Description

These vibrant strawberry matcha pinwheel cookies offer a compelling texture and a striking appearance. Earthy matcha dough swirls with sweet, tangy strawberry dough for a unique flavour combination you’ll appreciate.

Ingredients

Units Scale

For the Cookie Dough:

2 1/2 cups (300 g) all-purpose flour
1/2 tsp (2.5 g) baking powder
1/2 tsp (3 g) salt
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temp
2 tsp (10 ml) vanilla extract

For the Flavoured Doughs:

2 tbsp (12 g) matcha powder
2 tbsp (12 g) strawberry powder
2 tsp (10 ml) water
1 drop red food colouring (optional, for a deeper strawberry colour)

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Instructions

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat softened butter with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add sugar, beating until light and fluffy, about 3 minutes.
Beat in eggs one at a time, fully incorporating each before adding the next. Add vanilla extract with the last egg.
Gradually add the whisked dry ingredients to the butter mixture, mixing on low speed until just combined.
Scoop out half of the dough into a separate bowl.
Flavour matcha dough: To one dough portion, add matcha powder and 1 tsp water. Mix on low speed until the matcha is fully incorporated and the dough is green.
Flavour strawberry dough: To the other dough portion, add strawberry powder, 1 tsp water, and the optional red food colouring. Mix on low speed until evenly distributed and the dough is rosy.
Shape each dough portion into a chunky rectangular block. Wrap each block tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 4 days.
Remove strawberry dough from the fridge. On a lightly floured surface or between two sheets of plastic wrap, roll it into a 9×12 inch (23×30 cm) rectangle.
Roll the matcha dough into an 8.5×11.5 inch (22×29 cm) rectangle.
Carefully place the matcha dough on top of the strawberry layer, aligning the edges.
Starting from one of the long edges, tightly roll the combined doughs into a log. Use the plastic wrap or parchment underneath to help tighten the roll.
Wrap the log tightly in plastic wrap. Refrigerate for another 2 hours.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Remove the chilled log from the fridge and unwrap. Cut the log in half and return one half to the fridge. Slice the remaining log into ½ inch (13 mm) thick rounds.
Place slices onto the prepared baking sheets, spacing them 2-3 inches apart. Bake for 12-14 minutes, until edges are lightly golden and centres are set.
Let cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the second dough log.

Notes

I know it feels like a lot of waiting, but those chilling steps are non-negotiable for distinct layers and preventing your pinwheels from spreading into blobs. Don’t rush it!

Aim for similar thicknesses when rolling out both doughs. This helps ensure you get those distinct, even swirls in every cookie.

Use a good quality matcha for a vibrant green colour and true flavour. For strawberry powder, some brands are more potent than others, so adjust the optional red food colouring if your powder isn’t giving you a strong enough berry hue.

Prep Time: 45 mins
Chill Time: 4 hours
Cook Time: 15 mins
Category: Cookies
Method: Baking