Gingerbread Pinwheels

Name: Gingerbread Pinwheels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 50
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 177 milliliters firmly packed brown sugar; 170 grams 3/4 cup butter, at room temperature; 227 grams cup butter, at room temperature; 1 large egg; 2 larges egg yolks; 532 milliliters all-purpose flour; 710 milliliters all-purpose flour; 237 milliliters granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 2 teaspoons ground ginger; 1 teaspoons ground nutmeg; 59 milliliters light or dark molasses; 0 teaspoons salt; 1 teaspoon vanilla

Gingerbread Pinwheels is a vegetarian recipe with 50 servings. This dessert has 142 calories, 2g of protein, and 7g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of butter, flour, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, you might also like recipes such as Gingerbread Pinwheels, Gingerbread M&M Cookie Bars with Gingerbread M&M Buttercream, and Gingerbread Cake With Creamy Gingerbread Frosting.

Instructions

To make gingerbread dough: In a bowl, with an electric mixer on high speed, beat butter, brown sugar, and molasses until smooth. Beat in egg yolks until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic wrap and flatten slightly; chill until firm but pliable, about 1 hour (or freeze for 30 minutes).

Ingredients you will need

Baking Soda

Brown Sugar

Egg Yolk

Cinnamon

Molasses

Butter

Clove

Ginger

Nutmeg

Bread

Dough

All Purpose Flour

Salt

Wrap

Equipment you will use

Hand Mixer

Plastic Wrap

Blender

Bowl

To make plain dough: In a bowl, with an electric mixer on high speed, beat butter and granulated sugar until smooth. Beat in egg and vanilla until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic wrap and flatten slightly; chill as directed above.

Ingredients you will need

Granulated Sugar

Baking Soda

Vanilla

Butter

Dough

All Purpose Flour

Salt

Wrap

Egg

Equipment you will use

Hand Mixer

Plastic Wrap

Blender

Bowl

Unwrap dough. With a lightly floured rolling pin, on a lightly floured sheet of waxed paper, roll out gingerbread dough into a 12- by 15-inch rectangle. Slide dough, on waxed paper, onto a 12- by 15-inch baking sheet. Repeat to roll out plain dough; chill both rectangles until firm to the touch but still pliable, about 10 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Rolling Pin

Carefully invert the gingerbread dough over the plain dough, lining up edges as evenly as possible.

Ingredients you will need

Dough

Remove waxed paper from top of gingerbread dough. With a sharp knife, cut rectangle in half lengthwise to make two 6- by 15-inch rectangles.

Ingredients you will need

Dough

Equipment you will use

Knife

Transfer one of the rectangles to another sheet of waxed paper.

Starting at long edge of one rectangle, lift waxed paper to roll doughs into a tight, even cylinder (if dough cracks instead of rolling easily, let stand about 10 minutes to soften slightly). Repeat to roll other rectangle. Wrap rolls in plastic wrap and freeze until firm, about 30 minutes.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Unwrap rolls and slice crosswise into 1/2-inch-thick rounds.

Ingredients you will need

Roll

Lay cookies flat, 1 inch apart, on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake cookies in a 325 oven until edges just begin to brown, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer pinwheels to racks to cool completely.

Ingredients you will need

Equipment you will use

Oven