Christmas Cookie Week: Whimsical Pandan Pinwheel Cookies


Loving this Cookie Week so far! So many talented cookie bakers out there. Meanwhile, there was drama in my kitchen when trying to create these Whimsical Pandan Spiral Cookies.

Why “whimsical”, you ask? I’ll tell you. See these wonky spirals?Whimsical Pandan Pinwheel Cookies 22

Yeah. My cookie story goes like this.

Of course there are the same suspects. Boatload of butter, sugar & flour with baking powder, eggs, pandan extract, black sesame seeds, sprinkles & dried mulberries. Always space for more sprinkles, amiright?
Whimsical Pandan Pinwheel Cookies 1

This is always my favourite part of making cookies. Whipping sugar with butter then the eggs. I’m not sure what’s so hypnotic about this but I get really drawn in. So far so good!
Whimsical Pandan Pinwheel Cookies 2-5

Flour. A lot of it.
Whimsical Pandan Pinwheel Cookies 6

I would recommend just using a wooden soon at this point. My hand beater was not having it. Cookie batter is THICK.
Whimsical Pandan Pinwheel Cookies 7

Being heavy on butter, naturally the dough needed to chill. It was a hot day, very humid, I was tired, people were working on the house from 8.30am… Up until this stage, everything seemed to be going as plan.
Whimsical Pandan Pinwheel Cookies 8

This is the not white half of the dough that got made up with some green pandan extract. Totally nice & cold & firm. Protip: Wax paper is your best friend here!!
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This is where everything went to the the dumps. Having to roll out butter cookie dough thinly on a warm evening, I had to refrigerate the rolled out dough about 4 times & chucked it into the freezer for the last time after rolling it in sesame seeds/sprinkles/dried mulberry kernels. The rolling itself wasn’t that hard with the aid of the wax paper. It took way longer that it was supposed to because the dough kept threatening to melt into a pulp. So people, make this ONLY when the weather is cooler & drier. I make these mistakes so you don’t have to.
Whimsical Pandan Pinwheel Cookies 10-15

These is after about 20 minutes in the freezer. Because of all the meddling around with melty dough, the spirals went a bit wonky and irregular. But they now cut like a breeze. Frozen cookie dough is the BOMB!
Whimsical Pandan Pinwheel Cookies 16

This is the ugly first batch when I set the temperature wrong and only realized 10 minutes in when the cookies still weren’t done. Yup. That happened.
Whimsical Pandan Pinwheel Cookies 17

After all that, I’m glad to report that the cookies actually tasted amazing! I love those rolled in sesame seeds better than those with sprinkles & mulberry kernels. You can roll these in so many things.
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The fragrant pandan flavour really cake through when served just as is.
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Whimsical little beasts.
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They were worth it in the end. Despite getting green butter stains all over my kitchen towels, I really think these turned out soft, chewy & wonderful like they should. I should listen to my gut next time. Only ever bake cookies when the weather is cool. Like night time. #latenightbaking

Whimsical Pandan Pinwheel Cookies 22

Tomorrow being the final day of Christmas Cookie Week, go over to Erin’s blog & check out all the other more-perfect-and-put-together-than-my cookies!


Let me know which if the whole list is your favourite thus far! 🙂


“Let no man despise thy youth; but be thou an example of the believers, in word, in conversation, in charity, in spirit, in faith, in purity.” {1 Timothy 4:12}

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Christmas Cookie Week: Whimsical Pandan Pinwheel Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 4 dozen
  • 3 cups Flour
  • ½ tsp Baking Powder
  • 1 cup Butter, softened
  • 1⅓ cups Sugar (I used Vanilla Sugar - add a few drops of vanilla if not using this)
  • 2 Eggs
  • ½ tbsp Pandan Extract (more if colour isn't bright enough)
  • Black Sesame Seeds
  • Sprinkles
  • Dried Mulberry Kernels
  1. In a medium bowl, sift together the flour & baking powder.
  2. In a large bowl, beat the butter & sugar and continue beating until light & fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition.
  3. Add the flour & then beat just until combined. Separate it into two equal pieces shaping 1 portion into an 8-inch square, wrap it securely in plastic wrap &place it in the fridge. (This will be the white portion of the cookies.)
  4. Add in pandan extract into the remaining portion of dough, drop by drop, while beating until it reaches your desired color. Remove the green dough, shape it into an 8-inch square, wrap it securely in plastic wrap & place it in the fridge.
  5. Refrigerate the dough for 30 minutes or freeze for 15.
  6. Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap & return it to the fridge. Place the white dough in between two pieces of wax paper & roll it into a rectangle about ⅛-inch thick. Roll out the green dough between two separate pieces of wax paper until it is a rectangle about ⅛-inch thick. Keep chilling the dough as you go if you feel the dough softening too fast.
  7. Peel the top layer of wax paper off of the white dough & then peel the wax paper off one side of the green dough & use the other side to transfer the pink dough on top of the white dough. Very lightly roll the two layers together.
  8. Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour or freeze for 20 minutes.
  9. Remove the dough logs and roll them on the counter several times so they don't develop a flat side. Unwrap the dough logs and place the sesame seeds, sprinkles or whatever you prefer in a large, shallow dish. Roll the dough logs in the sprinkles until they are completely coated. Re-wrap the dough logs in wax paper and plastic and freeze for 30 minutes.
  10. When ready to bake, preheat the oven to 350F or 175C.
  11. Line baking sheet with parchment paper. Remove 1 log from the freezer & cut into ¼-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked.
  12. Bake the cookies for 9 to 11 minutes until pale golden.
  13. Transfer them to a rack to cool completely. You'll have to bake a second time for the second log or save that for a rainy day!
1. Use wax paper for rolling out dough as it prevents sticking.
2. keep refrigerating your dough or quick-freeze as you see fit. I had to do so multiple times.
3. Once rolled & shaped into a log, try not to wiggle dough or press on it too much or the spirals will become misshapen. I know.

 Recipe adapted from: Just A Taste (Her spirals are impeccable! Salute!)


  1. Color me impressed, Jayne! What a way to end Christmas Cookie Week… and I think these are gorgeous, even if you don’t think they turned out pretty. Pinwheel cookies are always tricky, and these cookies’ color is stunning! I bet they taste grand, too!

    Thanks, again, for participating in Christmas Cookie Week! This has been so fun, and I always love to see what you bring to the table!


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