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Gingerbread Spice Latte Pinwheel CookiesGingerbread Spice Latte Pinwheel Cookies

Gingerbread Spice Latte Pinwheel Cookies


By: Carrie Sherrill - Forestville, Wisconsin - 2018

"This recipe is such a special way to use one of my favorite Door County Flavored coffees. They are great for any holiday gathering and even good to dunk right in a fresh cup of coffee. We leave them out every year for Santa and they are his favorite!"


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Gingerbread Spice Latte Coffee 8 oz. Bag Ground

  • 2 Tbsp. Gingerbread Spice Latte Coffee
  • ½ cup boiling water
  • ¾ cup butter at room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 egg yolks (save whites for later)
  • 3 Tbsp. Light cream (half and half)
  • 1 tsp. Vanilla extract
  • 2 ½ cups flour
  • ¼ cup cornstarch
  • 2 tsp. Baking powder
  • ½ tsp. Salt
  • 1 tsp. Cinnamon
  • 1/2 tsp. Ginger
  • 1/4 tsp. Nutmeg
  • 1 tbsp Molasses

Instructions:

  1. Preheat oven to 350 degrees
  2. Steep Gingerbread Spice Latte Coffee in boiling water for 5 minutes. Strain and set aside.
  3. In large bowl of electric mixer, combine butter, shortening and sugar. Beat until creamy.
  4. Add to butter mixture and mix well.
  5. Combine dry ingredients and gradually add to batter. Mix until dry ingredients are incorporated.
  6. Divide dough in half. Set one half aside on a floured board.
  7. Place second half in mixer bowl and add 1 tsp. Cinnamon, ½ tsp. Ginger, ¼ tsp. Nutmeg, 2 Tbsp. Reserved coffee, 1 Tbsp. Molasses and ½ cup flour. Mix well. Place both doughs (white and brown) in the refrigerator for 15-30 minutes
  8. Divide both doughs in half. You will have 2 white sections and 2 brown sections. Form each section into a log shape about 6 inches long.
  9. Roll one brown section on floured parchment paper into a 7”X10” rectangle. Set aside.
  10. Roll one white section on floured parchment paper into a 7”X10” rectangle. Set aside.
  11. Whisk reserved egg whites and brush brown rectangle with beaten egg whites.
  12. CAREFULLY invert white rectangle over brown and remove parchment from the top of the white dough. Brush with beaten egg white.
  13. Roll doughs together into pinwheel log. Roll log into parchment paper or plastic wrap and refrigerate at least 2 hours.
  14. Repeat process with other 2 pieces of dough.
  15. Place chilled log on cutting board and slice dough into pinwheel circles about ¼” thick. Place cookies on parchment lined baking sheet and bake 8-10 minutes, until edges just begin to brown.
  16. Makes about 4-4 ½ dozen cookies, 2 inches in diameter.