Matcha Pinwheel Cookies
Matcha Pinwheel Cookies are not only spectacular to look at but are incredibly delicious as well! These festive cookies are perfect for your Christmas table!
Servings: 48 cookies
Calories: 44kcal
Ingredients
- 1/2 cup Butter, softened I used salted butter. If using unsalted butter, please add 1/8 tsp salt
- 1/2 cup Icing sugar
- 1 Egg
- 2 tsp Vanilla extract
- 2 cups 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. If the weather is warm, you may need to refrigerate the dough for 15-20 minutes before rolling them out.
- Lightly dust your work surface with flour. Roll each dough half to a rough rectangle of 10 x 12 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 long 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, and slice them into 1/4" slices, using a very sharp knife. Bake for 10-12 minutes at 180 C until lightly golden.
- Allow the cookies to cool completely. They will firm up more as they cool. Store in an airtight container. Enjoy!
Video
Notes
- You can use your hands to bring the dough together for these matcha pinwheel cookies.
- If the cookie dough seems too soft, please refrigerate for a longer time until it is firm enough to handle.
- You can roll out the cookie dough between two sheets of parchment paper for easier handling and less cleanup.
- Once you have placed the rolled-out matcha cookie dough on top of the vanilla cookie dough, gently press both doughs together using a rolling pin so they stick to each other.
- While rolling the cookie dough into a log, make sure you are rolling the dough tightly.
- As always, it's best to use a weighing scale to measure ingredients for this matcha pinwheel cookie recipe.
Nutrition
Serving: 1 Serving | Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 17mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 73IU | Calcium: 2mg | Iron: 0.3mg