These Matcha Pinwheel Cookies are the perfect Christmas cookie! The pretty spirals, the festive vibes, the buttery taste...I love it all!
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 flavored, 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 flavors...lemon, orange, chocolate, cinnamon..you can even scatter a thin layer of finely chopped nuts in between the cookie dough layers.
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these matcha pinwheel cookies as much as we do!
📖 Recipe
Matcha Pinwheel Cookies
Ingredients
- 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
Instructions
- 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!
Hemali says
I always follow ur recipes.. all r tummy and super easy.. my kiddos love it..share ur recipes with us so that we can make it at home..
Natasha Minocha says
Thank you so much for your kindest words, Hemali! It really means a lot to me! xx