About
Christmas is a time to indulge, to relax, to enjoy the fullness life has to offer. What better way to do that than with a cookie that is, in fact, two cookies at once? Christmas Pinwheels swirl spiced-and-sweet gingerbread dough and fragrant, refreshing peppermint dough into wheels before baking them to a golden brown. Each bite of these cookies is like sinking your teeth into the holidays. Christmas Pinwheels amaze in the same way an incredible holiday light show or a beautiful carol does; they let you truly embrace the season!
Ingredients
- For the gingerbread dough:
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 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
- For the 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 peppermint candies, crushed
Directions
Step 1 -In a large bowl, cream 1/2 cup of the butter and the brown sugar until light and fluffy, about 5-7 minutes.
Step 2 -Beat 1 of the eggs and the molasses into the brown sugar mixture.
Step 3 -In a separate bowl, whisk together 2 1/4 cups of the flour, the ginger, the cinnamon, the baking soda, and the cloves.
Step 4 -Gradually beat the dry ingredients mixture into the creamed mixture until a dough forms.
Step 5 -Divide the dough in half and shape each dough half into a disk.
Step 6 -Wrap the dough disks with plastic wrap and refrigerate until firm enough to roll, about 1 hour.
Step 7 -In a large bowl, cream the remaining butter, the cream cheese, and the sugar until light and fluffy, about 5-7 minutes.
Step 8 -Beat in the remaining egg, the vanilla extract, and the peppermint extract.
Step 9 -In a separate bowl, whisk the remaining flour and the baking powder.
Step 10 -Gradually beat the flour mixture into the creamed mixture.
Step 11 -Stir the peppermint candies into the dough.
Step 12 -Divide the dough in half and shape each dough piece into a disk.
Step 13 -Wrap the dough disks and refrigerate them until firm enough to roll, about 1 hour.
Step 14 -On a baking sheet, roll 1 portion of the gingerbread dough between 2 sheets of waxed paper into an 8x10-inch rectangle.
Step 15 -Roll 1 portion of the peppermint dough between 2 sheets of waxed paper into an 8x10-inch rectangle.
Step 16 -Remove the top sheet of wax paper from both rolled-out doughs and invert the peppermint dough onto the gingerbread dough.
Step 17 -Repeat the rolling process with the remaining dough portions.
Step 18 -Refrigerate the combined dough portions for 30 minutes.
Step 19 -Remove the remaining wax paper and roll up the dough portions tightly, starting with the long side, much like a jellyroll.
Step 20 -Wrap the dough portions in wax paper.
Step 21 -Refrigerate until firm, about 2 hours.
Step 22 -Preheat the oven to 375 degrees F.
Step 23 -Grease as many baking sheets as needed.
Step 24 -Unwrap the dough portions and cut them into 1/4-inch slices.
Step 25 -Place the slices 2 inches apart on the prepared baking sheets.
Step 26 -Bake the pinwheels until set, about 10-12 minutes. You will probably need to do this in batches.
Step 27 -Allow the pinwheels to cool on a wire rack.
Step 28 -Serve.
