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.
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. This soft gingerbread cookie recipe was also featured in 2015’s “Taste of Home Magazine’s Special Collectors Edition: The Ultimate Cookie Swap”
There was a time in my life when I thought I didn’t like gingerbread, which is funny, considering how many gingerbread recipes I have on this blog.
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.
Nutella Stuffed Cookies
The addition of lime and Nutella elevate the flavor of this gingerbread to an entirely new level. So if you’re looking for festive Nutella Stuffed Cookies, then you have come to the right place!
Soft Gingerbread Cookies
Hard gingerbread is fine if you need to build a structure, like the Gingerbread Condo I built a few years ago. And although that recipe is tough enough for a gingerbread house, it’s still delicious! Again, it contains no cloves or molasses. But when it comes to cookies, gingerbread shouldn’t be that hard. I have managed to make my gingerbread softer. What a difference! In fact, I fell in love with gingerbread after this. I even created a Gingerbread Board on Pinterest if you are interested-it is all things gingerbread!
And if YOU love gingerbread, check out:
So if you are looking for easy and unique holiday baking ideas for an edible gift, an original holiday cookie exchange contribution or cookies for your holiday baking tray, these Nutella Stuffed Gingerbread Yule Log Cookies (without molasses) are an ideal Christmas cookie!
Gingerbread Yule Log Cookies
- Preheat oven to 350 degrees F.
- 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 medium 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.
- Chill the dough until it is easy to handle (10 – 15 minutes approximately). Roll the dough out to ⅛ inch thickness on parchment paper. 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).
- Start at the long end and roll up, as you would a jelly roll.
- 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.
- Roll until you have a long log. Keep the 'seam side' down.
- Cut each large log into about 4 smaller logs.
- Etch lines in cookies with the front and back of a butter knife to look like bark on log.
- Bake for approximately 15-18 minutes or until lightly brown on the bottom.
Make the glaze:
- Mix together the powdered sugar and reserved lime juice. Put the glaze into a ziplock bag and cut a small opening in one corner. Drizzle the glaze over the cookie logs in strips going from each short end to the other, along the length of the cookie.
- Place 2-3 pieces of the holly candy leaves and 3 berries on top of log. Let harden before serving.
More Holiday Baking!
This recipe is part of The Country Cook Weekend Potluck