These Matcha, Pandan, and Vanilla Swirl Cookies are soft, buttery, and eye-catching, with gentle earthy, floral, and warm flavours all in one beautiful bite. Each cookie is hand-rolled and unique, with a soft marbled swirl of naturally coloured doughs. If you love cookies that are easy to make, taste a little special, and give you something familiar but new at the same time, you’ll probably love these.

They’re perfect for when you want something a little more thoughtful than your average cookie—without going over the top. You don’t need a mixer or any special shaping technique, and there’s no chilling, slicing, or precision required. Just three flavour-packed doughs, rolled together like playdough, and baked until soft and just golden.

A Trio of Flavours That Work Together

The beauty of these cookies is in the balance. Each flavour brings something distinct to the table, but nothing overpowers the others. Instead of being three bold flavours battling for attention, they blend into each other in a way that makes each bite interesting, mellow, and layered.

• Matcha gives you that clean, grassy note with a little bitterness to cut through the sweetness. It’s not overpowering, just enough to add depth.
• Pandan adds this warm, floral, coconutty aroma that’s hard to describe but unmistakable if you’ve had Southeast Asian desserts before. If you haven’t—this is a great introduction.
• Vanilla anchors everything. It smooths out the edges and gives you that classic, sweet cookie comfort. It’s familiar, and it keeps the whole thing grounded.

Together, they swirl into cookies that feel simple but thoughtful. And because each one is rolled by hand, you’ll get slightly different marbling in every cookie—some with more pandan, some with more matcha, some with bigger vanilla patches. No two look the same, and that’s the charm.

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What to Expect: Texture, Flavour, and Look

These cookies are soft-baked and a little chewy around the edges with a buttery melt-in-your-mouth center. They hold their shape well in the oven, and the swirl design stays bold and crisp after baking. Texture-wise, think tender sugar cookie with just a touch of shortbread crumb—not too delicate, not too dense.

They’re not overly sweet, and the flavours are well-balanced—no single dough dominates. The matcha is subtle (but present), the pandan adds warmth, and the vanilla ties it all together with a cozy, rich cookie base. If you’ve ever had cookies that look great but taste bland, these are the opposite. They’re beautiful, but also genuinely satisfying to eat.

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Why You’ll Love This Recipe

• Visually striking but very simple – No fancy piping or tools. You just roll three balls of dough together and roll it into one big ball before shaping and baking.
• Great flavour contrast – Sweet, grassy, floral, buttery—there’s a lot going on but it never feels too much.
• No food colouring needed – The colours come from matcha powder and pandan extract, so they’re natural (and more fun to eat).
• Fun to make with friends or kids – The dough feels like working with edible playdough, so this is a really satisfying process cookie without being fussy.
• Small batch friendly – Easy to double or halve based on how many you want. You can also chill or freeze the dough.

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Ingredients You’ll Need

All three doughs start with the same base, then each one gets its own flavour added at the end. Here’s what you’ll use:

• Unsalted butter – Brings the richness. Make sure it’s soft but not melted.
• Powdered sugar – For that smooth, tender bite.
• Egg yolk – Just the yolk adds richness and helps the dough hold together without making it cakey.
• Vanilla extract – For the vanilla portion and overall balance.
• Matcha powder – Culinary grade works best here. It should be green and fresh-smelling, not dull or brown.
• Pandan extract – A small amount adds a lot of aroma and colour.
• All-purpose flour – Nothing fancy. Just be sure to measure correctly and don’t overmix.

You can also add a pinch of salt if your butter is unsalted—just enough to round out the flavours.

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How to Shape the Swirl (No Logs, No Slicing)

Instead of rolling dough into layers and slicing it like pinwheels, you’ll shape these cookies by rolling three separate balls of dough—one matcha, one pandan, one vanilla—and then gently pressing, folding, and rolling them together to form a marbled ball.

Here’s how it works:

1. Make your base dough and divide it into three equal parts.
2. Flavour each dough separately: one with matcha, one with pandan extract, and one with extra vanilla.
3. Scoop a small amount from each dough and roll into small balls (about the size of a tablespoon each).
4. Press the three balls together gently and roll them between your palms into one smooth cookie dough ball. Don’t overdo it—you want to keep the swirl effect, not turn it into one solid colour.
5. Place the dough ball onto a baking sheet and gently press it down (or leave it domed, depending on your texture preference).

Repeat for the rest of the dough. Each cookie ends up with its own unique swirl, and they bake beautifully with defined colour patches.

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Tips for Best Results

• Use room temperature butter – It should be soft enough to press but not melted. Cold butter won’t cream properly, and melted butter makes the dough too loose.
• Don’t overmix the dough – Especially when you add the flavourings. Fold until just combined so the texture stays tender.
• Chill the dough if it gets too soft – Especially if your kitchen is warm. A short fridge break helps keep the swirls sharp and prevents spreading.
• Use a cookie scoop for even sizes – This helps the cookies bake uniformly and makes portioning easier.
• Bake just until the edges are set – The centres might look a little underdone, but they’ll continue to cook on the tray. This gives you a soft cookie with a chewy edge.

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Storage & Make Ahead

These cookies are even better the next day when the flavours have had time to settle.

• Room temp: Store in an airtight container for up to 4–5 days.
• Freeze dough: You can roll the swirl balls and freeze them raw. Bake straight from frozen (just add 1–2 extra minutes).
• Freeze baked cookies: Let cool completely, then freeze in a single layer. Thaw at room temp or warm in the oven to refresh.

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Flavour Variations and Substitutions

This recipe is easy to adapt depending on what you have or what you’re in the mood for:

• Swap pandan for ube – Same technique, different flavour. Ube is slightly nuttier and gives a rich purple hue.
• Add shredded coconut – Especially to the pandan or vanilla dough for extra texture and flavour.
• Use almond or rose extract – Just a tiny amount can dramatically change the vibe.
• Stuff them – Press a bit of white chocolate, black sesame paste, or Nutella into the center before rolling for a filled surprise.
• Add sesame seeds on top – Optional, but adds a little crunch and an elegant finish.

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When to Make These Cookies

These are great for just about any occasion:

• Lunar New Year or Mid-Autumn Festival cookie boxes
• Afternoon tea or coffee snacks
• Gifts for friends and family
• A weekend baking project that’s easy but satisfying
• Something different to bring to a potluck or party

They’re also great as a freezer stash cookie—make a bunch, freeze the balls, and bake off a few when the mood strikes.

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Final Thoughts

These Matcha, Pandan, and Vanilla Swirl Cookies are a calm kind of cookie—flavourful, soft, and low-effort with a high visual payoff. They’re not dramatic or overly sweet, but they’re exactly the kind of cookie that people remember. Something about the natural green hues and gentle swirl makes them feel special, even though they come together with pantry basics and no special equipment.

If you’re into subtle but layered flavours, or if you’re just curious to try pandan or matcha in a new way, this recipe is an easy, low-commitment way to experiment. The result is something that feels thoughtful, unique, and a little extra—without the stress.

Let’s get into it.