Name: Gingerbread Peppermint Pinwheels
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: GINGERBREAD DOUGH: -; 1/2 cup butter, softened -; 1/2 cup packed brown sugar -; 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 -; 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 crushed peppermint candies -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Gingerbread Peppermint Pinwheels

1. GINGERBREAD DOUGH: -

2. 1/2 cup butter, softened -

3. 1/2 cup packed brown sugar -

4. 1 large egg, room temperature -

5. 1/4 cup molasses -

6. 2-1/4 cups all-purpose flour -

7. 1 teaspoon ground ginger -

8. 1/2 teaspoon ground cinnamon -

9. 1/4 teaspoon baking soda -

10. 1/4 teaspoon ground cloves -

11. PEPPERMINT DOUGH: -

12. 1/3 cup butter, softened -

13. 3 ounces cream cheese, softened -

14. 1 cup sugar -

15. 1 large egg, room temperature -

16. 1/2 teaspoon vanilla extract -

17. 1/8 teaspoon peppermint extract -

18. 2-1/4 cups all-purpose flour -

19. 1/2 teaspoon baking powder -

20. 2 tablespoons crushed peppermint candies -

How to cook deliciously - Gingerbread Peppermint Pinwheels

1. Stage

For the gingerbread dough, in a large bowl, cream butter and brown sugar until light and fluffy, 3-4 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll.

2. Stage

For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll.

3. Stage

On a baking sheet, roll 1 portion of gingerbread dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Roll 1 portion of peppermint dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 2 hours or until firm.

4. Stage

Preheat oven to 375°. Unwrap dough and cut crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.