they will keep baking while the Rolo heats up). They should be almost done around the edges and just slightly glossy in the center.
Remove the pans from the oven and place an unwrapped Rolo in the center of each cookie. Return to the oven for 2-3 additional minutes, until the Rolo looks melty and the cookies are done. Immediately press a pecan on top the Rolo after removing pans from the oven.
Cool completely before removing from cookie sheets. Store cooled cookies in an airtight container for several days or freeze for a few months.
Video
Notes
You can use my chocolate chip cookie recipe OR use store bought OR a refrigerated cookie dough you’ve baked and cooled.
Chewy molasses cookies are richly flavored with molasses and warm spices. These old-fashioned cookies are the perfect recipe to add to your holiday baking list!
Even though Thanksgiving still isn’t for another week, my mind is already on Christmas cookies. Maybe it’s because Thanksgiving is so late this year, or maybe it’s just because we could all use a little holiday cheer these days.
Either way, I refuse to apologize for the cookie recipes I’ve got coming up in the next few weeks.
The first time I shared these soft, chewy molasses cookies was when I was pregnant with Elle. Fast forward to now and life has changed a whole lot (I’m a mom of 2 now, for starters), but this recipe is still at the top of my favorites list.
There’s just something about that crunchy sugar coating and old-fashioned molasses flavor that makes me swoon year after year.
These easy Gingerbread Oatmeal Cookies are chewy, loaded with cozy flavor, and the addition of molasses makes them extra delicious.…
These easy Gingerbread Oatmeal Cookies are chewy, loaded with cozy flavor, and the addition of molasses makes them extra delicious. Perfect for the holidays or any day!
Gingerbread oatmeal cookies have the chewy factor going for them, with slightly crispy edges.
Oats make them heartier and more satisfying in a stick-to-your-ribs kind of way than standard gingerbread recipes. The molasses and spices give these cookies bolder flavor than other oatmeal cookies.
Because of that ginger flavor, I could see these gingerbread oatmeal cookies fitting in nicely with any holiday cookie tray. I also think they’re flexible enough that you could serve them the rest of the year too, like gingerdoodles.
This is an easy drop cookie recipe, which means there are no cookie cutters or rolling pins involved. Just portion the dough into balls and let the oven do the rest!
These gingerbread oatmeal cookies are full of cozy flavor! The molasses adds so much depth and complexity, which you just can’t get from other sweeteners.
There’s a bit of room to put your own spin on these gingerbread oatmeal cookies. Add some espresso powder for a gingerbread latter flavor!
Easy Ingredients
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights
Unsalted butter – Melt this and let it cool slightly before you start the recipe.
Light brown sugar – The molasses adds plenty of flavor already, so you don’t need dark brown sugar (which is also flavored with molasses) here.
Molasses – Avoid blackstrap molasses, which is quite bitter. I prefer it in savory recipes rather than recipes where we need sweetness.
Quick-cook oats – You’ll process these to partially grind them. You can substitute old-fashioned oats, but do not substitute steel-cut oats.
Spices – Cinnamon, nutmeg, ground ginger, and ground cloves are classic gingerbread spices.
Powdered sugar – The smaller sugar particles mean this melts smoothly into the glaze. Powdered sugar is also known as confectioners’ sugar.
Heavy whipping cream – For a rich, thick glaze.
How to Make Gingerbread Oatmeal Cookies
Make the Dough:
Pulse the oats in a food processor until partially ground.
Beat together the butter with the sugars, then beat in the egg and molasses. Stir in the dry ingredients and oats.
Bake the Cookies:
Use a 2 tablespoon cookie scoop to drop the dough onto a parchment-lined baking sheet.
Bake in a 350ºF oven for 14-16 minutes. Remove the cookies from the oven and use a spoon to push in the edges and ensure they’re nice and round.
Glaze the Cookies:
Whisk the powdered sugar with the heavy cream and cinnamon until smooth.
Dollop a teaspoon of icing onto each cookie.
Spread the glaze with a butter knife or offset spatula.
Allow the icing to set, then store or serve.
Tips and Tricks
Use a 2 Tablespoon cookie dough scoop if you have one. This helps you get evenly sized gingerbread oatmeal cookies, which means they’ll finish baking at the same time and be roughly the same size.
Let the cookies cool completely before frosting them. If they’re even a little bit warm, the glaze will simply melt into the cookies.
Store gingerbread oatmeal cookies in an airtight container at room temperature for up to 1 week.
Freeze these cookies in an airtight container or freezer bag with parchment separating the layers for up to 3 months. Thaw at room temperature before serving.
These easy Gingerbread Oatmeal Cookies are chewy, loaded with cozy flavor, and the addition of molasses makes them extra delicious. Perfect for the holidays or any day!
Course Cookies
Cuisine American
Keyword iced oatmeal cookie recipe, oatmeal cookies
Start by processing the oats. Add quick-cook oats to a food processor (or blender) and pulse until partly ground. I pulsed mine 7 times, about 1 second each. Set oats aside.
In a large mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add egg and molasses, until well blended.
Add in remaining dry ingredients, including the processed oats. Stir just until fully combined.
Using a 2 Tablespoon cookie scoop, drop dough onto a parchment paper lined cookie sheet about 2 inches apart. Bake in a 350 degree oven for 14-16 minutes. Remove cookies from the oven and use a spoon (or back of spatula) to reshape the cookies (some of the cookie dough may spread, making mis-shapen cookies). Allow cookies to cool on the pan for 5 minutes, then remove and cool completely on a wire cooling rack.
To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Dollop 1 teaspoon of icing onto the top of each cooled cookie, spreading it with a knife or offset spatula. Allow the icing to harden, about 30 minutes.
Notes
Processing the oats creates a chewy texture without increasing the baking time. Quick oats when processed act as a binder in the cookie batter, helping create the perfect dough structure. You can use old-fashioned rolled oats too, if you process them as directed above. Do not use steel cut oats for this recipe.
Store frosted cookies in an airtight container at room temperature for up to one week.
Freeze cookies in a single layer separated by parchment paper for up to 3 months.
These Cardamom Cookies are full of cozy holiday flavor! This Scandinavian-inspired cookie recipe is perfect for adding to your Christmas…
These Cardamom Cookies are full of cozy holiday flavor! This Scandinavian-inspired cookie recipe is perfect for adding to your Christmas cookie menu. You’re only 30 minutes away from fresh baked cookies.
For more recipes with cardamom flavor, try my Chai Latte Cupcakes and Chai Donuts. If you enjoy a warm chai latte, you’ll love these cookies!
Chewy Cardamom Orange Cookies
Cinnamon is everywhere this time of year, but I think it’s time for cardamom to have its moment in the spotlight! First up is this cardamom cookie!
Cardamom is similar to ginger, but it has a different flavor. This makes sense because ginger comes from a root, while cardamom comes from a seed. Like ginger, people consider cardamom a warm spice, but it has a citrusy undertone.
Dark brown sugar – Dark brown sugar has a stronger molasses flavor, which works well with the cardamom.
Egg yolks – Using yolks instead of whole eggs makes these cookies chewier and richer. You can refrigerate the whites for a few days or freeze them for a recipe like Peppermint Meringue Cookies.
Orange zest – Orange also pairs beautifully with cardamom thanks to its citrus notes.
You can store the cardamom cookies in an airtight container at room temperature for up to one week. Make sure to let them cool completely before storing them.
This cardamom cookie dough freezes well! See my guide on how to freeze cookie dough. You can also freeze these cookies after you bake them. Keep them in an airtight container for up to 3 months and thaw at room temperature.
If you have a spice grinder at home, I highly recommend buying whole cardamom pods and grinding them yourself. Freshly ground cardamom is an extra step that is so worth it!
It’s easier to separate egg whites from yolks when the eggs are cold. Keep them in the refrigerator until you are ready to bake.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set it aside.
In a large mixing bowl (use the paddle attachment on a stand mixer), beat butter with sugars for 2-3 minutes. Add in egg yolks, orange zest, and vanilla extract. Beat until fully combined.
Add flour, baking powder, salt, and cardamom to the wet ingredients. Beat until the crumbly mixture comes together into a cookie dough ball.
Using a 2 Tablespoon cookie scoop, drop cookie dough into a bowl of the reserved 1/4 cup of granulated sugar. Roll cookie dough in sugar then place on parchment paper lined cookie sheet. Place cookie dough 2-inches apart.
Bake cookies for 12-14 minutes until edges are lightly browned. Remove from the oven and lightly tap the tops with a spatula. Cool on pans for several minutes, then remove and cool completely on a wire rack.
Notes
Use my guide on how to zest a lemon for best tips and tricks on zesting an orange.
Store cooled cookies in an airtight container at room temperature for up to one week.
Freeze dough using my guide on how to freeze cookie dough. Or freeze cookies in a freezer safe, airtight container for up to 3 months. Thaw on counter overnight.
A buttery crust and a layer of gooey caramel studded with pecans and chocolate chips make these caramel pecan bars one irresistible dessert.
I first made these caramel pecan bars almost 10 years ago. They were one of the first things I baked after moving into our old house, and the recipe still holds a special place in my heart.
And why wouldn’t it? We love both caramel and pecans around here – my salted caramel sauce and candied pecans are two of my very favorite things. So a recipe that combines the two ingredients is sure to be a hit.
Classic pecan bars are always a favorite around the holidays. But these caramel pecan bars change things up a bit and give the old standby a twist that I think you’ll love.
I have a feeling you’re gonna want to whip these up for all of your cookie exchanges this year.
The other day, I saw on a Dallas food forum a request for places that serve champurrado. This is a Mexican beverage that combines hot Mexican chocolate with masa harina…
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The other day, I saw on a Dallas food forum a request for places that serve champurrado. This is a Mexican beverage that combines hot Mexican chocolate with masa harina...
Guys, don’t judge me, but I went for years thinking that Biscotti was for old ladies only. Maybe even just the Italian ones. I mean who is eating this cardboard? People whose tastebuds have all died off, obviously. But ohhhh was I wrong. Fresh, home baked biscotti is a delight to the soul. A crispity,…
Guys, don’t judge me, but I went for years thinking that Biscotti was for old ladies only. Maybe even just the Italian ones. I mean who is eating this cardboard? People whose tastebuds have all died off, obviously. But ohhhh was I wrong. Fresh, home baked biscotti is a delight to the soul. A crispity, crunchy, snappy cookie recipe with almond flavor and chocolate chips. PERFECT for dunking in hot chocolate, milk, or coffee. My life may never be the same!
On Saturday I threw an “Art party” for Valentine, who turned 8 over the weekend. Because having 14 little girls running around the house with acrylic paint sounds like my idea of FUN. 🤩 😳
I bought drop cloths in bulk in preparation. The box arrived in the mail and Eric opened it. He was like, really, THIRTY drop cloths?? I was like, I’m sorry, is there a version of this party where you want to run out of plastic to cover up our Actual Furniture, that will be Actually Ruined if all hell breaks loose?? I was about ready to drop-cloth Edison’s entire body, just to keep him from diving right in to the paint, swimming pool style.
We made it through the party just fine, not a drop of paint on the couch or rug. Amazing, right?! Then, just as we were riding off into the sunset, someone was cleaning up and accidentally dropped a glass bowl full of Doritos. It made the most explosive sound and shattered E-V-E-R-Y-W-H-E-R-E, like I’m talking 100 million tiny pieces of glass ALL over my kitchen. The kitchen that was, of course, still strewn with drying paint projects and party appetizers…and now sprinkled with sparkly diamond death shards.
It was one of those moments that was so shocking all I could do was laugh and laugh, standing immobile, with razor bits of glass in my hair.
Mother: 0. Children: 1. I know this wasn’t even their doing, but somehow it still feels like a win for them. I swear I could hear them laughing about the dominance of entropy in the other room.
Well, things are back to normal in my kitchen, no more glass, and we have important things to discuss. Important things like BISCOTTI.
Biscotti: world’s driest most boring cookie??
I had never made biscotti in my life (BECAUSE WHY WOULD YOU), before my best friend Sarah told me that she makes a huge batch every year and keeps it on hand in the freezer for her husband to snack on throughout the Christmas season.
BUT. Sarah’s no fool my friends. She’s the mastermind behind these Chicken Fajitas and this Green Goddess Salad. She knows what’s up. If she thinks biscotti is worth a quadruple batch of every year, I needed to try it out.
What is biscotti?
In Italy, biscotti means cookie (any cookie at all). In America, biscotti means “those rock-hard crunchy cookie-sticks in a glass jar on the counter at the coffee shop.” Waaait, come back! Y’all know that’s not what I’m about. I’ve developed a much more tender, buttery version of Biscotti, that delivers in the snappy crisp category, but still has flavor…and lots of chocolate chips.
They’re still delightfully crisp and just the right shape for dipping into your coffee, hot chocolate, or milk! If I haven’t convinced you yet, just remember that saying you hate biscotti when you’ve only tried the coffeeshop version is like saying you hate spaghetti when you’ve only tried Spaghettios. The Italians know what they’re doing when it comes to food guys, we know this!!
Sarah gave me her recipe, which she found years ago from America’s test kitchen. I tried it and knew I could do better. It wasn’t bad, just not super flavorful. Here’s what I changed:
Important rules for the best Biscotti:
If you don’t find a quality recipe, your biscotti is going to taste like those tough ones they sell at Costco (which also have anise in them, gag.) Here’s what makes this recipe exceptional:
We’re using brown sugar, which brings moisture and flavor.
We’re adding in an extra egg yolk, making the biscotti more moist and tender, while staying characteristically “snappy”
Slice the biscotti as thin as you can without them crumbling into tiny pieces. 1/2 inch is ideal. This gives us biscotti that snaps satisfyingly, rather than the big-n-thicc biscotti baseball bats that you have to unhinge your jaw for.
For heaven’s sake, if you’re a newbie, go easy on yourself: add the chocolate chips. They bring phenomenal flavor and texture. If you are a grown up, add toasted nuts, or dried fruit! Someday I will be as cool and mature as you!
Interview with a 13-year-old about Biscotti
I interviewed my daughter Charlotte to see what she thought about this new “biscotti” that she hadn’t tried before. (Have your tweens tried biscotti?? Sometimes I feel like my kids live under a rock, and then I remember it’s my responsibility to be exposing them to the world. 🤪)
What did you think Biscotti was going to be like at first? “I had never heard of it. But when I saw it, I was like wow, what is this new thing. I thought it looked like bread that had raisins, but it was actually chocolate chips, which is way better of course.” [amen, Charlotte]
When you took your first bite: “I took a bite and it was good. Then I dipped it in hot chocolate, and it was AMAZING. It’s very crispy. It’s especially good when it first comes out of the oven, because it’s super snappy crispy but the chocolate is still warm and melty.”
So, there you go. Biscotti and chocolate: a winning combination indeed.
Biscotti recipe ingredients
For being a “fancy” cookie you usually only see at coffee shops, biscotti come together pretty quickly (no chilling), and most of the ingredients are pantry items you probably already have at home. Glance through the list to see what you need, but be sure to double check the recipe card for full ingredient measurements and instructions!
flour
baking powder
kosher salt
sugar
salted butter
eggs
vanilla extract
almond extract
chocolate chips
How to make biscotti cookies
Let’s get started! Beat up that butter until it’s smooth and creamy. Start out with butter that is slightly softened, but not too much. We are not chilling this dough, so you don’t want the butter overly soft, or your dough will be too soft.
Add in the white and brown sugar. (Brown sugar is less traditional but adds more moisture, making these Biscotti more tender than usual. You already knew you were team brown sugar…now you know why)
Add in 2 eggs plus an extra egg yolk. This extra yolk makes all the difference! It adds more moisture and makes our biscotti richer. Don’t forget the almond AND vanilla extract!
Next add in the flour, baking powder, and kosher salt.
Beat together until almost mixed, then add in those chocolate chips. You can use whatever mix-ins you want, but we are biscotti newbies over here. Be gentle with us, mmkay? Chocolate chips are incredibly accessible!!
Use your spatula to kind of split the dough in half in the bowl. I sprinkled it with flour when I was shooting this, but I honestly don’t feel you need it, because I just use the spatula to get it out of the bowl, instead of my hands. The dough is VERY sticky. If you add enough flour to make it easy to handle with your hands, it’s going to dry out the dough more than we want.
Use the spatula to scrape the dough into two mounds on each side of a half baking sheet, like above. Then get your fingers wet, or rub some butter on your hands. (again, don’t use the flour. It’s not THAT big of a deal, either way will work, just telling you my preference.)
Use your hands to shape the dough into 2 inch by 12 inch logs. You want them nice and flat on top, not rounded.
Then, bake the first time. There are THREE bakes for biscotti. Embrace it, embrace it! You want this first bake to be about 26-29 minutes, depending on your oven. You can see how browned they are on the edges. There should be cracks running all up and down the top of the loaf.
Then, let them chill out on the pan for about 10 minutes.
After 10 minutes, use a sharp serrated knife to cut them into 1/2 inch slices, cut on a bias if you like. Sometimes biscotti is cut a lot thicker than 1/2 inch, but I honestly think this ruins it. I don’t want to gnaw on the end of a huge cookie stick that I can’t get my teeth through. I want a biscotti that is thin enough for my teeth to easily snap and shatter it into submission. So: thin slices. As thin as you can go without the cookie crumbling into pieces.
Oh, and move it to a cutting board if you are not incredibly lazy like I am. 🙈
Lay out the biscotti on a pan (no liner this time) and bake for about 9 minutes. Then flip and bake again. Voila! That’s it! Allow to cool completely if you’re interested in a satisfying snap and a dip in milk. But, also, hot off the cooling rack is melty yet simultaneously crispy—it’s amazing.
And finally, dip in chocolate, if you know what’s good for you!!
How to store leftover biscotti
You can store leftover biscotti in an airtight container on the counter for a surprisingly long time! Technically they won’t spoil for at least a week or two, maybe longer. This is because they don’t have as much moisture as other cookies – they’re basically dehydrated in that second bake. That being said, they are still best fresh, and if you plan to eat the remaining cookies in more than 3-4 days from bake day, I recommend freezing them (instructions below).
Since biscotti don’t spoil quickly, they’re perfect for packing into a priority mail box and shipping to your friends and family for the holidays. If you do want to send them, I recommend nestling them carefully into a ziplock bag, closing it most of the way, and sucking out the air with a straw. Then wrap them in 2-3 layers of bubble wrap, put them into your shipping box (add more items or packing paper above or below as needed so they’re not rattling around!), and tape it tightly closed.
Can you freeze biscotti cookies?
Yes, it’s a great make ahead recipe for that very reason! In fact, my BFF Sarah immediately freezes her biscotti right away every year for her biscotti-obsessed husband to snack on throughout the holidays (you know, sharpied with “DAD’S BISCOTTI DO NOT EAT” so her kids don’t go to town on it). Biscotti will last 2-4 months in the freezer and is an amazing cookie to pull out when someone unexpectedly drops by and you want to offer them something sweet. You can just put it in a ziplock freezer bag, or you can store it in an airtight container if you’re worried about other freezer items smashing it. To eat, leave the bag or container on the counter for a couple hours to come to room temperature. They defrost quickly and maintain great texture and flavor.
Biscotti frequently asked questions
What is the secret to making biscotti?
Biscotti is a bit like a twice-baked potato. You bake it in logs, pull it out, slice it into the classic biscotti shape, and then bake it again for that classic crunch. (Real quote from my SIL Britta: “I’ve never really been into twice baked potatoes. I mean why would I want to have to do something twice. Maybe if it was twice-microwaved potatoes I could get behind that.” I die every time I remember this 😂)
The secret to really great biscotti is just making it yourself so it’s not super hard and dry like it usually is at the coffeeshop. And adding the ratios I’ve included in this recipe: extra egg yolk, plenty of extract. You’ll also get much better flavor without all the preservatives they add at the store.
Are biscotti healthier than cookies?
Generally I would say yes, but really it depends on what you mean by healthy! Biscotti does have less sugar and butter than, say, a chocolate chip cookie, but they’re still definitely a treat. They’re made with white flour, so I wouldn’t eat the whole batch in one go, but they’re perfectly fine to enjoy with your hot chocolate (I mean, you’re drinking hot chocolate anyway!)
What are traditional biscotti made of?
Biscotti have always been grain-based, but you can go as far back as the Roman Empire to find out about “traditional biscotti.” They were originally long-lasting snacks for ancient soldiers to take on the road, rather than a crunchy sweet cookie enjoyed with a hot drink. Traditional biscotti are often made with almonds, but today’s recipe just includes different ratios of many of the same ingredients you’d use to make chocolate chip cookies: flour, sugar, butter, salt, baking powder, eggs, and vanilla extract.
What is the difference between American and Italian biscotti?
In Italy, “biscotti” just means cookie. What we’re making today is inspired by the Italian cantucci cookie, a VERY crunchy, dry, not-so-sweet almond cookie shaped just like biscotti. American biscotti tends to be softer and come in a wide variety of flavors, like the chocolate chip version we’re making today. Perhaps the biggest difference is that Italian biscotti absolutely have to be dipped to be soft enough to enjoy, and tender American biscotti can be eaten without dipping.
Can you eat biscotti by itself?
Can you? Sure. Should you? Only if you like the crunch on its own with no sweet relief from a cold glass of milk (or a hot cup of coffee, tea, or cocoa). Like Oreos, biscotti are better when you dip them. And like Oreos, there are no secret police to judge your private cookie dipping preferences.
Biscotti variations
So many flavors!!
Add chopped nuts (pistachios, almonds, pecans, walnuts, hazelnuts) for chocolate chips. Toast them first!
Add dried fruit, like craisins, dried cherries, or dried pineapple
Instead of chocolate chips, use white chocolate, peanut butter, or cinnamon chips
Add citrus zest. Orange zest would be great with chocolate chips!
Switch out extracts and try coconut, rum, or anise extract
Guys, don't judge me, but I went for years thinking that Biscotti was for old ladies only. Maybe even just the Italian ones. I mean who is eating this cardboard? People whose tastebuds have all died off, obviously. But ohhhh was I wrong. Fresh, home baked biscotti is a delight to the soul. A crispity, crunchy, snappy cookie recipe with almond flavor and chocolate chips. PERFECT for dunking in hot chocolate, milk, or coffee. My life may never be the same!
Make the dough: In a large bowl or stand mixer, add 6 tablespoons slightly softened butter. Beat until smooth, scraping down the sides. Make sure there are no chunks.
Add 1 cup granulated sugar and 1/4 cup packed brown sugar. Beat for 2-3 minutes, scraping down the sides and bottom at least once. The mixture should be light and fluffy.
Add 2 eggs and 1 large egg yolk. Add 1 teaspoon vanilla and 1 teaspoon almond extract. Beat well, scraping the sides and bottom. Keep going until the mixture is completely combined.
Use the spoon and level method to add 2 and 1/4 cups flour; don't stir yet. Use a spoon to add flour to each cup, then level it off. (You don't want it packed in.)
Add 1 and 1/4 teaspoon baking powder and 3/4 teaspoon kosher salt. Use your teaspoon to mix the baking powder and salt into the flour a bit.
Use the beaters to mix the dry ingredients into the butter mixture, until it is almost combined but not quite. Scrape the bottom of the bowl.
Add 1 and 1/4 cups of chocolate chips and mix just until blended, then stop right away. You don't want to over mix, or the biscotti will turn out tough. All the flour should be incorporated.
Transfer the dough to a pan. Split your dough in half with your spatula, and scrape onto the lined baking sheet you have already prepared. The dough is really sticky! Scrape the other half of the dough into another mound on the other side of the pan.
Shape into loaves. Get your finger tips wet, or rub them with a little oil. Use your hands to shape each mound of dough into a long skinny loaf, about 2 inches across and 12 inches long. Make sure there is at least 3-4 inches in between the two loaves, as they will spread a lot while baking. The loaves should be flat on top, not round. See photos!
Bake the loaves at 350 for 28-30 minutes. The edges will be quite golden brown and cracks will be running down the loaves. Leave it in a couple minutes if it doesn't look golden.
Lower the oven temperature to 325.
Let the loaves cool on the pan for 10 minutes.
Transfer to a cutting board. I am super lazy, so I usually skip this and cut my loaves right on the baking sheet. But if you want more elbow room, use a sturdy spatula and your other hand to transfer the loaves to a large cutting board.
Cut the loaves into biscotti. Use a bread knife or sharp serrated knife to slice the loaves on a slight diagonal into slices about 1/2 inch thick, or slightly larger. A full 3/4 inch was a little TOO thick for me. I prefer thin biscotti that is easier to snap through. You do you bro.
Lay out each cut biscotti on its side, with at least 1 inch of space around each biscotti. I don't like to use parchment paper or a silpat for the second bake; the biscotti should be touching the metal.So remove whatever lining you used, and fill up the first pan with cut biscotti. Then add biscotti to the second (unlined) pan, so they all have plenty of room to crisp up in the oven.
Bake the cut biscotti. Did you remember to lower the temperature to 325? I gotchu.Bake the two pans of biscotti at the same time, one pan on a top rack, and the other pan on the bottom rack. Bake for 9 minutes. The biscotti should be getting crisp on top. (If you cut your biscotti on the thick side, you might need 10-11 minutes.)Remove the pans from the oven and shut the oven door.
Flip each biscotti. Use tongs, or burn your fingers a little, as you prefer.
Bake the flipped biscotti. Switch the pans so that the one that was on the top rack last time is on the bottom rack this time. Bake for another 7-9 minutes, until the biscotti are as browned as you like them. The centers of each biscotti should have a VERY slight give when you push in on them, but should overall be pretty firm and golden.
Cool. Let the biscotti cool completely. Aw heck, who am I kidding. Shove one down your gullet RIGHT AWAY.
Dip. If you would like to dip your biscotti in chocolate, melt 1 cup chocolate chips and 1 teaspoon oil or shortening in a shallow bowl in the microwave. Heat in 30 second increments until mostly melted, then stir in the lumps until it is smooth. Dip the cooled biscotti into the chocolate. Let cool on sheets of parchment or wax paper (I like to stick mine in the fridge or freezer to speed up the chilling process.)
Serve the biscotti with milk, coffee, or hot chocolate. Biscotti was made for dipping!
Storage: Keep covered on the counter or pop into a ziplock or airtight container and freeze. These make great gifts for teachers, neighbors, and friends!
Notes
Remember to cut your biscotti thin, so that you can bite into it easily!
My almond flour cookies are thick, soft, chewy, naturally grain-free, and refined sugar-free. They require no chill time and are ready in 15 minutes. Love almond flour recipes? Try my almond flour pancakes, almond flour banana bread, almond flour cake,…
My almond flour cookies are thick, soft, chewy, naturally grain-free, and refined sugar-free. They require no chill time and are ready in 15 minutes. Love almond flour recipes? Try my almond flour pancakes, almond flour banana bread, almond flour cake, and almond flour muffins next. Using grain-free flour in cookies can be very tricky. While…
These chewy Lemon Drop Cookies are full of bright citrus flavor in every bite! They are so easy to make…
These chewy Lemon Drop Cookies are full of bright citrus flavor in every bite! They are so easy to make and the lemon glaze on top is like the icing on a cake.
There are times when you want a cookie that’s rich and decadent—something like Maple Bacon Cookies or Brown Butter Chocolate Chip Cookies. And then there are times when you’re in the mood for light, citrusy Lemon Drop Cookies.
I love lemon desserts for a nice change of pace. It’s not like they’re health food, but they feel a lot lighter than other treats. This recipe for lemon drop cookies has the perfect balance of sweetness and pucker!
Here’s why I love this recipe and why I think you will too:
Bright lemon flavor– they’re a must-make for lemon fans!
Easy to make– simple drop cookie recipe, which means there’s no rolling or cookie cutters needed.
Flavorful- zippy lemon flavor and that sweet-tart glaze makes this lemon sugar cookie recipe an instant hit.
Just a Handful of Ingredients
Be sure to scroll down to the recipe card for a fully list of ingredients and amounts.
Unsalted butter – Use my guide on how to soften butter quickly to make these chewy lemon cookies.
Egg yolks – These add richness and make the cookies chewier than using whole eggs. You can use the whites to make an omelet or freeze them for a recipe where only whites are needed, like Chocolate Meringue Cookies.
Lemon extract – Lemon extract has more concentrated lemon flavor than lemon juice.
Lemon zest – Grate this finely so it distributes all throughout the dough. Use my guide on how to zest a lemon for best results.
Lemon juice – You can use the same lemon you used for the zest; just be sure to zest the lemon first, then juice it.
How to Make Lemon Sugar Cookies
Make the Lemon Cookie Dough:
Use an electric hand mixer or a stand mixer with paddle attachment. Beat the room temperature butter with the sugar until it’s light and fluffy.
Beat in the egg yolks, lemon extract, and lemon zest.
Mix in the flour, baking powder, and kosher salt until the mixture comes together into a dough.
Form the Cookies and Bake:
Use a 2 tablespoon cookie scoop to drop the dough onto the pan.
Bake for 12 to 14 minutes, or until the edges begin to lightly brown. Remove the pan from the oven and tap the tops of the cookies gently with a spatula.
Cool the cookies on the pans for a few minutes, then transfer to a wire rack to cool.
Glaze the Cookies:
Whisk together the powdered sugar and lemon juice.
Dip just the tops of the cooled cookies into the icing.
Allow the lemon drop cookies to set for about 30 minutes.
Tips and Tricks
Read my guide on how to zest a lemon before getting started with this lemon drop cookie recipe.
To ensure that you’re not using too much flour, lightly spoon the flour into the measuring cups—don’t scoop it! Scooping compacts the flour and you’ll use more than you need.
Let the cookies cool completely before you dip them in the icing. If they’re still warm, the glaze will melt into the cookies. You can drizzle the cookies with icing instead of dipping if you’d like.
Store your lemon drop cookies in an airtight container at room temperature for up to one week.
Lemon drop cookies can be frozen in a freezer safe container for up to 3 months. You can also freeze cookie dough using my guide on how to freeze cookie dough.
These chewy Lemon Drop Cookies are full of bright citrus flavor in every bite! They are so easy to make and the lemon glaze on top is like the icing on a cake.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
In a large mixing bowl, beat butter with sugar for 2-3 minutes, until light and fluffy.
Add in egg yolks, lemon extract, and lemon zest. Beat until fully combined.
Add in flour, baking powder, and kosher salt. The mixture will be crumbly, keep beating until a cookie dough forms, it will take about a minute.
Using a 2 Tablespoon cookie scoop, drop cookie dough onto prepared sheet pan. Bake for 12-14 minutes, until edges begin to lightly brown. Remove from the oven and tap the tops gently with a spatula. Cool cookies on pans for a few minutes, then remove and cool on a wire rack.
For the glaze, whisk together powdered sugar with lemon juice. Dip the tops of the cooled cookies into the icing then allow cookies to set about 30 minutes.
Notes
You’ll need one lemon for the zest and the juice. Use my guide on how to zest a lemon for best results.
Make sure cookies are completely cooled before dipping the tops in the icing. You can choose to dip the top fully, or just barely dipping the tips. You can also drizzle the icing if you prefer.
Store cookies in an airtight container at room temperature for up to one week.
Freeze cookies in a freezer safe container for up to 3 months. You can also freeze cookie dough using my guide on how to freeze cookie dough.
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My almond flour cookies are thick, soft, chewy, naturally grain-free, and refined sugar-free. They require no chill time and are ready in 15 minutes. Love almond flour recipes? Try my almond flour pancakes, almond flour banana bread, almond flour cake, and almond flour muffins next. Using grain-free flour in cookies can be very tricky. While… 
These chewy Lemon Drop Cookies are full of bright citrus flavor in every bite! They are so easy to make…
