The holiday season calls for show-stopping treats, and these Gingerbread Yule Log Cookies are exactly that! I've taken the beloved flavors of spiced gingerbread and Nutella and rolled them up into a surprisingly easy, yet elegant cookie that looks exactly like a miniature, snowy Yule Log. Forget the fuss of a giant cake-this recipe is simple, and perfect for your Christmas cookie platters or cookie exchange!
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"
Jump to:
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!
If you love gingerbread-flavored cookies, be sure to try my Gingerbread Almond Snowball Cookies. They are a delicious gingerbread twist on an old classic!
🥘 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. Make sure your flour protein content is at least 9%, as it tends to vary by country.
- 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).
- 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 offsets 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!
📖Variations & Substitutions
- Lactose-free - use lactose-free cream cheese and vegan margarine
- Nutella - you can substitute any chocolate hazelnut spread, chocolate almond spread, or even Biscoff for a different flavor twist. Just make sure the spread is soft enough to spread thinly.
🔪 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.
- 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).
- Start at the long end of log 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 tree bark.
Expert Recipe Tips
- Chill the dough just long enough. If it's too cold, it will crack excessively, and if it's too warm it will be sticky-10-15 minutes is usually perfect.
- Roll the dough on parchment paper only. Wax paper will melt and stick to the dough when you add the warm Nutella mixture.
- Trim the rectangles for clean, tight logs. Straight edges help the cookies roll evenly and prevent gaps in the spiral.
- Spread the Nutella thinner at the edges. This keeps the filling from squeezing out when rolling.
- Roll slowly from the long side. Gentle, even pressure helps minimize cracking and keeps the logs tight.
- Keep the seam side down. This prevents the logs from unraveling while cutting and baking.
- Use a sharp, non-serrated knife to cut the logs. A clean blade prevents the cookies from squishing out of shape.
- Etch the bark lines before baking. The knife marks hold shape better when added to the unbaked cookie.
- Don't overbake. The bottoms should be just lightly golden to keep the gingerbread soft.
- Add holly sprinkles after the glaze sets. This keeps them from sliding off or bleeding color.
- Freeze undecorated cookies for best results. Add the glaze and sprinkles after thawing so they look fresh and neat.
Top tip
These cookie logs make a great edible holiday gift for the holiday season. Put them in a festive cookie tin, (affiliate link) lined with wax paper, and tie a ribbon around them. They are also ideal for a Christmas Cookie Exchange!
My Candy Cane Hot Chocolate in a Jar also makes a great edible gift to go along with these gingerbread cookies!
👪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 Yule 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.
❔ Recipe FAQs
Yes! You can make the dough up to 2 days in advance. Keep it tightly wrapped and refrigerated. If it becomes too firm, let it sit at room temperature for 10-15 minutes before rolling.
If the dough is sticky, chill it a bit longer. A light dusting of flour on your hands and rolling pin can also help, but avoid adding too much flour or the cookies may become tough.
Some cracking is normal and actually adds to the "wood log" appearance. But if it's cracking excessively, the dough may be too cold. Let it warm slightly (just a few minutes) before rolling.
Didn't find the answer you're looking for?
Ask AI to answer based on this specific recipe
Hard gingerbread is fine if you need to build structures like gingerbread houses (such as this Large Gingerbread House I built a few years ago) or a strong gingerbread dough for decorating gingerbread men with kids. 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 a soft gingerbread cookie. 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 desserts, check out my Gingerbread Lime Bars!
And for another easy Christmas cookie recipe for your baking tray, try these 4 ingredient Whipped Shortbread Cookies!
So if you are looking for easy and unique holiday baking recipes for an edible gift, an original holiday cookie exchange contribution, or cookies for your holiday baking tray, these Nutella-filled Gingerbread Yule Log Cookies (without molasses) are ideal Christmas cookies!
🎄More Holiday Cookies!
Comments & Reviews
Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you loved this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋 Gingerbread Yule Log Cookies Recipe
Ingredients
- 3 ⅓ cup flour
- ½ tablespoon cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 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
Decoration:
- Sprinkles- Jumbo Holly Mix * I buy this at Michael's Craft store or Bulk Barn
Instructions
- 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.
- 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.
- Move to a wire rack to cool for 5- 10 minutes.
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.
Garnish:
- Place 2-3 pieces of the holly candy leaves and 3 berries on top of log. Let harden before serving.
- Serve on a Christmas themed serving plate!
Notes
- Chill the dough just long enough. If it's too cold, it will crack excessively, and if it's too warm it will be sticky-10-15 minutes is usually perfect.
- Roll the dough on parchment paper only. Wax paper will melt and stick to the dough when you add the warm Nutella mixture.
- Trim the rectangles for clean, tight logs. Straight edges help the cookies roll evenly and prevent gaps in the spiral.
- Spread the Nutella thinner at the edges. This keeps the filling from squeezing out when rolling.
- Roll slowly from the long side. Gentle, even pressure helps minimize cracking and keeps the logs tight.
- Keep the seam side down. This prevents the logs from unraveling while cutting and baking.
- Use a sharp, non-serrated knife to cut the logs. A clean blade prevents the cookies from squishing out of shape.
- Etch the bark lines before baking. The knife marks hold shape better when added to the unbaked cookie.
- Don't overbake. The bottoms should be just lightly golden to keep the gingerbread soft.
- Add holly sprinkles after the glaze sets. This keeps them from sliding off or bleeding color.
- Freeze undecorated cookies for best results. Add the glaze and sprinkles after thawing so they look fresh and neat.
Carolyn
I didn’t have enough corn syrup so used 1/4 cup of molasses and it worked well. Logs were just darker. I also made them much smaller as they are very rich and am making them for a cookie exchange. Love this recipe ❤️
Terri Gilson
Hi Carolyn,
So glad they turned out well, even with the substitutions! 🙂
Happy Holidays!
Terri
dagmarchanshawca
Y u m m y . . just what i was looking to add to my Christmas baking repetoir :o)
Food Meanderings
Thanks, Dagmar! They do make the tray look very festive - I hope you like them! 🙂