Yule Log Cookies
Submitted by Lutie
Yule log cookies shaped into scored logs, baked, sliced on the diagonal, and decorated with holly icing. Spiced with cardamom, cinnamon, cloves, allspice, and nutmeg.
YIELD
2 dozenPREP
30 minCOOK
15 minREADY
45 minThese Christmas cookies borrow their shape from the traditional Yule log. The dough gets rolled into two long logs, scored diagonally before baking, then sliced at the marks after cooling. Each piece looks like a miniature cut of firewood, ready to decorate with piped holly leaves and berries in red and green icing.
The spice blend is what sets these apart from a standard sugar cookie. Cardamom leads the way with its floral, citrusy warmth, backed by cinnamon, cloves, allspice, and nutmeg. That five-spice combination gives these a distinctly Scandinavian character that fits the Yule theme.
Brown sugar in the dough adds a caramel depth that granulated sugar can’t. The cookies bake up with a soft, slightly chewy center and firm edges. Egg substitute or egg white keeps them lighter in color so the holly decorations show up clearly against the golden surface.
Chef Tips
- Score the logs with a wet, non-serrated knife before baking. The scored lines guide your slicing after baking and create a more even cut.
- Flatten the logs to about 1¼ inches in diameter for cookies that are thick enough to look like log slices but thin enough to bake evenly.
- Let the baked logs cool for exactly 5 minutes before cutting with a serrated knife. Too hot and they crumble. Fully cooled and they crack.
- Decorate after the cookies are completely cool. Icing on warm cookies melts and runs.
Variations
- Dip one end of each cooled cookie in melted dark chocolate for a bark-like finish.
- Add a teaspoon of orange zest to the dough for a citrus-spice flavor.
- Skip the decorating icing and dust with powdered sugar for a simpler, snow-dusted look.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
In a medium bowl, beat the brown sugar and margarine until blended.
Add the egg product; beat until well blended.
Lightly spoon flour into measuring cup; level off.
Add the flour, baking powder, baking soda and spices; mix well.
Divide the dough in half.
On a lightly floured surface, roll each half of dough with your hands to make two 10½-inch logs; flatten slightly to 1¼ inches in diameter.
With a spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet.
Dip a non-serrated knife in water; score each log diagonally at ¾ inch intervals.
Bake for 11 to 13 minutes, or until set and no longer moist.
Cool for 1 minute. Remove from the cookie sheet; place on a wire rack.
Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines.
Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries.
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