{"id":6153,"date":"2024-12-11T17:18:55","date_gmt":"2024-12-11T11:48:55","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=6153"},"modified":"2024-12-11T17:23:50","modified_gmt":"2024-12-11T11:53:50","slug":"pinwheel-cookies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/pinwheel-cookies\/","title":{"rendered":"Matcha Pinwheel Cookies"},"content":{"rendered":"\n

These Matcha Pinwheel Cookies<\/strong> are the perfect Christmas cookie! The pretty green spirals, the festive vibes, the buttery taste - These are the loveliest matcha shortbread cookies!<\/p>\n\n\n\n

\"matcha<\/figure>\n\n\n\n

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 perfect with your cuppa.<\/p>\n\n\n\n

If you enjoy matcha desserts, you'll love these easy vegan matcha donuts<\/a>, creamy matcha Basque cheesecake<\/a>, our Holiday favorite matcha white chocolate bark<\/a>, and these gorgeous matcha pistachio madeleines<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\"pinwheel<\/figure>\n\n\n\n
\n

Why You\u2019ll Love The Recipe<\/h2>\n\n\n\n

These matcha pinwheel cookies look fancy, but really they couldn\u2019t be easier to make!<\/p>\n\n\n\n

Apart from matcha tea powder, these cookies need just the basic pantry ingredients.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

This is such a versatile shortbread cookie recipe. Feel free to play around with flavors...lemon, orange, chocolate, and cinnamon. You can even scatter a thin layer of finely chopped nuts in between the cookie dough layers.<\/p>\n\n\n\n

These matcha cookies are a dream with tea, coffee, and even a blueberry matcha latte<\/a>!<\/p>\n\n\n\n

So festive looking and great for your Holiday cookie table!<\/p>\n<\/div><\/div>\n\n\n\n

\n
\n

Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Flour:<\/strong> All-purpose flour is the best for that light, crumbly texture.<\/p>\n\n\n\n

Matcha powder:<\/strong> Japanese green tea powder that\u2019s so popular now for tea and lattes ( like this mango matcha latte<\/a>), also is great for baking! Please use a good-quality culinary-grade matcha or ceremonial matcha.<\/p>\n\n\n\n

Butter:<\/strong> I used salted butter. Please add a quarter teaspoon of salt to the flour, in case you\u2019re using unsalted butter.<\/p>\n\n\n\n

Egg:<\/strong> It helps bind the dough and adds richness to the matcha cookies.<\/p>\n\n\n\n

Sugar:<\/strong> This matcha pinwheel recipe uses icing sugar, also known as confectioner\u2019s sugar or powdered sugar. It dissolves easily in the butter and gives that delicious melt-in-your-mouth texture.<\/p>\n\n\n\n

Vanilla extract:<\/strong> For a balanced and deeper flavor.<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\n

How To Make Matcha Pinwheel Cookies<\/h2>\n\n\n\n
\n
\n
\"Egg<\/figure>\n\n\n\n

Step 1:<\/strong> Beat the butter and sugar till light and fluffy. Whisk in the egg and vanilla extract. Beat well.<\/p>\n<\/div>\n\n\n\n

\n
\"flour<\/figure>\n\n\n\n

Step 2:<\/strong> Combine flour and gradually stir it into the creamed mixture, until well combined.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\"cookie<\/figure>\n\n\n\n

Step 3:<\/strong> Divide the dough into 2 halves.<\/p>\n<\/div>\n\n\n\n

\n
\"matcha<\/figure>\n\n\n\n

Step 4:<\/strong> Add matcha powder to one portion. <\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\"vanilla<\/figure>\n\n\n\n

Step 5:<\/strong> Wrap both the cookie doughs in plastic wrap and refrigerate for 15-20 minutes.<\/p>\n<\/div>\n\n\n\n

\n
\"vanilla<\/figure>\n\n\n\n

Step 6:<\/strong> Lightly dust your work surface with flour. Roll each dough into a rough rectangle of 10 x 12 inches. Carefully place the matcha rectangle on top of the vanilla rectangle. Press the rectangles gently with a rolling pin. <\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\"Rolled<\/figure>\n\n\n\n

Step 7:<\/strong> Starting from the longer end, roll up tightly into a log. Wrap in cling wrap or foil. Refrigerate the logs for at least 30-40 minutes, until firm.<\/p>\n<\/div>\n\n\n\n

\n
\"cookie<\/figure>\n\n\n\n

Step 8:<\/strong> Unwrap the rolled-up log, and slice it into 1\/4\" slices, using a very sharp knife. <\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\n
\n
\"sliced<\/figure>\n\n\n\n

Step 9:<\/strong> Preheat your oven to 180C. Place the sliced cookie dough on a parchment-lined baking tray.<\/p>\n<\/div>\n\n\n\n

\n
\"baked<\/figure>\n\n\n\n

Step 10:<\/strong> 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. <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

\n
\n

Top Tips<\/h2>\n\n\n\n