I made this a few years ago and thought it tasty. But rolling the doughs together was really tough -- as others have noted. Instead of doing that I suggest and plan an alternative. I'm going to roll the two doughs out into rectangles. Then cut each in half lengthwise and stack them alternating the lemon and ginger. To make cutting easier I freeze the dough for an hour or two.
Nice, light, fresh. Not overly sugary or spiced. And as much as I love chocolate, let's face it, you can be a little inundated with it in cookies, especially around the holidays. It is a little bit of work. I find that they don't roll nicely, nor could I slice it thin enough to get 40 cookies out of it.
I was so surprised to see negative reviews on this recipe! It's one of my absolute favorite cookies, and I make it all the time to great reviews from family and friends. The lemon and ginger flavors work beautifully together, and the cookie is so pretty! I do usually add the juice to the lemon dough along with the zest, but that is my only change. To make it easier, I make the doughs the day before I want to use them, then roll them up and bake them the morning of. I never bother to roll them into perfect rectangles (usually odd ovals), and the cookies still look just like the picture once they're done.
Followed the recipe exactly, except for adding extra spices and lemon rind. Even so, I could not taste the ginger at all, but that is a personal preference. The real problem was that these have the hard texture of a dog biscuit. They are either excessively crunchy or simply tough, depending on whether you actually bake them long enough to be "lightly browned" (I tried it both ways, hated both results). I was able to get them to look reasonably attractive, but they are just not worth eating. I think it doesn't call for baking powder because that would muddy the pattern, but it REALLY needs it. As-is, they're a waste of time, ingredients, and calories.
I agree with the reviewer who stated the cookies seemed stale even right after baked. My cookies were hard as rocks. I kept re-reading the recipe to find baking powder or soda which I think would have majorly helped with texture/lightness issues. I broke my teeth on them and I did follow the recipe EXACTLY.
I was disappointed with the texture of these cookies. I thought they were too hard. The flavors were mild and okay, but the cookies seemed stale, even when freshly baked. This recipe is too much work for a cookie that is not a showstopper. (Would not have minded all the steps if the cookies had been great, but they weren't.)
My daughter made these for Christmas and I thought they were excellent! I don't understand the comments about the flavor. It's totally subjective. I thought the lemon/ginger balance was fine. If you want more lemon flavor, add it, but don't complain there's not enough in the basic recipe. Also, pinwheel cookies are as tedious to make as they look. If you don't want to make a complicated recipe, that's what box mixes are for. Last, if the recipe doesn't work for you, and it does for others, you might consider that you did something wrong. This recipe is FINE! If you'd like one that is a pain to make and has almost no flavor, I'd be happy to give you one!
I really liked these cookies. They were not to sweet, and had a great mix of flavors. I didn't have problems with the recipe, and I thought that the lemon dough tasted like a lemon dreamcicle. These are one of those cookies that grow on you. Each time you eat one you love it more and more.
Negative stars if avail. I made exactly as listed in recipe and I had the crumbliest, most difficult to work with and most sour dough on earth. inedible. I am posting only to warn others thinking of making these cookies.
I thought the recipe was worth the work - very tasty but modified it after reading other reviews. Increased ginger to 1 tsp, decreased cinnamon to 1/2 tsp and nutmeg to a dash for the ginger dough. For lemon dough, add 1/2 tsp lemon juice, decreased vanilla to 1/2 tsp, zested a large lemon, and added an extra 1/8 oz flour. Everything else the same but cooked them for 7 minutes and got 48 cookies. I think it would be even better if there was more lemon dough....
These cookies are really tasty! they do take time though and you have to be a patient baker to make them. they seem more complicated then they really are though, so if you like some challenge then by all means, you will enjoy these! i added extra lemon juice and extra lemon peel for more lemony flavor. do not over bake! they don't look ready after 8 min. but they are!
I disagree with the other reviewers except that there could be more lemon taste to the lemon dough. A squeeze of juice should do the trick. It was definitely a long process, mostly because of repeatedly needing to chill the dough, but the result was delightful. They are a little crisp, a little chewy, have a balanced blend of seasonal spices, and are very attractive. They were perfect for the cookie swap I made them for. I'll have any left over from the swap with a cup of tea, with a wedge of lemon to bring out the lemon flavor.
The lemon dough definitely needs a bit more lemon to it, but the ginger dough is well balanced and not to gingerbready. I suggest adding some extra rind and a squeeze of juice. The rolling was a pain in the butt and there was no way that I was getting those exact measurements. I rolled it into a general rectangle shape, cut, moved, and rolled in pieces that stuck out, and wrapped it wily-nily. Came out just like in the picture. Solid cookie, but a pain for the outcome.
These cookies were difficult to make and the outcome was not worth the effort. I am fairly experienced with working with roll-out cookie dough and log cookies, and still found it impossible to get the results shown in the magazine. I thought they still might be worth the time and effort, even though they weren't very pretty, if they tasted good. They didn't even have that - the gingerbread flavor completely dominated and the lemon couldn't shine through.