If you’re looking for a holiday treat that’s as fun to make as it is delicious, you’ve got to try this Gingerbread Cookie Log Recipe. It’s a delightful mix of classic gingerbread spices rolled up in a cute little log shape, filled with a zesty Nutella lime combo that really brings it to life. Trust me, once you nail this recipe, it’ll become a festive favorite you’ll want to bake over and over.

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Why This Recipe Works

Balanced Spices: The combination of cinnamon and ginger adds warmth without overpowering the tender cookie dough.
Moist, Yet Firm Dough: Using cream cheese and margarine keeps the dough soft enough to roll, but sturdy enough to hold its shape during baking.
Refreshing Lime Zest and Nutella Filling: The lime zest cuts through the richness of Nutella, adding a bright, unexpected twist.
Perfect Texture: Slight cracking during rolling creates that charming yule log bark effect, making these cookies visually stunning and inviting.

Gingerbread Cookie Log, holiday cookie log, festive gingerbread treats, Nutella lime cookies, seasonal cookie recipes - The image shows a white tree-shaped dish filled with light beige square-shaped bars arranged in neat layers, with one layer stacked a bit higher in the center. Each bar has a smooth texture with faint drizzle lines on top and is decorated with a small green holly leaf and three red berry-shaped candy pieces. The dish sits on a red cloth background with shiny silver and red round ornaments softly blurred behind it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Gingerbread Cookie Log Recipe balances classic winter spices with creamy Nutella and zesty lime to create a cookie that’s both comforting and surprising. Each ingredient plays its part in the texture and flavor, so choosing quality items will really pay off.

Gingerbread Cookie Log, holiday cookie log, festive gingerbread treats, Nutella lime cookies, seasonal cookie recipes - Flat lay of a small heap of natural all-purpose flour in a small white ceramic bowl, a tiny white bowl with ground cinnamon powder, a small white bowl with ground ginger powder, a pinch of salt in a white ceramic dish, a small white bowl of baking powder, a small white bowl filled with golden light corn syrup, a small white bowl with packed light brown sugar, a small white bowl holding soft pale margarine, a whole fresh bright green lime, a small white bowl of smooth white cream cheese, a small white bowl with glossy dark hazelnut chocolate spread (Nutella), and a small white bowl of fine powdered sugar, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flour: Provides the structure and base, so use all-purpose flour for the best balance of tenderness and sturdiness.
Cinnamon & Ginger: Classic spices that create that warm, holiday vibe.
Salt & Baking Powder: Salt enhances flavor complexity, while baking powder adds just enough lift for a soft bite.
Light Corn Syrup: Keeps the dough pliable and adds a little sweetness with a glossy finish.
Light Brown Sugar: Adds moisture and a deeper caramel flavor than white sugar alone.
Margarine: Helps keep the dough soft; I like margarine here because it melts evenly and contributes to tenderness.
Lime: Both juice and zest—juice for balance in dough moisture, zest stirred into Nutella for that bright contrast.
Cream Cheese: Adds richness and a subtle tang, making the dough supple and tender.
Nutella (hazelnut and chocolate spread): The luscious filling that pairs beautifully with spicy dough and zesty lime.
Powdered Sugar: Used in the filling mixture for smooth sweetness and easy spreading.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love experimenting a bit with this Gingerbread Cookie Log Recipe — it’s flexible and welcomes your personal spin. Sometimes I swap the Nutella filling for a spiced cream cheese frosting when I want something lighter, or add chopped nuts for texture. You should feel free to make it your own!

Swap Nutella for Almond Butter: I’ve tried this for a nutty twist that’s less sweet but just as creamy.
Add Candied Ginger Pieces: For a chewy surprise inside the dough itself, great if you adore ginger flavor.
Make It Vegan: Use a non-dairy margarine and vegan cream cheese substitutes; the results surprised me with their richness.
Seasonal Touch: During winter, sprinkle some ground cloves or nutmeg into the dough for an extra cozy feel.

Step-by-Step: How I Make Gingerbread Cookie Log Recipe

Step 1: Prep the spice-infused dough base

Preheat your oven to 350°F (175°C) and line a standard baking sheet with parchment paper — trust me, this makes cleanup so much easier. In a big bowl, combine your flour, cinnamon, ginger, salt, and baking powder, mixing well so those warm spices are evenly distributed. The scent alone will start getting you into that holiday spirit!

Step 2: Make the sweet syrup and blend it all up

In a saucepan over low heat, stir together the corn syrup, brown sugar, and margarine until the margarine melts and the mixture is smooth. This step is key — don’t rush it or turn up the heat, or you might end up with gritty sugar rather than a glossy syrup. Once it’s ready, pour this syrup into your flour-spice mix. Then add the cream cheese and stir with a spoon until it starts to come together, switching to hands when it gets thick. The dough will be soft yet manageable.

Step 3: Chill and roll out your dough

Wrap your dough in plastic or cover and chill it for about 10-15 minutes—just enough to make it easier to handle but not so cold it cracks excessively. When ready, roll it out between two pieces of parchment paper to about 1/8 inch thickness. Trim the dough into three neat rectangles (roughly 10″x5″ or 6″ each). Those clean edges really help when rolling and later slicing, so take your time here.

Step 4: Mix the zesty Nutella filling and spread

Grate the lime zest finely and mix it into the Nutella with powdered sugar to lighten the spread slightly. A squeeze of fresh lime juice adds balance if you like it tangier. Spread this mixture evenly but somewhat thinly across each dough rectangle—be sure to taper thinner towards the edges so the filling doesn’t ooze out when you roll.

Step 5: Roll into logs and prep for baking

Starting from the long edge, roll the dough carefully but steadily into a log. Yes, it will crack as you go—that’s the magic of your yule log’s authentic bark texture! Keep rolling until the whole dough is wrapped and place the seam side down on your baking sheet to keep everything tight. Cut your large logs into about 4 smaller logs each, then use the front and back of a butter knife to etch bark-like lines on the surface. This is such a fun step, and it really makes these cookies stand out.

Step 6: Bake and cool to perfection

Bake your logs for 15-18 minutes, or until the bottoms are just lightly golden. Keep a close eye here—overbaking will dry them out and lose that tender bite we want. Once out of the oven, transfer to a wire rack to cool for 5-10 minutes. They’ll firm up but stay soft and chewy inside.

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Pro Tips for Making Gingerbread Cookie Log Recipe

Chill Just Right: Keep the dough chilled 10-15 minutes—too cold and it cracks too much, too warm and it gets sticky and hard to handle.
Roll on Parchment: I always roll the dough between parchment sheets, never wax paper, which can stick or melt with the warm Nutella spread.
Trim Edges for Cleaner Rolls: Straight edges help your logs roll evenly and keep the spiral tight without gaps or pinched spots.
Cut with a Sharp Knife: Use a clean, sharp non-serrated knife to slice logs—this prevents squashing and keeps your logs neat.

How to Serve Gingerbread Cookie Log Recipe

Gingerbread Cookie Log, holiday cookie log, festive gingerbread treats, Nutella lime cookies, seasonal cookie recipes - A stack of square cookies with a light golden color and visible thin layers of a slightly darker filling inside, each topped with a thin, shiny glaze that looks creamy and smooth. On top of the front cookie, there is a small decoration made from green and red icing shaped like holly leaves and red berries. The cookies are placed inside a round white tin with a red pattern of reindeer and geometric shapes around the outside. The background shows more cookies and a white marbled surface beneath the tin. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love dusting a light sprinkle of powdered sugar over the finished logs for a snowy appearance. Sometimes I add tiny holly-shaped sprinkles after glazing for a festive touch—just wait until the glaze fully sets so the colors don’t bleed. Fresh cranberries or rosemary sprigs on the serving platter add a gorgeous seasonal vibe as well.

Side Dishes

Pair these cookies with a hot cup of spiced tea, mulled cider, or even a rich hot chocolate. The warm drinks complement the cookie’s spices beautifully and make for a cozy snack or after-dinner treat during cold months.

Creative Ways to Present

For holiday parties, I like slicing the logs into bite-sized pieces and arranging them like a forest scene on a wooden board with sprigs of pine or edible gold dust for sparkle. They also look charming stacked in a rustic basket lined with linen, perfect for gift-giving or potlucks.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookie logs in an airtight container at room temperature for up to 4 days. This keeps their soft, chewy texture intact. If you want to keep them longer, refrigeration works but tends to firm them up a bit.

Freezing

Freezing is a lifesaver for batch bakers like me. I freeze undecorated logs individually wrapped in plastic wrap, then place them in a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge and add any glaze or sprinkles fresh for best appearance and flavor.

Reheating

If you prefer your cookies a bit warm, pop them briefly in a 300°F (150°C) oven for 5 minutes. This revives that freshly baked softness and enhances the Nutella aroma. Avoid microwaving though, as they tend to get rubbery.

FAQs

Can I make this Gingerbread Cookie Log Recipe gluten-free?

Yes! You can swap in a gluten-free all-purpose flour blend that includes xanthan gum for best results. Keep an eye on the dough consistency—it might be slightly more delicate, so chill it well before rolling and handle gently.
What should I do if my dough cracks too much when rolling?

This usually means the dough is too cold or dry. Let it warm up slightly at room temperature for a few minutes, then work it gently. Also, rolling on parchment paper and rolling slowly using even pressure can prevent excessive cracking.
Can I prepare the dough ahead of time?

Absolutely! You can make the dough, shape it into logs, wrap tightly, and refrigerate for up to 2 days before baking. Just be sure to let it come to room temperature before baking so it cooks evenly.
Do I have to use lime, or can I substitute other citrus?

Lime zest really brightens the Nutella filling, but you can sub lemon or orange zest if preferred. Each brings a unique aroma: lemon is more floral and orange sweeter. Just adjust zest quantity to taste.
Why is the Nutella filling sometimes tricky to spread?

Nutella can firm up at cooler temperatures, making it harder to spread. Warm it slightly in the microwave for 10-15 seconds, then mix in the powdered sugar and lime zest to create a smoother, spreadable filling.

Final Thoughts

This Gingerbread Cookie Log Recipe is one of those recipes that fills your kitchen with warmth and joy while delivering a festive burst of flavor and fun to decorate. I adore how the lime and Nutella combo surprises you—I bet you’ll get compliments every time you share these cookies at your next gathering. Give it a try as soon as you can; I promise you’ll find a new Christmas tradition in the making. Happy baking!