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 8×10-inch rectangle.
Step 15 –Roll 1 portion of the peppermint dough between 2 sheets of waxed paper into an 8×10-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.