Description
Delight in these festive Gingerbread Yule Log Cookies, featuring spiced gingerbread dough rolled with a zesty Nutella and lime filling. Perfectly soft with a charming bark-like design, these cookies bring holiday cheer to any table.
Ingredients
Scale
Dry Ingredients
- 3 ⅓ cups flour
- ½ tablespoon cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients & Filling
- ¾ cups light corn syrup
- ⅔ cups packed light brown sugar
- ½ cup margarine
- 1 lime
- ½ cup cream cheese
- ½ cup Nutella (hazelnut and chocolate spread)
- ¾ cups powdered sugar
Instructions
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 350 degrees F (175 degrees C) and line a standard baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a large bowl, stir together the flour, cinnamon, ginger, salt, and baking powder to combine the dry spices evenly throughout the flour.
- Melt Wet Ingredients: In a large saucepan over low heat, combine the light corn syrup, packed light brown sugar, and margarine. Stir constantly until the margarine has fully melted and the mixture is smooth.
- Combine Dough: Pour the warm liquid mixture into the flour mixture, then add the cream cheese. Mix well first with a spoon, then use your hands as the dough stiffens to form a cohesive dough.
- Chill Dough: Chill the dough for about 15 minutes until it becomes firm but still workable, making it easier to roll out.
- Roll and Shape Dough: On parchment paper, roll out the chilled dough to approximately 1/8 inch thickness. Trim into three large neat rectangles about 10 inches by 5 or 6 inches each.
- Prepare Filling: Squeeze the juice from the lime and grate its zest finely. Mix the lime zest into the Nutella to create a zesty chocolate-hazelnut spread.
- Spread Filling: Evenly spread the Nutella and lime zest mixture over each dough rectangle, thinning out the spread toward the edges to prevent overflow when rolled.
- Roll Logs: Starting at the long edge, gently roll each rectangle up like a jelly roll. It’s normal for the dough to crack slightly, which adds texture resembling a log’s bark. Keep the seam side down.
- Cut Logs: Cut each large log into about 4 smaller logs using a sharp, non-serrated knife for clean edges and minimal squishing.
- Etch Bark Lines: Use the front and back of a butter knife to etch bark-like lines on each log to mimic the appearance of a tree log.
- Bake: Place the logs on the parchment-lined baking sheet and bake in the preheated oven for 18 minutes or until the bottoms turn lightly golden brown to keep them soft.
- Cool: Remove the cookies from the oven and transfer them to a wire rack. Allow them to cool for 5 to 10 minutes before serving or decorating.
Notes
- Chill the dough just long enough—approximately 10 to 15 minutes—to prevent excessive cracking or stickiness.
- Always roll the dough on parchment paper; avoid wax paper to prevent melting and sticking.
- Trim dough edges neatly for tight, even log rolls and spiral patterns.
- Spread the Nutella mixture thinner at the edges to avoid filling squeeze-out during rolling.
- Roll the dough slowly with gentle, even pressure to reduce cracking and ensure tight rolls.
- Keep the seam side of the logs facing down to maintain the shape while cutting and baking.
- Use a sharp, non-serrated knife for cutting to preserve the logs’ shape and clean lines.
- Etch bark lines into unbaked dough to help the shape hold better after baking.
- Do not overbake; aim for a light golden bottom to keep cookies soft.
- Add holly or decorative sprinkles only after any glaze sets to prevent bleeding or sliding.
- For best freshness, freeze undecorated cookies; apply glaze and decorations after thawing.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
