Gingerbread Pinwheels

This sweet whirl of flavor is ready in minutes with two flavors of refrigerated cookie dough!

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  • prep time 60 min
  • total time 2 hr 0 min
  • ingredients 3
  • servings 54
 

Ingredients

1
roll (30 oz) Pillsbury® refrigerated gingerbread cookies
1
roll (30 oz) Pillsbury® refrigerated sugar cookies
1
tablespoon sugar

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LOCATION

Steps

  • 1 Cut each roll of dough in half. Wrap and refrigerate one half of each dough for another use.
  • 2 Place 17x12-inch sheet of waxed paper on cookie sheet. Cut remaining gingerbread cookie dough in half lengthwise. Arrange halves, side by side, on cookie sheet. Top with second sheet of waxed paper. Roll dough to form 14x9-inch rectangle. Freeze 5 minutes.
  • 3 Repeat on work surface with sheets of waxed paper and remaining sugar cookie dough. Freeze 5 minutes. Remove top sheet of waxed paper. Lifting dough with waxed paper, turn sugar cookie rectangle over onto gingerbread rectangle. Gently pat doughs together. Refrigerate 15 minutes.
  • 4 Remove waxed paper from top of dough. Using remaining waxed paper, and starting with 1 long side, roll up stacked dough, without rolling paper into roll. Wrap roll of dough securely with waxed paper. Freeze about 45 minutes or until very firm.
  • 5 Heat oven to 350°F. Unwrap dough; cut into 4 equal rolls. Work with 1 roll at a time; keep remaining 3 rolls in freezer until ready to slice. Cut each roll into 13 or 14 (1/4-inch) slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping into rounds as necessary. Sprinkle each cookie with sugar.
  • 6 Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
  • 1 Cut each roll of dough in half. Wrap and refrigerate one half of each dough for another use.
  • 2 Place 17x12-inch sheet of waxed paper on cookie sheet. Cut remaining gingerbread cookie dough in half lengthwise. Arrange halves, side by side, on cookie sheet. Top with second sheet of waxed paper. Roll dough to form 14x9-inch rectangle. Freeze 5 minutes.
  • 3 Repeat on work surface with sheets of waxed paper and remaining sugar cookie dough. Freeze 5 minutes. Remove top sheet of waxed paper. Lifting dough with waxed paper, turn sugar cookie rectangle over onto gingerbread rectangle. Gently pat doughs together. Refrigerate 15 minutes.
  • 4 Remove waxed paper from top of dough. Using remaining waxed paper, and starting with 1 long side, roll up stacked dough, without rolling paper into roll. Wrap roll of dough securely with waxed paper. Freeze about 45 minutes or until very firm.
  • 5 Heat oven to 350°F. Unwrap dough; cut into 4 equal rolls. Work with 1 roll at a time; keep remaining 3 rolls in freezer until ready to slice. Cut each roll into 13 or 14 (1/4-inch) slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping into rounds as necessary. Sprinkle each cookie with sugar.
  • 6 Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

EXPERT TIPS

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Expert Tips

Bake remaining dough as directed on packages, or make a double batch of pinwheels for your cookie exchange.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
50mg
50%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.