Gingerbread Yule Logs Recipe

Gingerbread Yule Logs Recipe
Gingerbread Yule Logs Recipe photo by Taste of Home
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Gingerbread Yule Logs Recipe

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I was never fond of gingerbread until I rolled it up with Nutella. These logs make a fabulous addition to any cookie platter.—Terri Gilson, Calgary, Alberta
Recommended: How to Make a Yule Log
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 3-1/3 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup light corn syrup
  • 2/3 cup packed light brown sugar
  • 1/2 cup butter, cubed
  • 4 ounces cream cheese, softened
  • 3/4 cup Nutella
  • 1-1/2 teaspoons grated lime peel, optional
  • DRIZZLE:
  • 3/4 cup confectioners' sugar
  • 2 tablespoons water or lime juice
  • Holiday sprinkles, optional

Directions

In a small bowl, whisk the first five ingredients. In a large saucepan, combine corn syrup, brown sugar and butter; cook and stir over medium heat until butter is melted. Transfer to a large bowl; gradually beat flour mixture into corn syrup mixture. Beat in cream cheese. Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350°. On parchment paper, roll dough into an 18x12-in. rectangle. Cut into three 12x6-in. rectangles.
In a small bowl, mix Nutella and, if desired, lime peel; spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll crosswise into four logs; place on greased baking sheets, seam side down. With the tines of a fork, make strokes in dough to resemble bark if desired.
Bake 20-25 minutes or until bottom and edges are light brown. Remove from pans to wire racks to cool completely.
In a small bowl, mix confectioners' sugar and water until smooth; drizzle over cookies. If desired, decorate with sprinkles. Let stand until set. Yield: 1 dozen.
Originally published as Gingerbread Yule Logs in Cookies & Candies Bookazine 2015, p45

  • 3-1/3 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup light corn syrup
  • 2/3 cup packed light brown sugar
  • 1/2 cup butter, cubed
  • 4 ounces cream cheese, softened
  • 3/4 cup Nutella
  • 1-1/2 teaspoons grated lime peel, optional
  • DRIZZLE:
  • 3/4 cup confectioners' sugar
  • 2 tablespoons water or lime juice
  • Holiday sprinkles, optional
  1. In a small bowl, whisk the first five ingredients. In a large saucepan, combine corn syrup, brown sugar and butter; cook and stir over medium heat until butter is melted. Transfer to a large bowl; gradually beat flour mixture into corn syrup mixture. Beat in cream cheese. Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
  2. Preheat oven to 350°. On parchment paper, roll dough into an 18x12-in. rectangle. Cut into three 12x6-in. rectangles.
  3. In a small bowl, mix Nutella and, if desired, lime peel; spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll crosswise into four logs; place on greased baking sheets, seam side down. With the tines of a fork, make strokes in dough to resemble bark if desired.
  4. Bake 20-25 minutes or until bottom and edges are light brown. Remove from pans to wire racks to cool completely.
  5. In a small bowl, mix confectioners' sugar and water until smooth; drizzle over cookies. If desired, decorate with sprinkles. Let stand until set. Yield: 1 dozen.
Originally published as Gingerbread Yule Logs in Cookies & Candies Bookazine 2015, p45

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