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Gingerbread Pinwheels

(75)
  14 reviews
  • 60 min prep time
  • 2 hr 0 min total time
  • 3 ingredients
  • 54 servings
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Get a quick start with Pillsbury® refrigerated gingergread and sugar cookie dough to make these spicy two-toned pinwheel cookies.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated gingerbread cookies
1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1
tablespoon sugar

Steps

  • 1 Place 17x12-inch sheet of waxed paper on cookie sheet. Cut 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 15x9-inch rectangle. Freeze 5 minutes.
  • 2 Repeat on work surface with sheets of waxed paper and sugar cookie dough. Freeze 5 minutes. Remove top sheet of waxed paper. Lifting dough with waxed paper, turn sugar cookie rectangle upside down onto gingerbread rectangle. Gently pat doughs together. Refrigerate 15 minutes.
  • 3 Remove waxed paper from top of dough. Using remaining waxed paper and starting with 1 long side, roll up stacked dough jelly-roll fashion, without rolling paper into roll. Wrap roll of dough securely with waxed paper. Freeze about 45 minutes or until very firm.
  • 4 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.
  • 5 Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
  • 1 Place 17x12-inch sheet of waxed paper on cookie sheet. Cut 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 15x9-inch rectangle. Freeze 5 minutes.
  • 2 Repeat on work surface with sheets of waxed paper and sugar cookie dough. Freeze 5 minutes. Remove top sheet of waxed paper. Lifting dough with waxed paper, turn sugar cookie rectangle upside down onto gingerbread rectangle. Gently pat doughs together. Refrigerate 15 minutes.
  • 3 Remove waxed paper from top of dough. Using remaining waxed paper and starting with 1 long side, roll up stacked dough jelly-roll fashion, without rolling paper into roll. Wrap roll of dough securely with waxed paper. Freeze about 45 minutes or until very firm.
  • 4 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.
  • 5 Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

Expert Tips

Substitute refrigerated peanut butter cookie dough for the gingerbread dough to make two-toned peanut butter pinwheels.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
Calories from Fat
35
% Daily Value
Total Fat
3 1/2g
6%
Saturated Fat
1g
5%
Trans Fat
1g
1%
Cholesterol
5mg
2%
Sodium
55mg
2%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
6g
6%
Protein
0g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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