Who says cookies can’t be both gorgeous and delicious? These Strawberry Matcha Pinwheel Cookies are here to prove otherwise! With their stunning swirls of earthy matcha and fruity strawberry, they’re perfect for everything from tea parties to holiday cookie trays. Plus, the best part? They’re easier to make than they look (seriously).
If you’re the kind of person who loves a baking project with a bit of flair, this recipe is for you. Yes, there’s some rolling and chilling involved, but the results—a batch of eye-catching cookies that taste just as good as they look—make it so worth it.
🧡 WHY YOU'LL LOVE THIS RECIPE
These Strawberry Matcha Pinwheel Cookies are a delightful treat for tea and dessert lovers alike. With distinct layers of earthy matcha and sweet strawberry, they’re as stunning as they are delicious. The intricate pinwheel design will have everyone asking if you bought them from a fancy bakery (you didn’t, but let’s keep that between us).
They’re perfect for special occasions or whenever you feel like impressing your friends and family. Plus, the balanced sweetness and unique flavours make them an ideal match for your afternoon tea or coffee. And if you’re a fan of make-ahead treats, these cookies can be prepped and chilled in advance, making them super convenient for busy schedules.
🔪 KITCHEN EQUIPMENT
- Mixing bowls
- Electric mixer or stand mixer
- Whisk and spatula
- Rolling pin
- Parchment paper or plastic wrap
- Sharp knife
- Baking sheets
🥚 INGREDIENTS YOU'LL NEED
Here’s what you’ll need to whip up these pinwheels:
- All-purpose flour
- Baking powder and salt
- Unsalted butter, softened to start but cold later on in the instructions
- Granulated sugar
- Eggs and vanilla extract
- Matcha powder
- Strawberry powder, I got mine from Amazon, use freeze-dried strawberries if needed.
- Red food colouring, optional, but great for enhancing the strawberry swirl.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
What Are Pinwheel Cookies?
Pinwheel cookies are essentially rolled cookies that reveal a beautiful swirl pattern when sliced. The layered design comes from rolling out two different flavoured doughs—here, it’s matcha and strawberry—and spiralling them together. They’re as much fun to make as they are to eat! And don’t worry about achieving perfection—these cookies are all about charm, not symmetry.
📝 HOW TO MAKE THIS RECIPE
1. In a medium bowl, whisk together the flour, baking powder, and salt. Make sure everything is evenly combined and set it aside.
2. Using an electric or stand mixer, beat the softened butter until smooth. Gradually add the sugar and continue beating until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
4. Split the dough into two equal portions. Add matcha powder to one half and strawberry powder (plus red food colouring if using) to the other. Mix each portion until evenly coloured and flavoured.
5. Shape each dough into a rectangle, wrap tightly in plastic, and chill for at least 2 hours. Chilling helps the dough firm up for easier rolling and layering.
6. Roll out the strawberry dough into a 9×12-inch rectangle, then roll the matcha dough into a slightly smaller rectangle. Layer the matcha dough on top of the strawberry layer, then roll them tightly into a log. Chill the log for another 2 hours.
7. Preheat the oven to 350°F (175°C). Slice the chilled dough log into ½-inch rounds and place them on lined baking sheets. Bake for 12-14 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. Store in an airtight container or freeze for later.
☝🏻 Tips and tricks
- Chilling is key: Don’t rush the chilling steps. Chilling the dough ensures the layers stay clean and distinct when you roll and slice. It also makes the dough easier to handle and prevents spreading during baking.
- Roll even layers: Roll both doughs to the same thickness for uniform pinwheels. Use a ruler to check dimensions if needed—precision pays off here.
- Prevent sticking: Roll the dough between sheets of parchment paper or on a lightly floured surface to avoid sticking. This also makes transferring the dough easier.
- Get a tight roll: When rolling the layered dough into a log, use the parchment paper to guide you. Roll tightly to avoid air pockets, which can distort the swirls.
Can I use fresh strawberries instead of strawberry powder?
Fresh strawberries won’t work as they add too much moisture, altering the dough’s texture. If you can’t find strawberry powder, freeze-dried strawberries can be blended into a powder and used as a substitute.
My dough is cracking when I roll it. What can I do?
If your dough cracks, it might be too cold. Let it sit at room temperature for 5-10 minutes to soften slightly before rolling. You can also use parchment paper or plastic wrap to help guide the rolling process and prevent sticking.
Can I freeze the cookie dough instead of chilling it in the fridge?
Yes, you can freeze the rolled dough log for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. When ready to bake, let the dough thaw in the refrigerator until it’s firm enough to slice.
These Strawberry Matcha Pinwheel Cookies are the perfect combination of flavour and aesthetics. Whether you’re a matcha enthusiast, a strawberry lover, or simply looking for a unique cookie recipe, these treats tick all the boxes. They may require a bit of patience with chilling and rolling, but the end result, a batch of stunning, swirled cookies, is well worth the effort.
These cookies are also great conversation starters, whether you’re serving them at a tea party, holiday gathering, or just enjoying them solo with a warm cup of tea. So roll up your sleeves (and your dough) and give this recipe a try. You might just find your new favourite cookie!
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
More like this
If you enjoyed these strawberry matcha pinwheel cookies, here are a few more matcha recipes to explore:
Strawberry Matcha Pinwheel Cookies: Swirled cookies combining earthy matcha with sweet strawberry for a delightful twist.
Matcha Scones: Buttery and tender scones infused with matcha, perfect for a cozy tea time.
Matcha Latte Pound Cake: A rich, moist pound cake with layers of classic and matcha flavours, resembling a matcha latte in cake form.
Pistachio Matcha Latte: A creamy and nutty beverage blending the flavours of pistachio and matcha for a comforting drink.
Strawberry Matcha Pinwheel Cookies
- Total Time: 4 hours 57 minutes
- Yield: 24 1x
Description
Delight in the swirled perfection of these Strawberry Matcha Pinwheel Cookies! With vibrant layers of earthy matcha and sweet strawberry, these cookies are as gorgeous as they are delicious. Perfect for celebrations, gifting, or just treating yourself to a baking project that’s worth every bite.
Ingredients
- 2 1/2 cups (300g) all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoon vanilla extract
- 2 tablespoon matcha powder
- 2 tablespoon strawberry powder
- 2 teaspoon water
- (Optional) A drop of red food colouring
Instructions
- Whisk together: In a medium bowl, sift together all-purpose flour, baking powder, and salt. Ensure there are no lumps and set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to beat softened unsalted butter on medium speed until smooth and creamy, about 2 minutes. Gradually add granulated sugar to the butter, continuing to beat on medium speed until the mixture is light and fluffy, approximately 3 minutes.
- Incorporate eggs and vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next, adding the vanilla extract on the last egg, until evenly distributed throughout the batter.
- Integrate dry ingredients: Slowly add the sifted dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender cookie texture.
- Prepare matcha and strawberry doughs: Scoop out half of the batter and set aside. To one portion, add matcha powder and 1 teaspoon of water. Mix on low speed until the matcha is fully incorporated and the dough turns a vibrant green. To the other portion, add strawberry powder and 1 teaspoon of water (and red food colouring if using). Mix on low speed until the strawberry flavor is evenly distributed, giving the dough a rosy hue.
- Chill the dough Part 1: Shape each dough portion into a chunky rectangular block (this will make it easier to roll into a sheet). Wrap each dough ball tightly in plastic wrap and refrigerate for at least 2 hours, or up to 4 days. Chilling firms up the dough, making it easier to handle and roll out. (Do not skip this step, the dough is very sticky and difficult to handle without chilling)
- Assemble the pinwheel and chill Part 2: Remove the strawberry dough from the refrigerator and roll it out on a plastic wrapped, lightly floured surface into a 9 x 12-inch (23 x 30 cm) rectangle. Set aside. Similarly, roll out the matcha dough into a slightly smaller rectangle, approximately 8½ x 11½ inches (22 x 29 cm). Make sure to roll it onto a floured plastic wrap surface. It’ll be easier to transfer. Carefully place the matcha dough on top of the strawberry layer, aligning the edges. Remove the plastic wrap off the matcha layer. Starting from one of the long edges, tightly roll the combined doughs into a log using the parchment paper to assist. Wrap the log tightly in plastic wrap and refrigerate for another 2 hours. This step ensures the layers remain distinct during baking.
- Slice and bake: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. Remove the chilled log from the refrigerator and unwrap it onto a cutting board. Cut the log in half and place one half back into the refrigerator to chill while you bake. Using a sharp knife, slice the logs into ½-inch (13 mm) thick rounds. Place the slices onto the prepared baking sheets, spacing them about 2-3 inches apart to allow for spreading. Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set.
- Cool and serve: Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack.
Notes
- Consistent Rolling: Ensure both doughs are rolled out to similar thicknesses to achieve even swirls.
- Chilling is Essential: Proper chilling between steps helps maintain the distinct layers and prevents excessive spreading during baking.
- Prep Time: 45 mins
- Chill Time: 4 hours
- Cook Time: 12 mins
- Category: Cookies
Leave a Reply