Ginger-Lemon Pinwheel Cookies

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 40 cookies (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 81
  • Fat: 2.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.1g
  • Carbohydrate: 13.1g
  • Fiber: 0.3g
  • Cholesterol: 12mg
  • Iron: 0.6mg
  • Sodium: 33mg
  • Calcium: 9mg

Ingredients

  • Ginger dough:
  • 1/4 cup unsalted butter, softened
  • 1/3 cup packed dark brown sugar
  • 1/4 cup molasses
  • 1 large egg yolk
  • 6 ounces all-purpose flour (about 1 1/3 cups)
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Dash of ground allspice
  • Lemon dough:
  • 5 tablespoons unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg white
  • 2 teaspoons grated lemon rind
  • 3/4 teaspoon vanilla extract
  • 6 ounces all-purpose flour (about 1 1/3 cups)
  • 1/4 teaspoon salt

Preparation

  1. 1. To prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add molasses and egg yolk; beat until well blended. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour, ginger, and next 4 ingredients (through allspice); stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
  2. 2. To prepare lemon dough, place 5 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes). Add egg white; beat until blended. Beat in rind and vanilla. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour and 1/4 teaspoon salt. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
  3. 3. Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2–inch rectangle (3/16 inch thick); chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9–inch rectangle (3/16 inch thick); chill 10 minutes. Carefully stack ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge. Starting with the long side without a border, roll up dough, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.
  4. 4. Preheat oven to 350°.
  5. 5. Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary. Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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