Gingerbread Log Cookies with Nutella Fillings Recipe

ByLucy
Jump to Recipe· 4.9 from 15 reviews

If you’re looking for a cozy treat that’s bursting with seasonal warmth and a creamy surprise inside, I’ve got just the thing for you: this Gingerbread Log Cookies with Nutella Fillings Recipe. It’s one of those desserts that feels festive and special without being fussy, perfect for sharing over hot cocoa or gifting to friends. Curl up with a plate of these spiced logs, and you’ll find that their buttery, gingerbread-y goodness paired with Nutella is simply irresistible. Ready to roll up your sleeves and bake some magic? Let’s dive in!

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Why This Recipe Works

  • Perfect Balance of Spice and Sweet: The ginger and cinnamon provide that warming gingerbread feel while the Nutella adds a luscious chocolate-hazelnut layer.
  • Easy Rolling Technique: Rolling the dough into logs creates a beautiful swirl and rustic bark-like texture that’s both charming and delicious.
  • Lime Zest Brightness: The lime zest in the Nutella filling adds a subtle zing that lifts the deep flavors and stops it from feeling too heavy.
  • No Fancy Tools Needed: You only need basic kitchen essentials like parchment paper and a sharp knife, making it accessible for all bakers.
Gingerbread Log Cookies with Nutella Fillings, gingerbread cookies with Nutella, festive holiday cookies, spiced roll cookies, Christmas cookie recipes - The image shows a white tree-shaped dish filled with light beige square-shaped bars arranged in neat layers, with one layer stacked a bit higher in the center. Each bar has a smooth texture with faint drizzle lines on top and is decorated with a small green holly leaf and three red berry-shaped candy pieces. The dish sits on a red cloth background with shiny silver and red round ornaments softly blurred behind it. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

When you look at these ingredients, you see classic gingerbread components enhanced by a luscious Nutella twist. Each ingredient brings its own character, so pay attention to quality and balance for the best results.

Gingerbread Log Cookies with Nutella Fillings, gingerbread cookies with Nutella, festive holiday cookies, spiced roll cookies, Christmas cookie recipes - Flat lay of a small heap of natural all-purpose flour in a small white ceramic bowl, a tiny white bowl with ground cinnamon powder, a small white bowl with ground ginger powder, a pinch of salt in a white ceramic dish, a small white bowl of baking powder, a small white bowl filled with golden light corn syrup, a small white bowl with packed light brown sugar, a small white bowl holding soft pale margarine, a whole fresh bright green lime, a small white bowl of smooth white cream cheese, a small white bowl with glossy dark hazelnut chocolate spread (Nutella), and a small white bowl of fine powdered sugar, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Flour: The base for structure – I recommend all-purpose flour for balance between tenderness and sturdiness.
  • Cinnamon & ginger: Essential warming spices that bring that iconic gingerbread depth.
  • Salt & baking powder: These balance flavors and give a light lift to the dough.
  • Light corn syrup: Helps keep the cookies moist and adds a subtle chewiness without overpowering sweetness.
  • Light brown sugar: Adds caramel notes and moisture to the dough.
  • Margarine: I usually use margarine here to get the right consistency; butter works too, but margarine keeps the dough soft enough for rolling.
  • Lime: Both juice and zest – the zest goes into the Nutella for a fresh twist, while the juice is set aside and can add a subtle brightness.
  • Cream cheese: Adds tang and richness that makes these cookies feel special and tender.
  • Nutella: Our star filling – creamy, chocolatey, hazelnut spread that melts into the logs for a luscious surprise.
  • Powdered sugar: Finishes the flavor and texture – be sure to sift it for smoothness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m a big fan of adding my own little twists to recipes like this, because baking should feel like your own happy experiment! Feel free to swap out some ingredients or add extras to match your taste.

  • Variation: I’ve tried adding a sprinkle of chopped toasted hazelnuts inside the Nutella layer for extra crunch—it’s divine and adds a great texture contrast.
  • Dietary swaps: You can substitute margarine with vegan butter to keep it dairy-free, and choose a dairy-free cream cheese to accommodate allergies.
  • Spice kicker: If you like a bit of heat, a pinch of ground cloves or a dash of cayenne in the dough adds an unexpected warmth that balances beautifully with the Nutella.

Step-by-Step: How I Make Gingerbread Log Cookies with Nutella Fillings Recipe

Step 1: Mix the Dry Ingredients

Start by combining your flour, cinnamon, ginger, salt, and baking powder in a large bowl. Give it a good stir so all those wonderful spices are evenly distributed. This sets the flavor foundation for your logs, so don’t be shy with the cinnamon—it really gives that cozy vibe.

Step 2: Melt and Sweeten

In a saucepan over low heat, mix together your light corn syrup, brown sugar, and margarine. Stir constantly until everything melts into a smooth sweet liquid. I like to be patient here—it keeps the sugar from burning and makes for a silkier dough later on.

Step 3: Combine and Chill the Dough

Pour the melted mixture into your flour bowl, then add the cream cheese. Stir well with a spoon at first, then get your hands in there as the dough stiffens. Kneading it a bit helps everything come together nicely. Wrap it in plastic and chill for 10 to 15 minutes—just long enough to handle easily without cracking too much yet.

Step 4: Roll and Shape Your Logs

Roll your dough out between two sheets of parchment paper to about 1/8-inch thickness. Trim into neat rectangles—about 10 inches by 5 or 6—to get tidy edges that roll evenly. This is the part where patience pays off for clean-looking logs!

Step 5: Prep the Nutella Filling

Squeeze the juice from the lime and zest it finely. Stir the zest into the Nutella to add that bright, fresh pop that cuts through the richness. Spread a thin layer evenly onto each rectangle, especially thinning near edges to prevent oozing when rolled.

Step 6: Roll Up Your Logs

Starting from the long side, gently roll up the dough like a jelly roll. It might crack a bit as you roll—that’s totally fine and actually adds character. Keep rolling until you have a neat long log, then place it seam-side down to keep it from unraveling.

Step 7: Cut and Etch Your Cookies

Slice each large log into smaller 4-inch logs with a sharp, non-serrated knife to avoid squishing. Use the front and back of a butter knife to etch bark-like lines on the surface—this little detail really sells the whole Yule log vibe.

Step 8: Bake to Perfection

Bake your logs on parchment-lined sheets at 350°F (175°C) for 15-18 minutes. Keep an eye on the bottoms—they should just start to turn light golden, which means soft and chewy inside. Cooling them on a rack for a few minutes helps set their shape and keeps them tender.

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Tips from My Kitchen

  • Chill Just Right: Don’t over-chill the dough or it will crack too much during rolling; 10-15 minutes is a sweet spot I’ve settled on after trial and error.
  • Use Parchment Paper: Roll the dough between parchment sheets only as wax paper can melt and stick when you add the warm Nutella spread.
  • Trim Perfect Edges: Straight edges mean tighter rolls and no gaps in the spiral—your logs will look better and bake evenly.
  • Keep the Seam Down: Placing the log seam side down keeps your cookies from unrolling while baking—such a little detail but makes all the difference.

How to Serve Gingerbread Log Cookies with Nutella Fillings Recipe

Gingerbread Log Cookies with Nutella Fillings, gingerbread cookies with Nutella, festive holiday cookies, spiced roll cookies, Christmas cookie recipes - A stack of square cookies with a light golden color and visible thin layers of a slightly darker filling inside, each topped with a thin, shiny glaze that looks creamy and smooth. On top of the front cookie, there is a small decoration made from green and red icing shaped like holly leaves and red berries. The cookies are placed inside a round white tin with a red pattern of reindeer and geometric shapes around the outside. The background shows more cookies and a white marbled surface beneath the tin. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to dust these cookies with a little powdered sugar for a snowy effect—simple and elegant. Sometimes I add festive holly sprinkles or finely chopped nuts on top after baking, especially if serving at a holiday party. The visual detail adds an extra touch of charm.

Side Dishes

Pair these logs with a warm cup of chai, mulled wine, or good old-fashioned hot cocoa. They also go great with a bowl of spiced apple cider or a side of whipped cream infused with cinnamon—you’ll want to create a cozy winter dessert bar around these cookies!

Creative Ways to Present

For festive occasions, I’ve arranged these cookies on a wooden board lined with fresh pine needles and cranberries to mimic a forest floor, which complements the “log” theme perfectly. Wrapping small log cookies in parchment with twine makes an adorable and shareable take-home gift too!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature to keep them soft and chewy—if you keep them wrapped well, they stay fresh for up to 5 days. Avoid stacking them too tightly to preserve their log shape.

Freezing

Freezing is a great option! I recommend freezing the logs before baking, tightly wrapped in plastic wrap and placed in a freezer bag. When you’re ready to bake, just thaw in the fridge and bake as usual. This keeps the cookie logs fresh and lets you enjoy them any time.

Reheating

To warm up baked cookies, I pop them in a 300°F oven for about 5 minutes—this lightly refreshes their texture without drying them out. Just be sure not to heat for too long so they stay soft and don’t lose that lovely Nutella ooze.

FAQs

  1. Can I use butter instead of margarine in this Gingerbread Log Cookies with Nutella Fillings Recipe?

    Absolutely! Butter works well and adds a richer flavor, though margarine keeps the dough a bit softer and easier to roll without cracking. If you choose butter, let it soften before melting it with the corn syrup and sugar for best results.

  2. Why does my dough crack when rolling the logs?

    Dough cracking usually means it’s either too cold or too dry. Make sure you chill it just 10-15 minutes—not longer—and roll gently with even pressure. Also, rolling between parchment sheets helps maintain moisture and prevents sticking that leads to cracking.

  3. Can I use other fillings besides Nutella?

    For sure! Cream cheese frosting, fruit preserves, or even peanut butter are great alternatives depending on your taste. Just ensure the filling is spread thin to avoid oozing during rolling and baking.

  4. How do I store Gingerbread Log Cookies with Nutella Fillings Recipe for gifting?

    Store cookies in airtight containers layered with parchment paper to prevent sticking. For longer storage, freeze undecorated cookies and add any garnishes after thawing to keep them fresh-looking. Wrap well to avoid moisture and odors.

Final Thoughts

Making this Gingerbread Log Cookies with Nutella Fillings Recipe always feels like a little celebration in my kitchen. The fragrant spices, the tang of cream cheese, and that luscious Nutella swirl come together in a way that somehow makes winter days sweeter and cozier. I love sharing these with friends because they’re not just delicious—they spark smiles. I really hope you’ll give them a try, roll up those logs, and enjoy the magic of baking something special with your own hands.

Print
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Gingerbread Log Cookies with Nutella Fillings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 15 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Gingerbread Yule Log Cookies are a festive holiday treat featuring spiced gingerbread dough rolled with a zesty lime and Nutella filling. Soft, aromatic, and beautifully decorated with etched bark-like details, these cookies bring a charming twist to traditional gingerbread with a delicious hazelnut chocolate spread and a hint of lime zest.

Ingredients

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 (juice and zest)
  • ½ cup Nutella (hazelnut and chocolate spread)
  • ¾ cups powdered sugar

Instructions

  1. Preheat and Prepare: Heat oven to 350 degrees F (175 degrees C). Line a standard baking sheet with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, stir together the flour, cinnamon, ginger, salt, and baking powder until well combined.
  3. Heat Wet Ingredients: In a large saucepan over low heat, combine light corn syrup, light brown sugar, and margarine. Stir constantly until the margarine is fully melted.
  4. Combine Mixtures: Pour the warm liquid mixture into the flour mixture. Add the cream cheese and mix thoroughly with a spoon, then use your hands as the dough becomes stiff to ensure everything is incorporated.
  5. Chill Dough: Chill the dough for about 10-15 minutes until it is firm enough to handle easily.
  6. Roll Out Dough: On parchment paper, roll the dough out to ⅛ inch thickness into a large rectangle approximately 10 by 5 or 6 inches. Trim edges to form clean straight sides. Repeat to get three rectangles total.
  7. Prepare Filling: Squeeze juice from the lime and set aside. Finely grate the lime zest and mix it into the Nutella until evenly combined.
  8. Spread Filling: Evenly spread the lime-zested Nutella mixture onto each dough rectangle, applying thinner layers toward the edges to prevent filling from oozing out.
  9. Roll Logs: Starting at the long edge, roll each rectangle tightly like a jelly roll. The dough may crack slightly, which adds to the log effect. Keep the seam side down to help maintain shape.
  10. Cut Logs: Slice each large log into about 4 smaller logs using a sharp, non-serrated knife to avoid squishing the dough.
  11. Decorate Logs: Use the front and back of a butter knife to etch bark-like lines onto the surface of each cookie log for a natural log appearance.
  12. Bake Cookies: Bake the cookie logs for about 18 minutes or until the bottoms are lightly browned, keeping the cookies soft and tender.
  13. Cool: Remove from the oven and transfer to a wire rack. Let the cookies cool for 5 to 10 minutes before handling or decorating further.

Notes

  • Chill the dough just long enough; 10-15 minutes prevents excessive cracking or stickiness.
  • Roll dough on parchment paper only; wax paper can melt and stick.
  • Trim rectangles carefully for clean, even logs, which help rolling and slicing.
  • Spread Nutella thinner at edges to prevent filling from escaping during rolling.
  • Roll slowly and gently from the long side to minimize cracking and keep logs tight.
  • Keep rolled logs seam side down to prevent unraveling during baking and cutting.
  • Use a sharp, non-serrated knife for cutting to maintain cookie shape.
  • Etch bark lines before baking for better definition and texture.
  • Do not overbake; a lightly golden bottom keeps the cookies soft and moist.
  • For decoration, add holly sprinkles only after glaze has set to avoid color bleeding.
  • Freeze undecorated cookies for best storage; decorate after thawing to keep them fresh-looking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 10 mg

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