Gingerbread Peppermint Pinwheels Recipe

Gingerbread Peppermint Pinwheels Recipe
Gingerbread Peppermint Pinwheels Recipe photo by Taste of Home
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Gingerbread Peppermint Pinwheels Recipe

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Two holiday flavors – gingerbread and peppermint – come together in these impressive pinwheel cookies. I made this especially for my husband, who loves the combination. —Joanna Quelch, Burlington, Vermont
MAKES:
72 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch

Ingredients

  • GINGERBREAD DOUGH:
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • PEPPERMINT DOUGH:
  • 1/3 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons crushed peppermint candies

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
On a baking sheet, roll one portion of gingerbread dough between two sheets of waxed paper into a 10x8-in. rectangle. Roll one portion of peppermint dough between two sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate 2 hours or until firm.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool. Yield: about 6 dozen.
Originally published as Gingerbread Peppermint Pinwheels in Taste of Home Christmas Annual Annual 2015, p73

  • GINGERBREAD DOUGH:
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • PEPPERMINT DOUGH:
  • 1/3 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons crushed peppermint candies
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  2. For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  3. On a baking sheet, roll one portion of gingerbread dough between two sheets of waxed paper into a 10x8-in. rectangle. Roll one portion of peppermint dough between two sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate 2 hours or until firm.
  4. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool. Yield: about 6 dozen.
Originally published as Gingerbread Peppermint Pinwheels in Taste of Home Christmas Annual Annual 2015, p73

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