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 stand out from the usual shortbread and lemon square suspects. Who knew that gingerbread, Nutella and lime make such a great trio? These flavours really do perfectly balance each other in this delicious holiday cookie. This gingerbread cookie recipe was also featured in 2015’s “Taste of Home Magazine’s Special Collectors Edition: The Ultimate Cookie Swap”
If you are looking for easy and unique holiday baking ideas for an edible gift or your holiday baking tray, these Gingerbread Yule Log Cookies are an ideal Christmas cookie!
Gingerbread Yule Logs
- 3 1/3 cup flour
- 1/2 tbsp cinnamon
- ¾ tsp ginger
- ¼ tsp salt
- ½ tsp baking powder
- ¾ cups light corn syrup
- 2/3 cups packed light brown sugar
- ½ cup margarine
- 1 lime
- ½ cup cream cheese
- ½ cup Nutella (hazelnut and chocolate spread)
- 3/4 cups powdered sugar
- Sprinkles- Jumbo Holly Mix
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 1/8 inch thickness on parchment paper. Trim to large rectangle ( about 12”X6”)- 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. It may crack a little on the first roll, but it will fold fine (without cracking) as you roll all the way up.
Cut each large log into about 4 smaller logs. Etch lines in cookies with a butter knife to look like bark on log.
Bake for approximately 20 minutes or until lightly brown on the bottom and sides.
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 pieces of the holly candy and 3 berries on top of log. Let harden before serving.
* Note: I buy the Jumbo Holly mix at Michaels Arts and Crafts in the cake decorating section