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- 2 cups all-purpose flour - 3/4 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 1 large egg - 1/4 cup molasses - 1 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground allspice - 1/4 teaspoon salt - 1 cup powdered sugar (for decoration) - 1 tablespoon milk (for decoration) - Edible decorations (e.g., holly leaves or festive sprinkles) When making Gingerbread Yule Log Cookies, gather all your ingredients first. This helps you stay organized and makes cooking fun. The main ingredients create a warm, spiced flavor that you’ll love. Start with the all-purpose flour. It gives the cookies structure. Brown sugar adds sweetness and a nice texture. Softened butter makes the dough creamy. An egg binds everything together, while molasses adds that classic gingerbread taste. Next, you need spices. Baking soda helps the cookies rise. Ground ginger and cinnamon give them their warm, cozy flavors. Nutmeg and allspice add depth, while salt balances the sweetness. For decoration, powdered sugar becomes glaze when mixed with milk. This sweet drizzle makes your cookies look festive. Don't forget edible decorations like holly leaves or sprinkles. They add a cheerful touch to your holiday treats. Now you’re ready to bake! Make sure to have all your ingredients measured and set. This way, you’ll enjoy the process and create delicious cookies that everyone will love. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Line your baking sheet with parchment paper. - In a medium bowl, mix the flour, baking soda, ginger, cinnamon, nutmeg, allspice, and salt. - In a large bowl, beat the softened butter and brown sugar until creamy. - Add the egg, molasses, and vanilla extract. Mix well until combined. - Gradually add the dry mixture to the wet ingredients. Stir until a dough forms. - Roll the dough out on a floured surface to about 1/4 inch thick. - Cut the dough into logs, about 2 inches long and 1 inch wide. - Place the logs on the prepared sheet, spacing them an inch apart. - Bake for 10-12 minutes until the edges are lightly golden. - Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. - To make the glaze, mix the powdered sugar and milk. Aim for a thick yet pourable consistency. - Drizzle the glaze over the cooled cookies. - While the glaze is wet, add your edible decorations like holly leaves or festive sprinkles. To make the best Gingerbread Yule Log Cookies, focus on the dough. If your dough feels sticky, chill it in the fridge for 15-20 minutes. This makes it easier to handle. When rolling the dough, aim for a thickness of about 1/4 inch. This helps them bake evenly. Use a light touch with the rolling pin to avoid sticking. Keep an eye on your oven temperature. Preheat it to 350°F (175°C) for the best results. Place your baking sheet in the center of the oven for even heat. The cookies need about 10-12 minutes to bake. Look for a light golden edge. When they feel slightly firm, take them out. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. The glaze adds charm to your cookies. Mix 1 cup of powdered sugar with 1 tablespoon of milk. Aim for a thick yet pourable consistency. Drizzle this glaze over the cooled cookies. While the glaze is wet, add your favorite edible decorations. Best choices include holly leaves or festive sprinkles. These add color and fun to your cookies. Pro Tips Chill the Dough: If your dough is too sticky to handle, refrigerate it for 15-20 minutes. This makes it easier to roll out and cut into logs. Even Baking: For even baking, rotate the baking sheet halfway through the baking time. This helps ensure all cookies are baked uniformly. Glaze Consistency: When making the glaze, adjust the milk amount based on your desired thickness. A thicker glaze will hold its shape better on cookies. Festive Decorations: Use a variety of edible decorations to enhance the visual appeal of your cookies. Consider adding sprinkles, small candies, or fresh herbs for a pop of color. {{image_4}} You can make these cookies even more fun. Try adding chocolate chips or chopped nuts. These will give a nice crunch and a sweet touch. You can also switch up the spices. Cardamom or cloves can add a new twist. Just a little bit can change the whole flavor! If you need a gluten-free version, it’s simple! Just swap the all-purpose flour with gluten-free flour. This keeps the cookies tasty while fitting your diet. Make sure to check the flour's texture for the best results. For a vegan version, use vegan butter instead of regular butter. You can also replace the egg with flaxseed meal or applesauce. This keeps the cookies soft and delicious. Just follow the same steps, and you’ll have a lovely treat! To keep your Gingerbread Yule Log Cookies fresh, store them at room temperature. Place them in an airtight container. This helps keep them soft and tasty. You can also add a slice of bread in the container. The bread helps keep the cookies moist. If you want to save some for later, freezing is a great option. Wrap each cookie in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove all the air before sealing. This way, they stay fresh for up to three months. In an airtight container, these cookies last around one week at room temperature. After a week, they may lose their soft texture. You can also check for signs that they are going bad. If you see any mold or they smell off, it’s best to throw them away. Enjoy your festive treats while they are fresh! How do I get the perfect shape for Yule log cookies? To shape the cookies well, roll the dough to about 1/4-inch thick. Cut logs that are around 2 inches long and 1 inch wide. Make sure to space them out on the baking sheet. This helps them keep their shape while baking. Can I make the dough in advance? Yes, you can make the dough ahead of time. After mixing, wrap it tightly in plastic wrap. Chill it in the fridge for up to three days. When ready, just roll and cut the cookies as normal. What is the best way to serve Gingerbread Yule Log Cookies? I love to serve these cookies on a festive platter. Dust them with powdered sugar for a snowy look. You can add sprigs of rosemary or holly leaves for extra flair. Can I make these cookies without molasses? You can replace molasses with honey or maple syrup. This will change the flavor slightly but will still taste good. Just keep the same amount to keep the dough moist. In this guide, we explored the key ingredients and steps to make Gingerbread Yule Log Cookies. You learned about the main ingredients, spices, and decoration essentials. The post also shared tips for perfecting your dough and baking process. For your final cookie creation, remember to experiment with flavors and decorations. Whether you stick to the classic recipe or try a variation, these cookies will bring joy. Enjoy your baking journey!

Gingerbread Yule Log Cookies

Deliciously spiced gingerbread cookies shaped like logs, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground allspice
  • 0.25 teaspoon salt
  • 0.75 cup brown sugar, packed
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 0.25 cup molasses
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for decoration)
  • 1 tablespoon milk (for decoration)
  • 1 serving edible decorations (e.g., holly leaves or festive sprinkles)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a medium mixing bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground allspice, and salt. Whisk these dry ingredients together until they are well blended and set aside.
  • In a large mixing bowl, beat the softened unsalted butter along with the packed brown sugar until the mixture becomes creamy and smooth—this should take about 2-3 minutes.
  • To the creamy butter and sugar mixture, add the egg, molasses, and vanilla extract. Mix thoroughly until all ingredients are well incorporated.
  • Gradually introduce the dry mixture into the wet ingredients, stirring until a cohesive dough forms. If the dough feels overly sticky, you can chill it in the refrigerator for 15-20 minutes to make it easier to handle.
  • On a lightly floured work surface, roll the dough out gently until it reaches a thickness of approximately 1/4 inch.
  • Use a knife or a bench scraper to cut the dough into logs that are about 2 inches long and 1 inch wide. Arrange these logs on the prepared baking sheet, making sure to space them about an inch apart to allow for expansion.
  • Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes or until they are slightly firm and the edges have a light golden brown color.
  • After baking, allow the cookies to cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
  • Once the cookies are fully cooled, prepare the glaze by mixing the powdered sugar with the tablespoon of milk. Aim for a consistency that is thick yet pourable. Drizzle this glaze over the cookies and, while it is still wet, add your choice of edible decorations to elevate their festive appeal.

Notes

Arrange the cookies on a festive platter and dust with powdered sugar for a snowy effect.
Keyword cookies, gingerbread, holiday