Gingerbread Rollers

So I decided to get experimental with some new winter cookie ideas and let me tell you… Dylan made these rollers disappear. They’re gingerbready, chocolatey, and they have an intriguing texture that crosses soft and crunchy. I guess you just gotta try ‘em out.

Ingredients —

• 3 cups flour

• 1 1/2 tsp cinnamon

• 3/4 tsp ground ginger

• 1/2 tsp baking powder

• 1/4 tsp salt

• 3/4 cup light corn syrup

• 2/3 cup light brown sugar

• 1/2 cup butter, cubed

• 4 oz cream cheese

• 3/4 cup nutella

• 1 1/2 tsp lime zest

• 3/4 cup powdered sugar

• 2 tbsp lime juice

• Holiday sprinkles

Directions —

1. In a small bowl, whisk together the flour, cinnamon, ginger, baking powder and salt.

2. In a large saucepan, combine corn syrup, brown sugar and butter. Cook and stir over medium heat until butter is melted. Transfer to a large bowl and gradually beat in flour mixture. Beat in cream cheese. Shape dough into a disk, wrap, and refrigerate for 30 minutes.

3. Preheat oven to 350. On a floured surface or parchment paper, roll dough into a large rectangle (roughly 18 inches long). Cut into 3 even rectangles.

4. In a small bowl, mix nutella and lime zest. Spread over the rectangles. Roll them up and pinch seams to seal. Cut each roll crosswise into 4 logs. Lay flat on a greased baking sheet.

5. Bake 20-25 minutes until bottom and edges are light brown. Remove pans to wire racks and cool completely.

6. Mix together the powdered sugar and water or lime juice until smooth. Drizzle onto cookies and top with sprinkles.