Chilled-log gingerbread slice-and-bake butter cookies with neat round edges and finely minced crystallized ginger flecks.
Wrapped logs make it easy to prepare this ginger-spiced butter dough ahead of baking. Chill until firm throughout, then slice with a thin, smooth blade. Rotate the log a little between cuts to keep the rounds from flattening on one side.
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Gingerbread Slice-and-Bake Cookies Recipe
Per tray: 15–18 minutes · 2 trays of 18 two-inch rounds
Allow 326 minutes: 30 hands-on, at least 240 chilling, 36 for all baking trays and 20 cooling. The logs must be firm throughout before slicing; additional chilling or 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
Ingredients
Cookie dough
Spice blend
Ginger flecks
Scale ingredients and US equivalents. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time.
Instructions
Cream gently
- Beat 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.
Firm the butter
- Divide 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 4 hours until firm throughout and easy to slice.
Slice the chilled logs
- Heat to 325°F (165°C) conventional or 300°F (150°C) fan. Using a thin, smooth-bladed knife, 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.
Check for pale golden edges
- Bake 15–18 minutes until edges are pale golden and tops are set. Butter cookies should not become deeply brown.
Let the crumb strengthen
- Rest 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 and 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. |
| Baked freezing | Up to 2 months | Freeze cooled cookies airtight. Thaw covered at room temperature. |
| Restoring | 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
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
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.
Browse more cookie ideas in the Gingerbread Cookies Ideas collection.
