An image showcasing a batch of freshly baked ginger lemon pinwheel cookies, perfectly golden and flaky

Ginger Lemon Pinwheel Cookies

Get ready to indulge in a delightful treat with these ginger lemon pinwheel cookies. You’ll experience a burst of zesty lemon flavor combined with the warmth of ginger in every bite.

Follow the simple instructions to create these beautiful pinwheel-shaped cookies that are as pleasing to the eye as they are to the taste buds.

Whether you’re a seasoned baker or just starting out, these cookies are sure to become a favorite in your recipe collection.

So, let’s get started with baking!


To understand the origins of ginger lemon pinwheel cookies, let’s begin by exploring their historical roots and cultural influences.

These delightful treats have a rich history that dates back centuries. The combination of ginger and lemon can be traced back to ancient China, where ginger was highly valued for its medicinal properties, and lemon was used to provide a refreshing taste.

Over time, this flavor pairing made its way to Europe, where bakers embraced it and incorporated it into various sweet treats. The pinwheel shape of these cookies is believed to have originated in Austria, where intricate pastry designs became popular.

Today, ginger lemon pinwheel cookies are enjoyed worldwide, with each region adding its own unique twist to the classic recipe.

Ingredients for Ginger Lemon Pinwheel Cookies

For the Lemon Dough:

  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest (from about 1-2 lemons)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Yellow food coloring (optional)

For the Ginger Dough:

  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tablespoons molasses
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract


Mix the ginger, lemon, and sugar together in a bowl.

In a separate bowl, cream the butter and add the egg and vanilla extract.

Gradually add the flour and baking powder to the butter mixture.

Divide the dough into two equal parts.

Roll out each portion into a rectangle.

Spread the ginger and lemon mixture evenly on top of each rolled-out dough.

Starting from one long side, roll the dough tightly into a log shape.

Wrap the logs in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Slice the chilled logs into rounds and place them on the prepared baking sheet.

Bake for 10-12 minutes, or until the edges are lightly golden.

Tips for Cooking

When cooking the ginger lemon pinwheel cookies, make sure to follow these helpful tips.

Tip Description
Use chilled dough It’s important to refrigerate the cookie dough before rolling it out. This
will make it easier to handle and prevent it from sticking to the
rolling pin and work surface.
Roll the dough evenly Roll the dough into a rectangular shape, making sure it’s of even thickness.
This will ensure that the pinwheel cookies bake evenly and have a
consistent texture.
Chill the rolled dough After rolling the dough into a log, chill it in the refrigerator for at
least 1 hour. This will help the cookies maintain their shape while baking.
Use a sharp knife When slicing the dough into cookies, use a sharp knife to achieve clean,
neat cuts. Dull knives can cause the dough to tear and ruin the shape.
Bake in batches Bake the cookies in batches to ensure even baking. Overcrowding the baking
sheet can lead to unevenly cooked cookies.

Final Thoughts

To conclude your ginger lemon pinwheel cookie baking adventure, remember to fully enjoy each bite of these delightful treats.

As you take that first bite, let the tangy lemon and warm ginger flavors tantalize your taste buds. Appreciate the soft, buttery texture that effortlessly melts in your mouth, leaving behind a burst of sweet and zesty goodness.

Take a moment to admire the mesmerizing swirl pattern formed by the contrasting colors of the dough. Acknowledge the time and effort you invested in creating these cookies, as they aren’t just a delicious treat, but also a symbol of your passion for baking.

Share them with your loved ones and witness their faces light up with joy. These ginger lemon pinwheel cookies are a delightful way to conclude any meal or indulge in as a special treat.

Frequently Asked Questions

Can I Substitute Ginger With Another Spice in This Recipe?

You can replace ginger with another spice in this recipe. Consider trying cinnamon or nutmeg for a different flavor. Experiment and find the spice that suits your taste preferences.

How Long Do These Cookies Stay Fresh?

They stay fresh for about a week if stored in an airtight container. The cookies are best enjoyed within the first few days when the flavors are most vibrant.

Can I Freeze the Cookie Dough and Bake Them Later?

Yes, it is possible to freeze the cookie dough and bake them at a later time. This option is quite convenient if you want to prepare the dough in advance. Simply thaw it in the refrigerator before baking.

Can I Use Bottled Lemon Juice Instead of Fresh Lemon Juice?

Yes, you can use bottled lemon juice instead of fresh lemon juice for the Ginger Lemon Pinwheel Cookies. It will still provide a lemony flavor, but the taste might vary slightly.

Can I Add Nuts or Chocolate Chips to the Cookie Dough for Extra Flavor?

Sure, absolutely! Feel free to incorporate nuts or chocolate chips into the cookie dough to give it an extra burst of flavor. This will elevate the taste and add a delightful texture to your cookies. Remember to chop the nuts into small pieces so that they are evenly distributed throughout the dough. Enjoy the deliciousness!

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