These couldn't be easier to make! Just 2 refrigerated cookie logs and some sugar! ** You can keep the pinwheel logs in your freezer or refrigerator, to slice and bake as many as you need at a time **
Button links to the other 2 cookies below |
1 30-oz log of Gingerbread refrigerated cookie dough
1 30-oz log of Sugar Cookie refrigerated cookie dough
sugar
Cut each cookie log in half, and refrigerate to use for other cookies (links to my recipes for those reserved halves are below, by the photos).
Line a jellyroll pan with a 17x12" piece of waxed paper. Cut the half cookie log in half, lengthwise, and put those next to each other on the waxed paper. Press them down a little with your hand. Then, cover them with another 17x12" piece of waxed paper.
Using a rolling pin, roll the cookie dough to evenly cover the jellyroll pan. Put the pan in the freezer at least 5 minutes, while you do the same thing with the other half roll of cookie dough. Freeze that pan too, for at least 5 minutes. ... So, you should have a pan of rolled gingerbread, and a pan of rolled sugar cookie dough in the freezer.
Take out both pans of rolled dough, and lift the sugar cookie dough out of the pan and lay it on your counter. Carefully peel off the top layer of waxed paper. *** Peel off the top layer of waxed paper on the gingerbread dough. ** Flip the pan of gingerbread dough onto the sugar cookie dough (you should still have waxed paper on the very bottom, and now on the top too).
Peel off the top layer of waxed paper, and carefully roll the doughs up (lengthwise) ~ using the bottom piece of waxed paper to pull it up and over as you roll. When it's rolled up completely, wrap the waxed paper around the entire roll and freeze for about 45 minutes (or keep in the freezer until you're ready to bake).
**
Preheat oven to 350. Line cookie sheets with parchment paper. Put some regular white sugar in a little dish.
Remove the cookie log from the freezer and unwrap. Slice into about 1/4" slices and put on the cookie sheet, about 2" apart. Sprinkle each slice with a little sugar. Bake for 10-12 minutes, or until the edges are just beginning to turn light brown. Cool 2 minutes on pan; then remove to cooling racks. Makes about 4 dozen (maybe a little more).