Introduction

Pinwheel cookies are charming and delicious treats that showcase a beautiful swirl of colors and flavors. With a subtle sweetness and a hint of purple sweet potato, they are sure to delight both the eyes and the palate. Perfect for sharing with friends or enjoying with a cup of tea.

There are six spiral cookies with two layers, one light cream color and the other a soft purple, arranged on a crumpled white cloth on a white marbled surface. Five of the cookies are whole, and one has a bite taken out, with crumbs scattered nearby. To the left, there is a clear glass jar filled with an iced creamy drink, with a light brown straw inside. The colors of the scene are soft and muted, giving a cozy and simple feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g unsalted butter (softened to room temperature)
90 g caster sugar
1 egg yolk
190 g flour (all-purpose)
10 g purple sweet potato powder

Instructions

Step 1: Measure and sift 100 g of plain flour and set it aside.
Step 2: Measure 90 g of plain flour and 10 g of purple sweet potato powder, sift them together, and set aside.
Step 3: In an electric mixer fitted with a whisk attachment, cream the butter and sugar until the mixture becomes a white, creamy color.
Step 4: Add the egg yolk to the mixer and blend on low speed for about one minute.
Step 5: Divide the creamed butter mixture into two equal parts. Leave one half in the mixer bowl and change the attachment to a flat beater. Gradually add the 100 g plain flour, mixing on low speed until combined and crumbly.
Step 6: Transfer this plain flour dough onto cling wrap, wrap it tightly, and refrigerate for 30 minutes.
Step 7: Repeat the mixing and chilling process with the remaining creamed butter and the purple sweet potato-flour mixture.
Step 8: After chilling, place the plain dough on a clean surface and roll it out to 10 cm (3.9 inches) wide and 5 mm (0.2 inches) thick, using boards or rulers as guides.
Step 9: Roll out the purple sweet potato dough to the same width and thickness.
Step 10: Trim both dough edges straight. Make the purple sweet potato dough 1 cm (0.4 inch) shorter in length than the plain dough.
Step 11: Place the purple sweet potato dough on top of the plain dough, leaving a 5 mm (0.2 inch) gap from both ends.
Step 12: Roll the two layers together carefully and wrap the roll tightly in cling wrap.
Step 13: Refrigerate the dough roll for at least 2 hours to firm up.
Step 14: Preheat the oven to 160°C (320°F).
Step 15: Remove the dough from the fridge and line a baking tray with parchment paper.
Step 16: Slice the dough roll into 5 mm (0.2 inch) thick pieces and place them on the baking tray.
Step 17: Place the tray in the oven, reduce the temperature to 150°C (302°F), and bake the cookies for 20 minutes.
Step 18: Remove the tray from the oven and let the cookies cool on a wire rack before serving.

Tips & Variations

For a more intense purple color, increase the amount of purple sweet potato powder slightly but adjust the flour accordingly.
Chilling the dough thoroughly helps keep the pinwheel shape neat during baking.
Try substituting sweet potato powder with natural food coloring or other flavored powders like matcha for a different twist.
Using cold baking sheets can prevent the cookies from spreading too much.

Storage

Store the cooled pinwheel cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To reheat, let frozen cookies thaw at room temperature or warm them gently in a low oven for a few minutes.

How to Serve

A round black cooling rack holds a dozen round swirl cookies, each with two layers: one purple and one pale yellow, twisted together in a spiral pattern. The cookies are thin with a smooth texture, evenly spaced on the rack. In the background, soft beige cloths are casually folded on a white marbled surface. The image has a soft, natural light highlighting the gentle contrast between the purple and yellow swirls on each cookie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg yolk?

Using whole eggs might alter the texture and moisture of the dough, making it less crumbly. For best results, stick with just the egg yolk as indicated.

What if I don’t have purple sweet potato powder?

You can substitute with natural food coloring or flavored powders like matcha or cocoa to create a pinwheel effect, though the flavor will differ from the original recipe.