Gingerbread Yule Log Cookies

When I created these Gingerbread Yule Log cookies I was looking to invent a holiday cookie recipe that would be a unique addition to my holiday baking tray and something that would stand out from the usual shortbread and lemon square suspects. It's since become our favorite Christmas cookie!

Who knew that gingerbread, Nutella and lime make such a great trio? These flavors really do perfectly balance each other in this delicious holiday cookie. It's like a mini bûche de noël, in the form of a gingerbread cookie! This soft gingerbread cookie recipe was also featured in 2015's "Taste of Home Magazine's Special Collectors Edition: The Ultimate Cookie Swap" 

🥘 Ingredient Notes

When I was a kid, I found most gingerbread too spicy and break-tooth hard. But then I discovered gingerbread without molasses or cloves! Cloves have a very strong, spicy, and unique flavor and I'm not the biggest fan, so I don't add them to my gingerbread. The same goes for molasses- it can give gingerbread a really heavy taste. Gingerbread without molasses or cloves is a lot smoother and lighter! And if I do use molasses in any of my gingerbread recipes, I use it sparingly.

The addition of lime and Nutella elevates the flavor of this gingerbread to an entirely new level. So if you're looking for festive Nutella Filled Cookies, then you have come to the right place!

For this recipe, you'll also need:

• Flour. I recommend all-purpose flour as the protein content is higher and this makes the gingerbread strong enough that the dough won't break apart while you're rolling it out.
• Cinnamon and Ginger. These spices create that iconic gingerbread taste without being too heavy and overpowering (that's why I don't use molasses or cloves).
• Salt. Salt balances the sweetness of this cookie.
• Baking powder. Baking powder is the leavener in this cookie recipe and makes it rise.
• Light corn syrup.Corn syrup keeps freshly baked gingerbread pliable and soft, so it's easy to roll out. It also makes it so you'll still be able to eat it without breaking a tooth. Light corn syrup gives baking the right flavor without adding color.
• Light brown sugar. Brown sugar has molasses in it, so it adds to that iconic gingerbread taste and sweetens the dough.
• Margarine. Margarine works better than butter for these rolled cookies because butter has water in it, which weakens the structure of the cookie.. Margarine also extends the shelf-life for the same reason.
• Fresh lime. The lime off-sets the sweetness of the Nutella.
• Cream cheese. Cream cheese in the dough makes this cookie soft!
• Nutella. Nutella is a welcome chocolate and nutty flavor that pairs perfectly with gingerbread!
• Confectioners' sugar (powdered sugar). This gives the effect of light snow on the yule logs.
• Jumbo Holly Mix. These make the perfect candy topping.

📖Variations & Substitutions

• Margarine - you can substitute unsalted butter
• Lactose-free - use lactose-free cream cheese and vegan margarine

🔪 How to Make Yule Log Cookies

PREP (Make the dough):

• Heat oven to 350 degrees F/175 degrees C. Line a standard baking sheet with parchment paper.
• Stir the dry ingredients together in a large bowl.
• Combine light corn syrup, light brown sugar and margarine in a large saucepan. Stir constantly over low heat until margarine is melted.
• Stir the liquid into the flour mixture, then add the cream cheese. Mix well with a spoon, then using hands as dough becomes stiff.

1. Chill the cookie dough until it is easy to handle (10 – 15 minutes approximately). Roll the dough out to ⅛ inch thickness on parchment paper (do NOT use wax paper, as it will melt). Trim to large rectangle (about 10”X 5 or 6”)- you should get 3 of these rectangles. Trim the edges so it’s a neat rectangle. Squeeze the juice from the lime and set aside. Finely grate the lime and add the zest of the lime to the Nutella. Spread lime zest/Nutella mixture onto each rectangle of the dough, dividing between the 3 rectangles (but thin out as you come to the edges). 
2. Start at the long end of log and roll up, as you would a jelly roll. 
3. Continue to roll it all the way up. It will crack as you roll, but don't worry, as this adds to the 'log' look.
4. Roll until you have a long log. Keep the 'seam side' down.
5. Cut each large log into about 4 smaller logs.
6. Etch lines in cookies with the front and back of a butter knife to look like tree bark.

👪Serving Size

This Yule Log Cookies recipe makes 12 cookies. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🌡️Storage

• These cookies can be stored in an airtight container at room temperature for a day, but then moved to the fridge for up to 3 additional days.
• This recipe freezes well for up to 4 months. *Note: if you freeze them, you're best to add the jumbo holly sprinkles after they are defrosted or the colors will run.