Zesty Ginger-Lemon Swirl Cookies
Delight your palate with these Zesty Ginger-Lemon Swirl Cookies, a perfect blend of warm spices and refreshing citrus flavors. Each cookie features a rich ginger dough infused with dark brown sugar and molasses, contrasted with a bright lemon dough enhanced by fresh lemon zest and vanilla. Ideal for sharing or adding a zesty twist to your dessert table, these cookies are not only visually stunning with their pinwheel design but are also deliciously comforting, making them a fantastic treat for any occasion.
N/A
Servings
75
Calories
17
Ingredients
Ingredients
unsalted butter
1/4 cup (softened)
dark brown sugar
1/3 cup (packed)
molasses
1/4 cup
large egg yolk
1
all-purpose flour
6 ounces (about 1 1/3 cups)
ground ginger
3/4 teaspoon
ground cinnamon
3/4 teaspoon
salt
1/4 teaspoon
ground nutmeg
1/8 teaspoon
ground allspice
1 dash
unsalted butter
5 tablespoons (softened)
granulated sugar
2/3 cup
large egg white
1
grated lemon rind
2 teaspoons
vanilla extract
3/4 teaspoon
all-purpose flour
6 ounces (about 1 1/3 cups)
salt
1/4 teaspoon
Instructions
1
In a medium bowl, cream together 1/4 cup of softened unsalted butter and 1/3 cup of packed dark brown sugar with a mixer at medium speed until well blended, approximately 3 minutes. Add molasses and 1 egg yolk, beating until fully incorporated.
2
In another bowl, sift together 6 ounces (about 1 1/3 cups) of all-purpose flour, 3/4 teaspoon of ground ginger, 3/4 teaspoon of ground cinnamon, 1/4 teaspoon of salt, 1/8 teaspoon of ground nutmeg, and a dash of ground allspice. Gradually add this flour mixture to the butter mixture, mixing at low speed just until combined. Wrap the dough in plastic wrap and chill for 30 minutes.
3
For the lemon dough, beat 5 tablespoons of softened unsalted butter with 2/3 cup of granulated sugar in a medium bowl until blended, about 3 minutes. Add 1 large egg white, 2 teaspoons of grated lemon rind, and 3/4 teaspoon of vanilla extract, and continue to beat until fully mingled.
4
In a separate bowl, combine 6 ounces (about 1 1/3 cups) of all-purpose flour and 1/4 teaspoon of salt. Gradually add this into the butter mixture, mixing at low speed just until fully combined. Wrap the lemon dough in plastic wrap and chill for 30 minutes.
5
Once chilled, unwrap the ginger dough and roll it out between sheets of plastic wrap into a rectangle measuring 13 x 8 1/2 inches and about 3/16 inch thick. Chill for an additional 10 minutes. Repeat this step with the lemon dough, rolling it to a rectangle measuring 13 x 9 inches.
6
Carefully place the ginger dough on top of the lemon dough, ensuring there's a 1/2-inch border along one long edge. Starting from the long edge without a border, roll the dough up tightly, jelly-roll style. Seal the edges without sealing the ends. Cover the roll in plastic wrap and freeze for 30 minutes.
7
Preheat your oven to 350°F (175°C). Unwrap the dough and use a sharp knife to cut it into 40 slices, each approximately 1/4 inch thick. Reshape the rounds if necessary.
8
Arrange the slices 1 inch apart on baking sheets lined with parchment paper. Bake in the preheated oven for 8 to 9 minutes or until the cookies are set and lightly browned. Allow them to cool on wire racks before serving.
Nutrition Information
3.75
Fat
11.25
Carbs
0.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Ginger-Lemon Swirl Cookies?
They are a decorative pinwheel cookie featuring a blend of warm ginger dough and bright lemon dough.
How many cookies does this recipe make?
The recipe yields approximately 40 cookie slices.
What is the calorie count per cookie?
Each cookie contains approximately 75 calories.
What spices are used in the ginger dough?
The ginger dough uses ground ginger, ground cinnamon, ground nutmeg, and ground allspice.
What type of sugar is used for the ginger dough?
The ginger dough requires 1/3 cup of packed dark brown sugar.
What ingredients flavor the lemon dough?
The lemon dough is flavored with 2 teaspoons of grated lemon rind and 3/4 teaspoon of vanilla extract.
How long should the dough chill initially?
Both the ginger and lemon doughs should be wrapped and chilled for 30 minutes before rolling.
Does the recipe use whole eggs?
No, the recipe uses one egg yolk for the ginger dough and one egg white for the lemon dough.
How much flour is required for the entire recipe?
The recipe uses 12 ounces of all-purpose flour in total, divided equally between the two doughs.
What dimensions should the ginger dough be rolled into?
The ginger dough should be rolled into a 13 x 8 1/2 inch rectangle.
What dimensions should the lemon dough be rolled into?
The lemon dough should be rolled into a 13 x 9 inch rectangle.
How thick should the dough rectangles be?
The dough should be approximately 3/16 inch thick.
How do I create the swirl effect?
Place the ginger dough on top of the lemon dough and roll them up tightly together, jelly-roll style.
Why is there a border on the lemon dough?
A 1/2-inch border is left along one edge to help seal the roll properly.
How long should the rolled dough be frozen?
The completed dough roll should be frozen for 30 minutes before slicing.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How thick should I cut the cookie slices?
Slices should be approximately 1/4 inch thick.
How far apart should the cookies be placed on the baking sheet?
Arrange the slices 1 inch apart on the baking sheets.
What should I use to line the baking sheets?
The recipe recommends using parchment paper to line the baking sheets.
What is the baking time for these cookies?
Bake the cookies for 8 to 9 minutes.
How do I know when the cookies are done?
The cookies are ready when they are set and lightly browned.
Where should the cookies cool?
Allow the cookies to cool on wire racks.
What is the fat content per cookie?
Each cookie contains 3.75 grams of fat.
How many carbohydrates are in one cookie?
There are 11.25 grams of carbohydrates per cookie.
How much protein is in a serving?
Each cookie provides 0.75 grams of protein.
What kind of butter should I use?
The recipe calls for softened unsalted butter.
How many ingredients are in this recipe?
There are 17 ingredients total, including various spices and leavening agents.
Is there molasses in both doughs?
No, molasses is only added to the ginger dough for color and flavor.
How long do I cream the butter and sugar?
Cream the butter and sugar for approximately 3 minutes for each dough type.
What is the total preparation time for chilling and freezing?
The dough requires a total of 70 minutes of chilling and freezing time across various steps.