Ginger Lemon Pinwheel Cookies Recipes

LEMON GINGER COOKIES

Steps:

• Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 2 Tablespoons of chopped crystallized ginger. Dough will be thick and sticky. Scoop small sections of dough (about 1 scant Tablespoon of dough each) and roll into balls. Very lightly dip the tops of each into remaining crystallized ginger. (You don't want too much- just a few pieces.) Place dough balls onto a large plate or lined baking sheet.
• Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about 1 hour, so these are convenient to store and transport.
• Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

LEMONADE PINWHEELS

Steps:

• Whisk the flour, salt, baking powder and baking soda in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg, then the vanilla and lemon extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
• Remove half the dough to a large piece of plastic wrap, flatten into a disk and wrap. Add 2 tablespoons gelatin powder, the lemon zest and juice and the yellow gel food coloring to the remaining dough and beat until combined. Turn out onto another piece of plastic, flatten into a disk and wrap. Refrigerate both disks until firm, at least 2 hours or overnight.
• Roll out each disk of dough into a 10-by-11-inch rectangle on a lightly floured surface. Put the plain dough on top of the lemon dough and trim the edges. Sprinkle 1 tablespoon yellow sanding sugar over the top of the dough and gently spread to evenly cover. Starting with a long end, roll up the dough into a log. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the remaining 2 tablespoons gelatin powder, 1 tablespoon yellow sanding sugar and the coarse white sugar in a bowl; sprinkle on a sheet of parchment. Roll the dough in the sugar mixture, pressing to adhere. Slice the log into 3/8-inch-thick rounds; arrange 1 1/2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and set around the edges, about 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

SOFT LEMON-GINGER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.

GINGER-LEMON OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.

HIBISCUS-SPIRALED GINGER COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add 1 egg and mix until just combined. Scrape down the sides of the bowl.
• In a separate bowl, combine the flour, candied ginger, salt and ground ginger, and whisk together. Turn the mixer off, add flour mix to the butter all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. Wrap the dough in plastic wrap, pressing down to form a flat square. Refrigerate the dough until firm, about 30 minutes.
• In a small bowl, combine the turbinado sugar, hibiscus, edible flowers (if using) and orange zest.
• Roll the dough between two sheets of parchment paper into a 10-by-13-inch rectangle. Peel off the top sheet of parchment paper. Beat the remaining egg with 1 tablespoon of water in a small bowl, and brush the surface of the dough with the egg mixture. Sprinkle the hibiscus mixture over the dough, leaving a ½-inch border along one of the long edges. Press down lightly on the sugar to make sure it adheres to the dough. Turn the dough so that the coated long end is closest to you and, starting from that end, roll the dough into a tight log. Use the bottom sheet of parchment to help lift and roll the dough. Slice the log in equal halves, and wrap each half with 1 sheet of parchment. Refrigerate until the dough is firm enough to slice, at least 1 hour and up to 3 days.
• Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½-inch apart.
• Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.

GINGER-LEMON COOKIES

Steps:

• Set the oven at 325 degrees.
• Line 2 baking sheets with parchment.
• In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
• When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
• Sift the flour, baking powder, ginger, and salt.
• With the mixer set on its lowest speed, add the dry ingredients to the batter.
• Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
• With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
• Arrange them 2-inches apart on the baking sheets.
• Put the remaining 3 tablespoons of sugar in a bowl.
• Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
• Bake the cookies for 18 minutes or until the edges are golden brown.
• Cool on wire racks.
• Store in an airtight container.

GINGER-LEMON PINWHEEL COOKIES

Steps:

• To prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes).
• Add molasses and egg yolk; beat until well blended. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife.
• Combine 6 ounces flour, ginger, and next 4 ingredients (through allspice); stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
• To prepare lemon dough, place 5 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes).
• Add egg white; beat until blended. Beat in rind and vanilla. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife.
• Combine 6 ounces flour and 1/4 teaspoon salt. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
• Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2-inch rectangle (3/16 inch thick); chill 10 minutes.
• Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9-inch rectangle (3/16 inch thick); chill 10 minutes.
• Carefully stack 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, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.
• Preheat oven to 350°.
• Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary.
• Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.