Gingerbread Pinwheels Recipe

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Gingerbread Pinwheels
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Ingredients
20
Count
Nutrition
9966
Calories
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Ingredients:

Directions:

  1. 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).
  2. 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.
  3. 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.
  4. Carefully invert the gingerbread dough over the plain dough, lining up edges as evenly as possible. 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. Transfer one of the rectangles to another sheet of waxed paper.
  5. 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.
  6. Unwrap rolls and slice crosswise into 1/2-inch-thick rounds. Lay cookies flat, 1 inch apart, on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
  7. 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.
  8. Note: Nutritional analysis is per cookie.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 9966.36 Kcal (41727 kJ)
Calories from fat 5983.75 Kcal
% Daily Value*
Total Fat 664.86g 1023%
Cholesterol 2264.29mg 755%
Sodium 2815.43mg 117%
Potassium 2594.64mg 55%
Total Carbs 929.05g 310%
Sugars 424.22g 1697%
Dietary Fiber 21.38g 86%
Protein 93.31g 187%
Vitamin C 0.3mg 1%
Vitamin A 7.9mg 265%
Iron 15.7mg 87%
Calcium 714.5mg 71%
Amount Per 100 g
Calories 481.79 Kcal (2017 kJ)
Calories from fat 289.26 Kcal
% Daily Value*
Total Fat 32.14g 1023%
Cholesterol 109.46mg 755%
Sodium 136.1mg 117%
Potassium 125.43mg 55%
Total Carbs 44.91g 310%
Sugars 20.51g 1697%
Dietary Fiber 1.03g 86%
Protein 4.51g 187%
Vitamin A 0.4mg 265%
Iron 0.8mg 87%
Calcium 34.5mg 71%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 253.9
    Points
  • 279
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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