Spiral cookies are a holiday favorite in our house. The buttery melt-in-your-mouth cookies with flavorsome fillings always fascinated me when I was young.
I remember being tempted to finish off the whole batch without sharing it with others. Plus, they always looked like a pastry chef’s attempt to mimic the swirly pinwheels we made in grade school.
As an adult, they remind me of those carefree childhood days where a single pinwheel meant hours of fun.
My homemade pinwheel cookies replicate that fun experience for bakers. This version modifies the traditional recipe for modern food enthusiasts. You know the ones that pick matcha tea over hot chocolate every single time!
If you are like me, you’d also like the healthy elements I sprinkled into each step. That way, biting into these sweet treats is a guilt-free pleasure.
What Can You Expect?
- Quick and easy recipe.
- Healthy cookies.
- No refined sugar.
- No artificial coloring.
- No dairy.
Baking Tips to Nail These Matcha Spiral Cookies
I thought spiral cookies would be hard because of their layered look. It turns out that their appearance is deceiving, and these homemade pinwheel cookies are relatively easy to make.
All you need are the right ingredients and some strategic baking hacks.
Here are a few tricks to create the perfect batch:
- Measure the flour by weight instead of volume for accuracy. Use proper measuring technique while you fill your measuring cups if you don’t have a kitchen scale.
- I refrigerate my dough thrice during this recipe to ensure that the dough retains its firm shape. It also helps to create well-defined swirls that enhance the contrasting colors of this cookie.
- Remember to freeze the dough before slicing it into cookies. That way, the dough is less squishy and more manageable.
- You can make extra dough logs (filled with different flavors) and refrigerate them for weeks. That way, you will have something sweet at hand whenever you get craving desserts.
- The fluctuating temperature inside the oven can cause your cookies to turn brown. Try rotating the baking sheet when they are in the oven. That way, each side of the cookie is exposed to heat equally.
- You can store a big batch of cookies for weeks. The trick is to place them between waxed paper inside airtight containers to prevent moisture. It keeps your homemade pinwheel cookies fresh for two weeks max.
- If you want a colorful plate of homemade pinwheel cookies, you can use beetroot powder, spirulina and dragonfruit powder too.
Pro Tip: You may freeze these cookies to make them last for three months!
Healthy Substitutes: Homemade Pinwheel Cookies
- Cane sugar is a healthy alternative to refined sugar. I use ½ the usual amount in my recipes to make it healthier and more balanced.
- If you have dietary restrictions, you can use vegan butter instead of regular butter.
- Plant-based flour (i.e. almond flour and oat flour) has mixed results. So try that at your own risk.
- You may ditch artificial coloring for natural and refreshing green tea flavor.
- Adjust the matcha measurement according to your taste buds.
Are you ready to bake a beautiful batch of matcha cookies? Don’t be afraid to ask for baking advice via Instagram. Also, do share your creative creations by using #joyfulhomecooking when you post it online.
- Prep Time: 20 mins
- Cook Time: 10 mins + 1 hour 30 mins
- Total Time: 2 hours
- Yield: 4 Dozen cookies 1x
- 1 cup butter softened
- 1/2 cup cane sugar*
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 tbsp matcha powder (sifted)
*Add more sugar if you have a sweet tooth.
- Take a large bowl to beat the eggs, butter, and vanilla extract.
- Add sifted lump-free flour with a pinch of salt into the bowl.
- Mix and combine the ingredients to form a soft cookie dough.
- Scoop out half of the squishy dough out of the bowl and roll it into a ball.
- Wrap it carefully with cling fill, making sure there are no air bubbles. Set aside.
- Add matcha powder on top of the remaining bowl. Use a spatula to mix it properly, making sure that every inch of the dough is green.
- Scoop out this dough and roll it into a ball. Wrap it with a cling film like the first one.
- Refrigerate both doughs for approximately 15-20 minutes. Your goal is to make this dough slightly stiff and firm for the next step.
- After taking the doughs out, divide them into two halves.
- Roll them into a long thin, and even rectangle. Use your hands to smoothen the cracks and tuck any edges to maintain its uniformity.
- Now, place the white layer on top of the matcha layer and vice versa. You might have to trim off the edges to give these stacked layers a proper shape.
- Use a plastic wrap to roll the multi-layered rectangles like cigar gently. The final product looks like a long log with green and white swirls.
- Place your logs on a baking tray. Chill them for approximately 1 hour.
- Preheat oven to 325®C.
- Prepare your baking sheet by lining it with parchment paper.
- Once the hour is up, you can take out the logs.
- Use a sharp knife to slice off ¼ inch of the log to create swirl cookies.
- Assemble them on the lined baking sheet by placing them a few inches apart. The distance ensures that they don’t stick together.
- Bake for 12-14 minutes. (Rotate the sheets to ensure they receive an equal amount of heat and don’t turn brown.
- Use a spatula to transfer them onto a wire rack.
- Let them cool for a couple of minutes before serving them.
- Roll the dough multiple times so that the bottom does not get flat.
- Cookies can get done faster if your oven is hot. I recommend watching the oven after the cookies are in there for 10 minutes.
Keywords: homemade pinwheel cookies, healthy pinwheel cookies, spiral cookies