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
Units
Scale
- 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