Ginger-Lemon Pinwheel Cookies Recipe

Name: Ginger-Lemon Pinwheel Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 dash 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

Servings: persons

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
1 dash 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

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).
2
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.
3
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.
4
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).
5
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.
6
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.
7
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.
8
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.
9
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.
10
Preheat oven to 350u00b0.
11
Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary.
12
Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350u00b0 for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.

813

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Ginger dough, 1/4 cup unsalted butter, softened, 1/3 cup packed dark brown sugar, 1/4 cup molasses, and more.

Yes, Ginger-Lemon Pinwheel Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger-Lemon Pinwheel Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions