Gingerbread Peppermint Pinwheels

Name: Gingerbread Peppermint Pinwheels
Ingredients: 1/2 cup butter, softened; 1/2 cup packed brown sugar; 1 large egg; 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; 1/3 cup butter, softened; 3 ounces cream cheese, softened; 1 cup sugar; 1 large egg; 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

18 ingredients

6 steps

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
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
1/3 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg
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

Directions

1

In a large bowl, cream butter and brown sugar until light and fluffy. 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 in plastic. Refrigerate 1 hour or until firm enough to roll.
2

For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy. 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 in plastic. Refrigerate 1 hour or until firm enough to roll.
3

On a
4

, roll one portion of gingerbread dough between two sheets of waxed paper into a 10x8-in. rectangle. Roll one portion of peppermint dough between two 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 plastic. Repeat with remaining dough. Refrigerate 2 hours or until firm.
5

Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased
6

. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.