When it comes to visual aesthetics, nothing quite compares to the layers of green and pink in these strawberry matcha pinwheel cookies. The earthy, slightly bitter notes of matcha meet the sweet, tart burst of strawberry powder, all in a yummy shortbread cookie. 🙂
I will admit, the idea of pinwheel cookies felt a bit intimidating at first. All that rolling and layering sounds intricate. But I promise you, once you get the hang of it, this is a very approachable method. It’s really just two batches of dough that you stack and roll. The visual payoff for the effort is just chef’s kiss.
I LOVE a good matcha cookie (matcha haters, you’re missing out!). That unique, subtly grassy flavour has a depth you just don’t get anywhere else. But it’s just missing something… perhaps mimicking a strawberry matcha latte?! Enter strawberry powder. Not a syrup, not an extract, but actual freeze-dried strawberry powder. It brings a concentrated fruit flavour that stands up to the matcha without getting lost.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Matcha powder (find this at your local asian cafe, culinary grade at the minimum for that vibrant green!)
- Strawberry powder (it has a yummy tart flavour. an alternative could be Nesquik? however, the flavour might not be one-to-one since it probably has milk powder)
- Water
- Red food colouring (optional)
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Getting the Dough Ready (and Those Colours)
Making the base cookie dough is straightforward. We’re using a classic butter cookie foundation: creamed butter and sugar, eggs, vanilla, then flour. The important thing is not to overmix the flour once it’s added. Overmixing develops too much gluten, and you want these cookies to be tender, not tough. So, mix just until everything comes together.
Once you have your dough, you’ll divide it in half. One half gets the vibrant matcha. The other gets the strawberry.
For the strawberry half, I add a tiny bit of red food colouring. You don’t have to, but strawberry powder often gives a more muted, natural pink (tbh can look off-putting in a dessert), and I wanted that bright, punchy colour to really stand out against the green. So a drop or two just boosts that berry hue. 🙂
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Electric hand mixer or stand mixer (with paddle attachment)
- Plastic wrap
- Rolling pin
- Large baking sheet
- Parchment paper
- Wire cooling rack
Assembling Your Pinwheels
You’ll roll out your strawberry dough first, aiming for a 9×12-inch (23×30 cm) rectangle. I always roll it out between two sheets of plastic wrap (or on a lightly floured surface covered with plastic wrap) — it makes transferring it so much easier.
Then, you roll out the matcha dough, slightly smaller, around 8.5×11.5 inches (22×29 cm). Placing the slightly smaller matcha layer on top means you’ll have a small border of strawberry dough around your matcha, which I find creates a really visually appealing outer edge. Gently peel off the top layer of plastic from the matcha dough.
Starting from one of the long edges, you want to roll the dough up tightly. This is key for avoiding any air gaps in the centre of your pinwheels. Use the plastic wrap underneath to help you guide and tighten the roll. Once it’s a solid log, wrap it up tightly again and send it back to the fridge for its second chill.
Tips for Strawberry Matcha Pinwheel Cookies
Roll even layers: For the best swirls, make sure both your strawberry and matcha doughs are rolled to a consistent thickness before layering. Unevenness can lead to lopsided pinwheels.
Embrace the chill: I cannot stress this enough: chilling is your best friend for these cookies. Don’t rush either of the chilling steps. Cold dough handles better, rolls better, and holds its shape in the oven better, giving you those clean, distinct layers.
Sharp knife, clean cuts: Use a very sharp knife to slice your chilled cookie log. A dull knife will drag and distort the layers, making your pinwheels less defined.
I truly hope you give this strawberry matcha pinwheel cookie recipe a try. They’re a joy to make, and the outcome is something pretty neat and delicious. If you do make them, please tag @theflournook on socials and leave a review below, I love seeing what you create! You can also save this recipe using the pin button on the recipe card or any of the photos in the post.
Happy baking!
For more asian inspired dessert recipes, check out these:
Strawberry Matcha Pinwheel Cookies
- Total Time: 5 hours
- Yield: 24 cookies 1x
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
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)
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
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