Matcha Christmas Cookies
When I hosted my holiday apartment coffeeshop - everyone wanted the recipe for my matcha cookies! I was thoroughly surprised that they were the first to go.
Please note that these cookies are not too sweet. I don’t like super sweet cookies so they’re the perfect amount of sweetness especially with the white chocolate. If you omit the white chocolate - I would recommend adding more sugar + if you like them sweeter adding a lil extra!
Matcha Wreath Cookies
(Makes about 18–24 cookies)
Note: These cookies have a subtle sweetness, making them perfect for matcha lovers. If you skip the white chocolate garnish, consider adding more sugar to suit your taste.
Ingredients:
Unsalted Butter: 200g (about 14 Tbsp), softened but not melted
Powdered Sugar: 90g (about ¾ cup)
White Sugar: 2–3 Tbsp (adjust to desired sweetness)
Salt: 2 pinches
Egg Whites: 66g (~2 large egg whites)
Cake Flour: 260g (about 2 cups)
Matcha Powder: 14g (about 1 Tbsp)
White Chocolate Melts or White Chocolate (for dipping or drizzling)
Sprinkles (optional)
1–2 Tbsp Milk (only if dough is dry)
Make-Ahead Tips:
Refrigerate Unbaked Dough: Wrap tightly and store for 1–2 days.
Freeze Unbaked Dough: Store up to 1 month, thaw overnight in the fridge before baking.
Instructions:
Cream Butter & Sugar:
In a mixing bowl, beat the softened butter, powdered sugar, and white sugar together until light and fluffy. Add the salt and mix well.Add Egg Whites:
Gradually add the egg whites in small portions, beating well after each addition until fully incorporated.Add Dry Ingredients:
Sift in the cake flour and matcha powder. Mix gently until just combined to form a smooth dough. If the dough seems too dry or crumbly (especially in dry climates), add 1–2 tablespoons of milk, mixing just until the dough comes together.Shape the Cookies:
Roll the dough between two sheets of parchment paper to a desired thickness. If you don’t have parchment paper - use a heavily floured rolling pin. Use a wreath-shaped or circular cutter with a smaller cutter for the center hole. Alternatively, cut them into simple shapes and decorate after baking.Chill (Optional):
If the dough becomes too soft, chill it for 15–20 minutes before cutting.Bake:
Preheat oven to about 160–170°C (320–350°F). Bake cookies for 12–15 minutes, or until the edges are set and the bottoms are lightly golden. Avoid overbaking to preserve the vibrant green color. My oven doesn’t run hot enough so I baked at 350 for 15 minutes. Monitor to your oven!Cool & Decorate:
Let cookies cool on a wire rack or plate. Once cooled, dip or drizzle with white chocolate and finish with sprinkles if desired.
With Love,
Cristina