Natural Tri-Color Einkorn Christmas Cookies with Turmeric Matcha
Festive naturally-colored cookies featuring golden turmeric, vibrant matcha green tea, and pink beet juice swirled through tender einkorn flour dough. These striking triangular slice-and-bake cookies create beautiful tri-color spirals perfect for holiday entertaining. The ancient einkorn flour adds nutty depth while honey provides gentle sweetness. Each cookie showcases three distinct natural hues without artificial dyes, making them ideal for health-conscious celebrations or impressive cookie exchanges.
Ingredients
- 2 cups plus 1 tablespoon all-purpose einkorn flour, dividedregular all-purpose flour1:1gluten-freeadds gluten
works well but loses nutty flavor
- 3 tablespoons cornstarch
- ¼ teaspoon sea salt
- ¾ cup (1 1/2 sticks) butter, chilled, cubed
- ⅓ cup honey
- 3 large egg yolks
- 1 large egg white
- 1 tablespoon ground turmeric
- 1 tablespoon matcha green tea powder
- 1 tablespoon beet juice
- 3 tablespoons organic granulated sugar or turbinado sugar
Instructions
- 1
Mix einkorn flour, cornstarch, and salt in stand mixer with paddle attachment
- 2
Add cubed butter and mix at low speed until pea-sized pieces form throughout mixture
- 3
Add honey and egg yolks, mix at low speed until dough forms
- 4
Shape dough into ball with hands and divide equally into 3 small discs
- 5
Cover discs with plastic wrap
- 6
Mix turmeric into first disc using stand mixer or hands, cover and set aside
- 7
Mix matcha powder into second disc
- 8
Mix beet juice and additional tablespoon flour into third disc
- 9
Roll each disc into logs about 12 1/2 inches long and 1/2 inch diameter
- 10
Brush thin layer of egg white on side of one log and press second log against it
- 11
Brush egg white on top of both logs and press third log on top to create triangular shape
- 12
Reshape logs if needed and wrap in plastic wrap
- 13
Chill in refrigerator for 1-2 hours until very cold and firm
- 14
Preheat oven to 350°F and line two baking sheets with parchment or silicone mats
- 15
Cut dough into 1/4 inch thick slices and place on prepared sheets with space between
- 16
Chill sliced cookies for 30 minutes
- 17
Sprinkle tops with sugar and bake for 12-15 minutes until edges start to turn golden
- 18
Cool on baking sheet for 5 minutes before transferring to cooling racks
Tips
Chill the shaped dough logs thoroughly before slicing to prevent the colors from smearing together and maintain clean tri-color definition in each cookie.
Use just a thin brush of egg white between dough layers - too much will make the logs slip apart during assembly.
Keep cut cookie slices chilled before baking to help them hold their shape and prevent spreading in the oven.
Good to Know
Store in airtight container at room temperature for up to 1 week or freeze for up to 3 months
Dough logs can be wrapped and refrigerated up to 3 days or frozen up to 1 month before slicing and baking
Serve at room temperature on platters or package individually as gifts
Common Mistakes
Chill dough thoroughly to avoid color bleeding when slicing
Use minimal egg white between layers to prevent slipping during assembly
Don't overbake - remove when edges just start to golden
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
works well but loses nutty flavor
General Alternatives
much stronger earthy flavor
FAQ
Can I make these without a stand mixer?
Yes, you can mix the base dough by hand or with a wooden spoon, though it will take more effort to incorporate the cold butter properly.
What if I can't find einkorn flour?
Regular all-purpose flour works as a 1:1 substitute, though you'll lose the nutty flavor and ancient grain benefits that einkorn provides.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze the baked cookies for up to three months.