Ginger swirl cookies

by - 12:13 PM

ginger swirl cookies-2531


Ginger swirl cookies.


ginger swirl cookies-2415


To make the ginger and the lemon cookie dough you start with butter, unsalted if you have it. Unsalted lets you decide exactly how much salt you want in in your recipe and it seems to help keep the butter from getting too soft too quickly.


ginger swirl cookies-2416


For the ginger dough you need a half stick of butter


ginger swirl cookies-2417


For the lemon you need 5 tablespoons of butter.


ginger swirl cookies-2418


Into the ginger dough bowl add brown sugar,


ginger swirl cookies-2420


and molasses. I couldn’t find a 1/4 cup measure so I’ve got this tiny thing. It works, 2/8ths works too.


ginger swirl cookies-2424



ginger swirl cookies-2425


Into the lemon dough bowl add sugar.


ginger swirl cookies-2427


cream butter and sugar together in each bowl.


ginger swirl cookies-2429


Then get an egg and give the yolk to the ginger dough and the white to the lemon dough and mix together.


ginger swirl cookies-2430


Add flour and salt to each bowl.


ginger swirl cookies-2431


Add ginger, cinnamon, nutmeg and allspice to the ginger dough.


ginger swirl cookies-2432


For the lemon dough you shouldn’t do like I did here. You should make sure you have a lemon in the house before you start so you can add grated lemon peal for a good lemony flavor. Lemon extract just doesn’t give much flavor.


ginger swirl cookies-2435


Mix each dough and make into balls, wrap and refrigerate for at least an hour or overnight.


ginger swirl cookies-2497


Roll out each dough on plastic wrap. If you’re a coupon clipping penny pinching compulsive recycler and are re-using plastic wrap for the 10th time you might want to get a new piece for this.


ginger swirl cookies-2498


With the help of the plastic wrap  layer the ginger dough onto the lemon dough leaving about 1/2” offset. 


ginger swirl cookies-2499


Roll the dough up


ginger swirl cookies-2502


Wrap and refrigerate for at least an hour.


ginger swirl cookies-2504


Slice into 1/4” slices and place on greased baking sheets.


ginger swirl cookies-2507


Bake at 350 for about 9 minutes or until just lightly browned on the bottoms.



ginger swirl cookies-2516


Eat now, or freeze for later.



Ginger-Lemon Pinwheel Cookies

    Adapted from Cooking Light


Ginger dough:

  • 1/4 cup unsalted butter, softened
  • 1/3 cup packed dark brown sugar
  • 1/4 cup molasses
  • 1 large egg yolk
  •   1 1/3 cups whole wheat pastry flour 
  •   3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Dash of ground allspice


Lemon dough:

  • 5 tablespoons unsalted butter, softened
  • 2/3 cup sugar
  • 1 large egg white
  • 2 teaspoons grated lemon rind
  • 3/4 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon salt



    1. For the ginger dough, place 1/2 stick of butter and brown sugar in a bowl; Cream together. Add molasses and egg yolk; beat until well blended. add flour, ginger, cinnamon,salt, nutmeg, and allspice; and combine. Wrap dough in plastic wrap; chill 30 minutes.
    2. For the lemon dough, place 5 tablespoons butter and sugar in a bowl; cream together. Add egg white; beat until blended. Beat in rind and vanilla. Add flour and salt to butter mixture; and combine. Wrap dough in plastic wrap; refrigerate for at least an hour .

    3. Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2–inch rectangle (3/16 inch thick).  Unwrap lemon dough. Roll out lemon dough between sheets of plastic wrap into a 13 x 9–inch rectangle. Carefully layer ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge. Starting with the long side without a border, roll up dough. Cover with plastic wrap; refrigerate for at least an hour or freeze 30 minutes.
    5. Unwrap dough. Cut with a sharp knife into slices (about 1/4 inch thick). Reshape rounds, if necessary. Arrange slices 1 inch apart on greased baking sheets. Bake at 350° for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.

You May Also Like


Find me on

Facebook Taste spotting