Save to Pinterest Soft, spiced cookies inspired by gingerbread and cinnamon rolls, perfect for Hanukkah celebrations. These festive treats combine warm spices and a swirl of cinnamon-sugar for a delightful holiday cookie.
I first made these cookies for a family Hanukkah party, and they disappeared quickly. Everyone loved the combination of gingerbread spices with the familiar cinnamon roll swirl.
Ingredients
- Cookie Dough: 2 1/4 cups (280 g) all-purpose flour, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup (115 g) unsalted butter softened, 1/2 cup (100 g) brown sugar packed, 1/4 cup (50 g) granulated sugar, 1/3 cup (80 ml) unsulphured molasses, 1 large egg, 1 tsp vanilla extract
- Cinnamon Filling: 3 tbsp (40 g) unsalted butter melted, 1/3 cup (65 g) brown sugar packed, 1 1/2 tsp ground cinnamon
- Glaze: 1 cup (120 g) powdered sugar, 1–2 tbsp (15–30 ml) milk, 1/2 tsp vanilla extract
Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients:
- Beat in molasses, egg, and vanilla until well combined.
- Combine and Form Dough:
- Gradually add dry ingredients to wet ingredients, mixing just until a soft dough forms.
- Roll Out Dough:
- Divide dough in half. Roll each half between two sheets of parchment paper into a 9x7-inch rectangle about 1/4 inch thick.
- Prepare Cinnamon Filling:
- Mix melted butter, brown sugar, and cinnamon. Spread half the filling evenly over each rectangle of dough.
- Shape Cookies:
- Starting from the long side, carefully roll up each rectangle into a tight log. Wrap in parchment paper and refrigerate for at least 45 minutes until firm.
- Bake Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice each log into 1/2-inch thick rounds and place on prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, or until edges are set and cookies are lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Save to Pinterest We enjoyed these cookies as a family while lighting the menorah, sharing stories, and making holiday memories.
Required Tools
Hand or stand mixer, mixing bowls, rolling pin, parchment paper, baking sheet, sharp knife, wire rack
Allergen Information
Contains wheat gluten, eggs, and dairy. If using sprinkles, confirm allergen info before adding.
Nutritional Information
Per serving: calories: 130, total fat: 4.5 g, carbohydrates: 22 g, protein: 1.5 g
Save to Pinterest Share these cookies for Hanukkah or any festive gathering. The cinnamon and ginger warmth will bring smiles to everyone.
Common Recipe Questions
- → What spices create the gingerbread flavor?
Ground ginger, cinnamon, nutmeg, and cloves give the cookies their classic gingerbread warmth and aroma.
- → Can the dough be made ahead?
Yes, you can prepare the dough a day in advance and chill overnight for easier shaping and slicing.
- → What gives these cookies their cinnamon swirl?
A filling of melted butter, brown sugar, and cinnamon is spread over the dough before rolling and slicing.
- → How do you achieve festive Hanukkah decoration?
Sprinkle blue and white sugar crystals on the glaze after baking for a celebratory holiday touch.
- → Are these cookies suitable for vegetarians?
Yes, all the listed ingredients are vegetarian-friendly, making them ideal for a variety of dietary preferences.
- → What is the best way to store leftover cookies?
Keep them in an airtight container at room temperature for up to 5 days to maintain freshness and softness.