Save 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.
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This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
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I first baked these Gingerbread Hanukkah Cinnamon Roll Cookies for a family celebration. Rolling the dough with my kids felt festive and the cinnamon&sugar aroma filled the kitchen, turning baking into a cozy tradition.
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Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Ground ginger: 1 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/4 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Unsalted butter (softened): 1/2 cup (115 g)
- Brown sugar (packed): 1/2 cup (100 g) for dough & 1/3 cup (65 g) for filling
- Granulated sugar: 1/4 cup (50 g)
- Unsulphured molasses: 1/3 cup (80 ml)
- Egg: 1 large
- Vanilla extract: 1 tsp for dough & 1/2 tsp for glaze
- Cinnamon Filling - Unsalted butter (melted): 3 tbsp (40 g)
- Cinnamon Filling - Ground cinnamon: 1 1/2 tsp
- Glaze - Powdered sugar: 1 cup (120 g)
- Glaze - Milk: 1–2 tbsp (15–30 ml)
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Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- Cream Butter & Sugars:
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Mix Wet Ingredients:
- Beat in molasses, egg, and vanilla until well combined.
- Combine & Form Dough:
- Gradually add dry ingredients to wet, mixing just until a soft dough forms.
- Roll Out Dough:
- Divide dough in half. Roll each half between sheets of parchment into a 9x7-inch rectangle, about 1/4 inch thick.
- Prepare Filling:
- Mix melted butter, brown sugar, and cinnamon. Spread half evenly over each rectangle.
- Form Logs & Chill:
- Roll rectangles from the long side into tight logs. Wrap in parchment. Chill at least 45 minutes until firm.
- Slice & Bake:
- Preheat oven to 350°F (175°C). Line sheets with parchment. Slice logs into 1/2-inch rounds, place 2 inches apart. Bake 10–12 minutes until edges set and lightly golden. Cool on pan 5 minutes, then transfer to rack.
- Glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Save Serving these cookies at Hanukkah brings our family together. Everyone loves swirling glaze and adding festive sprinkles as their own special touch.
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Required Tools
Hand or stand mixer, mixing bowls, rolling pin, parchment paper, baking sheet, sharp knife, wire rack
Notes
For a Hanukkah touch, sprinkle with blue and white sugar crystals after glazing. Dough can be made a day ahead and chilled overnight. Try whole wheat flour for a heartier texture.
Nutritional Information (per serving)
Calories: 130, Total Fat: 4.5 g, Carbohydrates: 22 g, Protein: 1.5 g
Save 
Make a batch and celebrate Hanukkah with warmth and sweetness. Enjoy sharing these spiced cookies with loved ones!
Recipe FAQ
- → How can I ensure the cookies have a soft texture?
Use unsulphured molasses and avoid overbaking. Chilling the dough also helps maintain tenderness.
- → Can I prepare the dough in advance?
Yes, you can refrigerate the dough overnight for enhanced flavor and easier slicing.
- → Is it possible to make these cookies dairy-free?
Substitute the butter with a plant-based alternative and use non-dairy milk for the glaze.
- → What’s the best way to achieve even swirls?
Roll the dough tightly between parchment sheets and slice with a sharp knife for uniform rounds.
- → Can I use whole wheat flour for these cookies?
Whole wheat flour adds a heartier texture; substitute for all-purpose flour if desired.
- → Do these cookies freeze well?
Yes, store baked or unbaked cookies in an airtight container for up to 2 months.
