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Gingerbread Peppermint Pinwheels

TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch YIELD: about 6 dozen.
Two holiday flavors—gingerbread and peppermint—come together in these impressive pinwheel cookies. I created the recipe especially for my husband, who loves the combination. —Joanna Quelch, Burlington, Vermont

Ingredients

  • GINGERBREAD DOUGH:
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 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, room temperature
  • 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

  • 1. For the gingerbread dough, in a large bowl, cream butter and brown sugar until light and fluffy, 3-4 minutes. 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 and 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, 5-7 minutes. 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 and refrigerate 1 hour or until firm enough to roll.
  • 3. On a baking sheet, roll 1 portion of gingerbread dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Roll 1 portion of peppermint dough between 2 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 waxed paper. Repeat with the remaining dough. Refrigerate 2 hours or until firm.
  • 4. Preheat oven to 375°. Unwrap dough and cut 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.

Nutrition Facts

1 cookie: 74 calories, 3g fat (2g saturated fat), 12mg cholesterol, 31mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.

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