These Matcha Pinwheel Cookies are the perfect Christmas cookie! The pretty spirals, the festive vibes, the buttery taste...I love it all!
Using a simple sugar cookie recipe, these look far more complex and technical than they really are. Believe me, it's a treat to make and eat these Matcha Pinwheel Cookies. Just ask my family - these cookies disappear in no time!
Now the classic combination of chocolate and vanilla pinwheels has ruled our hearts, but these matcha babies are right there on top too. The grassy, ever so slightly bitter taste of matcha ( which I love!) is not so evident in the final cookie, so don't you worry! What we have is a showstopper of a cookie that's mildly sweet, subtly flavoured and is perfect with your cuppa.
The best part of these cookies is that you can double up the recipe, roll out the dough into logs, tightly wrap them in foil or parchment paper and freeze them..for you know, any cookie emergency that you may have!
They slice neatly when frozen and bake in 15 minutes, thus making you THE Kitchen Goddess!
And yes, feel free to play around with flavours ...lemon, orange, chocolate, cinnamon..you can even scatter a thin layer of finely chopped nuts in between the cookie dough layers.
I hope you'll try this recipe and if you do, don't forget to tell me! I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!
Matcha Pinwheel Cookies
- 100 gms Butter, softened I used salted butter. If using unsalted butter, please add 1/8 tsp salt
- 90 gms Sugar, powdered
- 1 Egg
- 2 tsp vanilla extract
- 280 gms All purpose flour
- 2 tsp Matcha powder
- Beat the butter and sugar till light and fluffy.
- Whisk in the egg. Beat well. Add the vanilla extract.
- Combine flour and salt ( if using) and gradually stir it into the creamed mixture, until well combined.
- Divide the dough in half. Add matcha powder to one portion. Now divide each portion in half. If the weather is warm, you may need to refrigerate the dough for 30 minutes before rolling them out.
- Lightly dust your work surface with flour. Roll each dough half to a rough rectangle of 8*10 inches. You can even roll the dough in between sheets of wax or parchment paper. That's my recommendation.
- Carefully place the matcha rectangle on top of the vanilla rectangle. Press the rectangles gently with a rolling pin. Starting from the shorter end, roll up tightly into a log. Wrap in cling wrap or foil. Refrigerate the logs for at least 30-40 minutes, until firm.
- **You can freeze the rolled up logs at this time for future baking.
- Preheat your oven to 180C. Line your baking tray with parchment paper.
- Unwrap the rolled up logs, slice them into 1/4" slices, using a very sharp knife. Bake for 10-12 minutes until lightly golden.
- Allow the cookies to cool completely. They will firm up more as they cool. Store in an airtight container. Enjoy!