Ginger-Lemon Pinwheel cookies

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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 84.0
  • Total Fat: 3.0 g
  • Cholesterol: 12.9 mg
  • Sodium: 34.8 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.1 g

View full nutritional breakdown of Ginger-Lemon Pinwheel cookies calories by ingredient
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From: Cooking Light Mag. From: Cooking Light Mag.
Number of Servings: 40


    Ginger dough:

    1/4 cup unsalted butter, softened
    1/3 cup packed dark brown sugar
    1/4 cup molasses
    1 large egg yolk
    1 1/3 cup flour
    3/4 tsp. ground ginger
    3/4 tsp. ground cinnamon
    1/4 tsp. salt
    1/8 tsp. ground nutmeg
    dash of ground all-spice

    Lemon dough:
    5 tbsp. unsalted butter, softened
    2/3 cup sugar
    1 large egg white
    2 tsp. grated lemon rind
    3/4 tsp. vanilla extract
    1 1/3 cup flour
    1/4 tsp. salt


Prepare ginger dough-
place 1/4 cup butter, and brown sugar in a med. bowl, beat w/mixer at med. speed until well combined. Add molasses and egg yolk; beat until well blended. In seperate med. bowl add flour, ginger, cinnamon, salt, nutmeg, and allspice and stir w/whisk.
Add flour mixture to butter mixture and beat on low speed until combined. Wrap dough in plastic wrap and chill 30 min.

Lemon dough-
Put butter and sugar in med. bowl;beat w/mixer at med. speed until blended. Add egg white; beat. Beat in rind and vanilla.
In second small bowl combine flour, and salt. Slowly add flour mixture to butter mixture. Beat at low speed until combined. Wrap dough in plastic wrap and chill for 30 min.
Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a rectangle. Chill 10 min.
Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a rectangle. Chill 10 min.
Carefull stack ginger dough on top of lemon dough. Roll up dough jelly roll fashion. Seal edges. Cover w/plastic wrap and freeze 30 min.
Preheat oven to 350 degrees. Unwrap dough and cut 40 slices about 1/4 inch thick. Reshape rounds if necessary. Arrange slices about 1 inch apart on baking sheet lined with parchment paper.
Bake for 8-9 min. until lightly browned. Cool on wire rack.

Number of Servings: 40

Recipe submitted by SparkPeople user BPITZRICK.

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