Description
Vibrant green matcha and pretty pink strawberry swirl together in these lovely pinwheel cookies. You get a crisp edge and a chewy centre, with a strawberry matcha flavour in every bite. They’re so easy to make and will impress any matcha lover!
Ingredients
Units
Scale
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
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)
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 hrs
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
