Pin it Soft, spiced Gingerbread Hanukkah Cinnamon Roll Cookies offer the flavors of gingerbread and cinnamon rolls in one festive treat. Perfect for Hanukkah celebrations, these cookies bring cozy warmth and holiday cheer to your dessert table.
I created these cookies to blend fond childhood memories of Hanukkah festivities with a love for warm cinnamon rolls. They were an instant hit, especially with family and friends who appreciate inventive spins on tradition.
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 1–2 tbsp (15–30 ml) milk, 1/2 tsp vanilla extract
Instructions
- Prepare Dry Ingredients:
- In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- Cream softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients:
- Beat in molasses, egg, and vanilla until well combined.
- Combine Ingredients:
- Gradually add dry mixture 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).
- Make Filling:
- Mix melted butter, brown sugar, and cinnamon. Spread half the filling evenly over each rectangle of dough.
- Form Cookie Logs:
- Starting from the long side, carefully roll up each rectangle into a tight log. Wrap logs in parchment paper and refrigerate for at least 45 minutes until firm.
- Slice and Bake:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice each log into 1/2-inch rounds and space 2 inches apart on baking sheets.
- Cool Cookies:
- Bake for 10–12 minutes, or until edges are set and cookies are lightly golden. Cool on pan for 5 minutes, then transfer to wire rack.
- Glaze Cookies:
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over cooled cookies.
Pin it Baking these cookies has become a favorite family tradition, especially when we add blue and white sprinkles to celebrate Hanukkah together. My kids love helping drizzle the glaze and decorate each cookie, making memories along the way.
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 decorating with sprinkles, check labels for gluten or allergen cross-contamination.
Nutritional Information
Per cookie: 130 calories, 4.5 g total fat, 22 g carbohydrates, 1.5 g protein
Pin it Share these Gingerbread Hanukkah Cinnamon Roll Cookies for a sweet holiday twist. They are just as delicious as they are festive.
Recipe FAQs
- → How do I keep the cookies soft?
Chilling the dough before baking, not overbaking, and using molasses ensures the cookies remain soft.
- → Can I prepare the dough ahead?
Yes, make the dough a day ahead and refrigerate overnight to develop flavor and make rolling easier.
- → Is it necessary to use molasses?
Molasses gives depth and moisture. Substitute with dark corn syrup if needed, but flavor will differ.
- → What’s the best way to slice the dough logs?
Use a sharp knife and slice gently to maintain the cinnamon swirl shape. Chill logs well for clean cuts.
- → Can I make them dairy-free?
Replace butter and milk with plant-based alternatives. This alters texture but keeps the cookies tender.
- → How to add Hanukkah decoration?
Decorate glazed cookies with blue and white sugar crystals or sprinkles for a festive holiday presentation.