# Tom & Jerry Cookies > Tom & Jerry Logs are slice-and-bake Christmas cookies inspired by the warm, spiced Tom & Jerry batter—rich butter dough flavored with molasses, nutmeg and cinnamon, rolled into chilled logs and sliced for quick baking. They make an elegant, make-ahead holiday cookie that slices thin for a crisp edge and tender center. Canonical URL: https://www.topshelf.recipes/recipes/tom-jerry-logs ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: November 1, 2026 Last Updated: November 2, 2026 ## About This Recipe Tom & Jerry Logs put the warm, spiced spirit of the classic holiday batter into a tidy slice-and-bake format that’s easy to tuck into a cookie box or pull out for last-minute baking. The dough balances cold butter for a clean snap at the edge with a single egg yolk and molasses for richness and a tender interior; nutmeg takes the lead while a whisper of cinnamon keeps things rounded. Rolling and chilling the dough into firm cylinders means you can portion the whole batch at once and finish just what you need—great for staggered entertaining. This version leans on coarse turbinado sugar to give a little crunch and sparkle along the rim, and it’s forgiving about timing: chill longer for cleaner slices or freeze for a few minutes when your kitchen is warm. Because these are slice-and-bake cookies, attention to the log dimensions and slice thickness will determine both texture and yield—thin slices get crisp-fast edges, thicker slices stay a touch chewier—so you can tune the cookie to the crowd you’re serving. ## Recipe Information - Prep Time: 45 minutes - Cook Time: 12 minutes - Total Time: 132 minutes - Servings: 12 - Difficulty: Easy - Category: General ## Ingredients ### Whisk the dry spices and leavening - 2 1/2 cups all-purpose flour - 1/2 teaspoon baking powder - 3/4 teaspoon salt - 1 1/2 teaspoons ground nutmeg - 1/2 teaspoon ground cinnamon ### Cream butter, sugar, molasses and egg yolk; combine - 1 cup unsalted butter, cold, cubed - 3/4 cup granulated sugar - 2 tablespoons molasses - 1 large egg yolk large egg yolk ### Slice, sugar and bake - 1/4 cup turbinado sugar (coarse) for rolling ## Ingredient Guide ### molasses A thick, dark syrup produced during sugar‑cane refining (common in Caribbean, British and American baking), molasses has a deep, bittersweet, caramel‑like flavor with slightly earthy and smoky notes. It’s often used in gingerbread, baked beans, and barbecue sauces; look for unsulphured varieties in the baking aisle or international foods section. If you don’t have molasses, use dark brown sugar dissolved in a little hot water, dark corn syrup, or a mix of maple syrup plus a touch of brown sugar as a rough substitute, keeping in mind flavor will be milder. ### turbinado sugar (coarse) for rolling Turbinado is a lightly refined cane sugar with large amber crystals and a mild caramel flavor and crunchy texture, often used as a finishing or rolling sugar for cookies. It’s sold as ‘raw’ or turbinado sugar in most supermarkets or natural‑foods stores; Demerara or sanding sugar are equivalent substitutes for topping and rolling if you need similar crunch and appearance. ## Instructions ### 1. Whisk the dry spices and leavening In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg and ground cinnamon until evenly distributed. Set the dry mix aside while you cream the butter and sugar so flavors are ready to fold in. ### 2. Cream butter, sugar, molasses and egg yolk; combine In a large bowl or the bowl of a stand mixer, beat the cold, cubed unsalted butter with the granulated sugar until the mixture lightens slightly (about 2–3 minutes). Add the molasses and the large egg yolk and beat just until combined. Stop the mixer and fold in the dry flour mixture until a cohesive dough forms—do not overmix. ### 3. Shape into logs and chill Turn the dough onto a sheet of plastic wrap or parchment. Divide it in half and shape each half into a smooth log about 6 inches (15 cm) long and 1½ inches (4 cm) in diameter. Wrap each log tightly, pressing to keep a firm cylinder, and refrigerate until very firm, at least 60 minutes (longer is fine). ### 4. Slice, sugar and bake Preheat the oven to 350°F (175°C) midway through chilling so it’s ready when the logs are firm. Unwrap one cold log at a time and slice crosswise into 1/4-inch (6 mm) rounds. Roll the edges of each slice briefly in the turbinado sugar, arrange slices about 1 inch apart on a parchment-lined baking sheet, and bake for 10–12 minutes until edges are set and centers are no longer glossy. ### 5. Cool and store; yield Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely for about 15 minutes. Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 7 days; cool baked goods within 2 hours of baking. Makes 24 finished cookies; serve 2 cookies per serving (serves 12). ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 308 kcal - Protein: 3.1 g - Carbohydrates: 38.7 g - Fat: 16 g - Saturated Fat: 9.9 g - Fiber: 0.8 g - Sugar: 18.6 g - Added Sugars: 18.5 g - Cholesterol: 56.8 mg - Sodium: 168.6 mg - Potassium: 73.4 mg - Calcium: 27.5 mg - Iron: 1.4 mg - Vitamin D: 0.4 mcg ## Tips ### Chill Until Very Firm Make sure the wrapped logs are refrigerator-firm before slicing; if the knife squashes the cylinder, return it to chill for 15–30 minutes or until solid. ### Slice With Care Use a sharp chef’s or serrated knife and a gentle sawing motion; wipe the blade between cuts if the edges smear to keep rounds neat. ### Match Thickness To Yield To make the recipe’s stated 24 cookies, slice each 6" log about 1/2" thick (12 slices per log); 1/4" slices will roughly double the count to ~48 smaller cookies. ### Adjust Bake Time Thin 1/4" slices will need 8–10 minutes, while thicker 1/2" rounds need 10–12 minutes—watch for set edges and a loss of glossy sheen in the center. ### Coarse Sugar Grip Roll only the exposed edge of each round in turbinado so the large crystals stick to the cold dough; too-soft dough won’t hold the sugar well. ## Variations and Substitutions ### Extra-Spiced Add 1/4 teaspoon ground cloves or 1/2 teaspoon pumpkin-pie spice to the dry mix for a deeper, more complex holiday spice profile. ### Citrus Brightness Stir 1 teaspoon finely grated orange zest into the creamed butter before adding the yolk to lift the molasses and warm spices with a bright citrus note. ### Chocolate-Dusted After baking and cooling, dip half of each cookie into melted dark chocolate and let set on parchment for a rich, festive contrast. ### Gluten-Free Blend Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum and chill the logs longer—the texture will be slightly more fragile, so slice thicker. ## Notes Molasses and freshly grated nutmeg give these cookies the Tom & Jerry character—use a good-quality molasses and taste the dough for spice balance before chilling. Chill the logs thoroughly so you can slice very thin, even rounds; if dough softens while slicing, return wrapped logs to the fridge for 10–15 minutes. ### Storage and Make-Ahead Store fully cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 7 days; cool baked goods within 2 hours of baking. Unbaked, tightly wrapped logs freeze well for up to 3 months—thaw overnight in the refrigerator before slicing and baking. To refresh stored cookies, warm them in a 300°F oven for 5–7 minutes to recrisp the edges. ### Serving Suggestions Serve these spiced rounds with a hot, lightly sweetened beverage—hot coffee, robust black tea, eggnog, or a boozy Tom & Jerry punch echo the cookie’s warm flavors. For a holiday platter, arrange stacks with sprigs of fresh rosemary or orange slices and a small bowl of clotted cream or mascarpone sweetened with a touch of honey for spreading. ## Frequently Asked Questions ### Why does the recipe list 24 cookies but the slicing instructions suggest many more? The recipe’s declared yield (24 cookies, 2 per serving) assumes each 6" log is sliced about 1/2" thick (12 slices per log). If you follow the 1/4" (6 mm) slice instruction literally, you’ll get roughly 48 smaller cookies, so choose your slice thickness depending on the yield and texture you want. ### My dough is too soft to slice—what should I do? Wrap the log tightly and chill it until solid; if you’re short on time, transfer wrapped logs to the freezer for 10–20 minutes, checking often, then slice quickly on a chilled surface. ### Can I substitute a whole egg for the yolk? Yes—use 1 large whole egg in place of the yolk but expect a slightly softer dough; chill the logs longer (at least 90 minutes) before slicing to get clean rounds. ### How will I know when cookies are done? Edges should be set and slightly firm while centers lose their glossy sheen; thinner slices brown faster, so watch closely in the last few minutes to avoid overbrowning. ### Can I freeze baked cookies? Yes—once fully cooled, layer cookies with parchment in an airtight container or freezer bag for up to 3 months; thaw at room temperature and re-crisp briefly in a warm oven if desired. ## Related Recipes and Guides - [Summer Berry Trifle](https://www.topshelf.recipes/recipes/summer-berry-trifle) - [Pinecone Truffles](https://www.topshelf.recipes/recipes/pinecone-truffles) - [One-pot Portuguese Chicken and Rice](https://www.topshelf.recipes/recipes/one-pot-portuguese-chicken-and-rice) - [Mexican Street Corn Salsa (Esquites)](https://www.topshelf.recipes/recipes/mexican-street-corn-salsa-esquites) - [White Chocolate Cherry Skulls](https://www.topshelf.recipes/recipes/white-chocolate-cherry-skulls) - [Meaty Lasagna Soup](https://www.topshelf.recipes/recipes/meaty-lasagna-soup) - [Trending Gluten-Free Grain Bowls](https://www.topshelf.recipes/articles/trending-gluten-free-grain-bowls) - [Healthy Gluten-Free Meal Prep](https://www.topshelf.recipes/articles/healthy-gluten-free-meal-prep) - [Easy-Peel Hard-Boiled Eggs](https://www.topshelf.recipes/articles/easy-peel-hard-boiled-eggs)