Gingerbread Hanukkah Cinnamon Cookies (Print Version)
Delightful Hanukkah treats with warm spices, cinnamon swirl, and soft texture. Enjoy festive flavors in every bite.
# What You’ll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1/4 teaspoon ground cloves
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1/3 cup unsulphured molasses
12 - 1 large egg
13 - 1 teaspoon vanilla extract
→ Cinnamon Filling
14 - 3 tablespoons unsalted butter, melted
15 - 1/3 cup brown sugar, packed
16 - 1 1/2 teaspoons ground cinnamon
→ Glaze
17 - 1 cup powdered sugar
18 - 1 to 2 tablespoons milk
19 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
02 - In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, for approximately 2 to 3 minutes.
03 - Beat in the molasses, egg, and vanilla extract until the mixture is fully combined.
04 - Gradually blend the dry ingredients into the wet mixture, mixing until a soft dough develops.
05 - Divide the dough evenly into two portions. Roll each half between two sheets of parchment paper into a 9 by 7 inch rectangle, approximately 1/4 inch thick.
06 - For the filling, combine melted butter, brown sugar, and cinnamon. Spread half the filling over each dough rectangle in an even layer.
07 - Starting at the long edge, carefully roll each rectangle into a tight log. Wrap in parchment paper and refrigerate for at least 45 minutes until firm.
08 - Preheat oven to 350°F. Line baking sheets with parchment paper.
09 - Slice each log into 1/2 inch thick rounds and place onto prepared baking sheets, allowing 2 inches between cookies.
10 - Bake for 10 to 12 minutes, until edges are set and cookies are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11 - Prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
# Additional Tips::
01 -
- Festive cinnamon and gingerbread flavor
- Make-ahead dough for easy preparation
02 -
- Dough can chill overnight for advance prep
- Contains gluten, eggs, and dairy
03 -
- Sprinkle with blue and white sugar crystals right after glazing for Hanukkah flair
- For heartier cookies, substitute half the flour with whole wheat flour