These gluten-free Wicked Pinwheel Cookies are naturally colored with beet powder and matcha, creating a mesmerizing pink and green swirl perfect for any occasion. Soft, buttery, and infused with a subtle tang from kefir, these cookies are a feast for both the eyes and the taste buds. Whether you’re hosting a Wicked movie night or simply want a magical treat, these cookies are perfect!
Wicked Pinwheel Cookies Ingredients & Accessories
Butter: Adds richness and tenderness to the cookies.
Monkfruit Sugar: A low-glycemic sweetener alternative to granulated sugar.
Egg: Binds the ingredients and adds structure.
Kefir: Adds moisture, tanginess, and probiotics for a gut-friendly twist.
Vanilla Extract: Enhances the flavor with a hint of sweetness.
Gluten-Free 1:1 Flour: Provides a gluten-free base while maintaining texture.
Baking Soda & Baking Powder: Ensure proper rise and lightness in the cookies.
Salt: Balances the sweetness and enhances flavors.
Beet Powder: Provides a natural pink hue. You can use my code HAPPYHOLME to get 10% off at Ellie’s Best.
Matcha: Adds a vibrant green color and a hint of green tea flavor.
Tips for Perfect Wicked Pinwheel Cookies
- Chill the Dough: Chilling ensures the colors don’t bleed and makes the dough easier to work with.
- Roll with Parchment Paper: Prevents sticking and helps achieve even rectangles.
- Slice Gently: Use a sharp, non-serrated knife to maintain the pinwheel design.
- Add Edible Glitter: For a magical touch, sprinkle edible glitter after baking.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute with all-purpose flour in a 1:1 ratio if gluten-free isn’t needed.
Can I use regular food coloring instead of beet powder and matcha?
Yes! If you prefer more vibrant colors or don’t have beet powder or matcha, food coloring works perfectly.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Can I make these dairy-free?
Yes, substitute butter with a dairy-free alternative and use a plant-based kefir.
What can I use instead of monkfruit sugar?
You can use coconut sugar or regular granulated sugar as a 1:1 replacement.
Other Cookie Recipes To Make:
Perfect for celebrations or just because, these Wicked Pinwheel Cookies are as delightful to look at as they are to eat. With their beautiful spirals and natural ingredients, they’re sure to be a hit! Tag me on Instagram at @healthyholme to show off your creation, and don’t forget to share it with your friends and family!
Wicked Pinwheel Cookies
Ingredients
- ½ cup butter softened
- 1 cup monkfruit sugar or other granular sugar
- 1 egg
- ¾ cup plain kefir
- 1 tsp vanilla extract
- 2 ½ cups Gluten-Free 1:1 flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- ½ tsp salt
- 2 tsp beet powder or red food coloring
- 1 1/2 tsp matcha or green food coloring
Instructions
- In a large mixing bowl, cream softened butter and monkfruit sugar until light and fluffy.
- Mix in the egg, kefir, and vanilla extract until fully combined.
- Add gluten-free flour, baking soda, baking powder, and salt. Stir until just combined—avoid overmixing.
- Separate the dough into two equal portions. Mix beet powder into one half for a pink hue and matcha into the other for green. Chill both doughs for 30 minutes.
- Roll each dough into 8x11 rectangles on parchment paper. Layer the green dough over the pink dough and gently peel back the top parchment.
- Carefully roll the layered dough into a log shape. Wrap tightly in plastic wrap and refrigerate for at least 4 hours.
- Preheat the oven to 350°F and line baking sheets with parchment paper. Slice the dough log into ¼-inch circles and place them on the sheets. Bake for 12 minutes.
- If desired, sprinkle cookies with edible glitter for a magical finish. Let cool and serve!
