Description
These Gingerbread Yule Log Cookies combine classic holiday spices with a delightful swirl of Nutella and lime zest. Rolled into charming logs resembling tree bark, these cookies are perfect for festive gatherings and make a whimsical addition to your Christmas cookie platter.
Ingredients
Scale
Dry Ingredients
- 3 ⅓ cups flour
- ½ tablespoon cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- ¾ cups light corn syrup
- ⅔ cups packed light brown sugar
- ½ cup margarine
- ½ cup cream cheese
Filling
- 1 lime
- ½ cup Nutella (hazelnut and chocolate spread)
- ¾ cups powdered sugar
Instructions
- Preheat Oven: Heat oven to 350 degrees F (175 degrees C) and line a standard baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, stir together flour, cinnamon, ginger, salt, and baking powder until well combined.
- Melt Wet Ingredients: In a large saucepan over low heat, combine light corn syrup, light brown sugar, and margarine. Stir constantly until margarine is fully melted and the mixture is smooth.
- Combine Mixtures: Stir the warm liquid mixture into the dry ingredients, then add cream cheese. Mix first with a spoon, then use your hands as the dough becomes stiffer to combine thoroughly.
- Chill Dough: Chill the dough in the refrigerator for about 15 minutes until it’s easier to handle but not too cold to crack excessively.
- Roll Out Dough: On parchment paper, roll the dough out to ⅛ inch thickness and trim into neat rectangles approximately 10 inches by 5 or 6 inches. You should get three rectangles.
- Prepare Filling: Squeeze the juice from the lime and set aside. Finely grate the lime zest and add it to the Nutella, mixing well.
- Spread Filling: Evenly spread the Nutella and lime zest mixture onto each dough rectangle, thinning the spread towards the edges to prevent overflow during rolling.
- Roll Cookies: Starting at the long edge, carefully roll each rectangle into a log shape, seam side down. Don’t worry if small cracks appear; these add to the log’s bark-like appearance.
- Cut Logs: Slice each large log into about four smaller logs using a sharp, non-serrated knife to keep edges clean.
- Etch Bark Lines: Use the front and back of a butter knife to etch lines into the cookies, simulating the texture of tree bark.
- Bake Cookies: Bake the logs for 18 minutes or until the bottoms are lightly golden but the cookies remain soft.
- Cool Cookies: Transfer baked cookies to a wire rack and cool for 10 minutes before serving or decorating.
Notes
- Chill the dough for 10-15 minutes; too cold causes cracking, too warm makes it sticky.
- Always roll the dough on parchment paper; wax paper may melt and stick.
- Trim dough edges precisely to create neat logs and prevent gaps in the spiral.
- Spread Nutella thinner near edges to avoid filling oozing during rolling.
- Roll slowly and gently to minimize cracks and ensure tight logs.
- Keep seam side down to prevent unraveling during cutting and baking.
- Use a sharp, non-serrated knife for clean cuts.
- Etch bark lines before baking to help marks hold their shape.
- Do not overbake; cookies should be just lightly golden underneath to stay soft.
- Freeze undecorated cookies for best freshness; apply glaze and sprinkles after thawing.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
