Chilled-log gingerbread slice-and-bake butter cookies with neat round edges and finely minced crystallized ginger flecks.
Fine flecks slice cleanly; large sticky chunks tear the log.
This chilled-log butter cookie includes finely minced crystallized ginger, without molasses or egg. It differs from rolled decorating dough and from two-color pinwheels. The two-hour log chill is required for even slices; large ginger chunks can drag under the knife.
Gingerbread Slice-and-Bake Cookies
Per tray: 15–18 minutes · 2 trays of 18 two-inch rounds
Allow 206 minutes: 30 hands-on, 120 chilling, 36 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Electric mixer and bowl
- US measures and scale
- Parchment and two 13 × 18-inch pans
- Ruler and thin sharp knife
- Cooling rack
Chilled-log gingerbread slice-and-bake butter cookies with neat round edges and finely minced crystallized ginger flecks.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Ginger flecks
Instructions
Mix
- Cream gentlyBeat softened butter, confectioners sugar, salt, vanilla and spices until smooth, without extended fluffy creaming. Mix in flour on low just until a cohesive dough forms. Fold in very finely minced crystallized ginger.
Chill
- Firm the butterDivide dough into two logs, each about 2 inches in diameter and 6 3/4 inches long. Wrap snugly in parchment, round the sides and refrigerate at least 2 hours until firm enough to slice.
Shape
- Press small roundsHeat to 325°F (165°C) conventional or 300°F (150°C) fan. Slice each chilled log into 18 rounds, about 3/8 inch thick, turning the log a little between cuts to preserve its circular shape. Space 1 inch apart on lined pans. Keep the second log cold.
Bake
- Check for pale golden edgesBake 15–18 minutes until edges are pale golden and tops are set. Butter cookies should not become deeply brown.
Cool
- Let the crumb strengthenRest 5 minutes on the pan, then cool 15 minutes on a rack. Serve plain; the crumb is delicate and buttery rather than chewy molasses gingerbread.
Chef’s Science & Pro Tips
Mince the ginger
Fine flecks slice cleanly; large sticky chunks tear the log.
Turn the log
Quarter-turn between cuts to keep a flat bottom from developing.
Keep one log cold
Slice only the log being baked; warm dough squashes under the knife.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 1 week | Cool completely, then store airtight in a cool room. |
| Refrigeration | Raw dough: up to 2 days | Wrap dough tightly. Plain baked cookies do not need refrigeration. |
| Raw freezing | Up to 2 months | Freeze portions airtight; thaw covered in the refrigerator before baking. |
| Cooked freezing | Up to 2 months | Freeze cooled cookies airtight. Thaw covered at room temperature. |
| Restoration | Before serving | Warm undecorated cookies briefly at 300°F for 3–5 minutes if desired; cool before decorating. |
Notes
- This chilled-log butter cookie includes finely minced crystallized ginger, without molasses or egg. It differs from rolled decorating dough and from two-color pinwheels. The two-hour log chill is required for even slices; large ginger chunks can drag under the knife.
Nutrition
Approximate per-serving values calculated from generic ingredient weights and stated yield, including listed fillings, glaze and coating. Excludes optional decoration and bench flour. Brands, unused coating, decoration amounts and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Do I need cookie cutters?
No. A thin sharp knife slices the refrigerated logs into rounds.
Why are my rounds oval?
The log is too soft or sits flat during slicing. Chill thoroughly and rotate it between cuts.
Can I freeze the log?
Yes. Wrap tightly and freeze up to two months, then thaw refrigerated just until sliceable.
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