Sugar Cookie Biscotti (Printable)

Crisp, buttery biscotti with classic sugar cookie flavor—perfect for dipping in coffee or tea.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract

→ Topping

09 - 2 tablespoons coarse sparkling sugar
10 - 1/2 cup white chocolate, melted

# How-To Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Blend in vanilla extract and almond extract until fully incorporated.
05 - Gradually incorporate dry ingredients into wet mixture, stirring until just combined. Avoid overmixing to prevent tough texture.
06 - Divide dough into two equal portions. On a lightly floured surface, shape each portion into a 12-inch log approximately 2 inches wide.
07 - Transfer logs to prepared baking sheet, leaving space between them. Flatten tops slightly with hands. Sprinkle with coarse sugar if desired.
08 - Bake for 25-28 minutes until logs are lightly golden and set. Remove from oven and let cool for 10 minutes.
09 - Reduce oven temperature to 300°F.
10 - Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Arrange slices cut side down on baking sheet.
11 - Bake for 12-15 minutes until beginning to crisp.
12 - Flip biscotti and bake an additional 10-12 minutes until golden and crisp throughout.
13 - Transfer to wire rack and cool completely. Drizzle with melted white chocolate if desired. Allow chocolate to set before serving.

# Expert Advice:

01 -
  • They have that nostalgic sugar cookie flavor you grew up loving but with a satisfying crunch that holds up perfectly in hot coffee or tea
  • The dough comes together in minutes and bakes into elegant cookies that look like you spent hours on them
02 -
  • Let the logs cool for that full 10 minutes before slicing, or they'll crumble instead of cutting cleanly
  • A serrated knife is non-negotiable here—straight knives will crush the delicate cookie structure
03 -
  • If your dough feels too sticky to shape, refrigerate it for 15 minutes and it'll become much more manageable
  • The second baking time is flexible—keep them in longer if you prefer extra crunchy biscotti or pull them earlier for a slightly softer bite

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