Cream Cheese and Gingerbread Pinwheel Cookies

Cream Cheese and Gingerbread Pinwheel Cookies

One of the best things about this holiday cookie recipe is that it is like having 3 recipes in 1! The cream cheese cookie dough and gingerbread cookie dough can be rolled into a log shape, chilled, then sliced and baked to enjoy separately. The combination of both these doughs makes such a great cookie, it may be too hard to resist making pinwheels.

These rich cookie dough recipes were inspired from the Better Homes and Gardens Christmas Cookies magazine of 1996. Either cream cheese or gingerbread cookie dough can be made as a great stand alone cookie or combined to create these memorable pinwheel cookies. Enjoy with a mug of hot buttered rum.
Print Recipe
Yield 15 cookies
Calories 153
Prep Time 30 mins
Cook Time 10 mins
Chill Time 1 hr
Total Time 1 hr 40 mins

Ingredients
  

For Cream Cheese Dough
  • 1/4 cup unsalted butter
  • 1/4 cup cream cheese, room temperature
  • 1/2 cup granulated cane sugar
  • 1 medium egg
  • 1/4 teaspoon vanilla extract
  • 1 cup all-purpose unbleached flour
  • 1/4 teaspoon baking powder
  • 1 pinch dried orange peel
  • 1 pinch kosher salt
For Gingerbread Dough
  • 1/4 cup butter
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons unsulphured molasses
  • 1 medium egg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch kosher salt
  • 1/8 teaspoon baking soda
  • 1 cup all-purpose unbleached flour

Instructions
 

For Cream Cheese Dough
  • In a medium mixing bowl using electric beaters or a stand mixer, beat butter, cream cheese and sugar until creamy and fluffy.
    1/4 cup unsalted butter
    1/4 cup cream cheese
  • Add in egg and vanilla and mix until combined on low/medium speed.
    1/2 cup granulated cane sugar
    1 medium egg
    1/4 teaspoon vanilla extract
  • Add flour, baking powder, orange peel and salt a little at a time, making sure to stop and scrape edges. Place dough between two sheets of waxed paper and roll out into a rectangle that measures 6 inches by 5 inches, about 1/4 inch in thickness. Slide onto a baking sheet and leave in the refrigerator for 30 minutes. This step will be repeated with the gingerbread dough.
    1 cup all-purpose unbleached flour
    1 pinch dried orange peel
    1 pinch kosher salt
    1/4 teaspoon baking powder
For Gingerbread Dough
  • In a medium mixing bowl using electric beaters or a stand mixer, beat butter and sugar until creamy and fluffy.
    1/4 cup butter
    1/4 cup light brown sugar
  • Add molasses, egg and spices and continue mixing until well combined
    1 medium egg
    2 tablespoons unsulphured molasses
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cinnamon
    1 pinch ground cloves
    1 pinch kosher salt
    1 medium egg
  • Add flour, baking soda, and salt a little at a time, making sure to stop and scrape edges. Place dough between two sheets of waxed paper and roll out into a rectangle that measures 6 inches by 5 inches, about 1/4 inch in thickness. Slide onto a baking sheet holding cream cheese dough and leave in the refrigerator for 30 minutes.
    1 cup all-purpose unbleached flour
    1/8 teaspoon baking soda
    1 pinch kosher salt
Make Pinwheels
  • Remove wax papers and place ginger bread dough rectangle on top of cream cheese dough. Begin to roll tightly from the long end. Dough log should come out to be approximately 2 ½ to 3 inches in diameter. Wrap in cellophane plastic and place in freezer until cookie dough is firm, about 30 minutes or a bit longer if not firm enough to slice.
  • Set oven to pre-heat at 375 degrees.
  • Using a sharp knife, slice cold dough into 1/4 inch slices and arrange 1-inch apart on a non-stick or parchment paper lined baking sheet.
  • Bake 10 minutes or until edges are just firm and bottom is lightly browned.
  • Tip: Do not over bake or cookies will be hard. Cool on the cookie sheet for 1 minute then place on wire rack to cool.

RECIPE NOTES

These are excellent make-ahead cookies. If tightly wrapped, the dough will keep in the refrigerator for three days and up to six months in the freezer. Cut as few or as many cookies desired while frozen and bake at 375 degrees for approximately 12 minutes. 

MY NOTES

Nutrition

Serving: 1 cookie | Calories: 153 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 13 mg | Sodium: 47 mg | Potassium: 81 mg | Fiber: 1 g | Sugar: 13 g | Vitamin A: 152 IU | Vitamin C: 1 mg | Calcium: 25 mg | Iron: 1 mg
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