Not only does ground matcha tea add a little holiday hue to the dough of these cookies, it also gives them a slightly earthy and herbaceous flavor that perfectly complements the sweetness of these holiday confections. Pictured with our Millionaire Shortbread Bars.
Soft-Baked Matcha Cookies
Serves: Approximately 27
Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- ½ cup firmly packed light brown sugar
- 2 teaspoons matcha ground green tea*
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 tablespoons cold unsalted butter, cubed
- ¼ cup whole milk
- 2 tablespoons water
- 3 tablespoons granulated sugar
- Garnish: gold star sprinkles
Instructions
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, stir together all-purpose flour, almond flour, brown sugar, matcha, baking powder, baking soda, and salt. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs. Add milk, stirring until a dough begins to form.
- Turn out dough onto a lightly floured surface, and gently knead until a smooth dough forms. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out dough to a ¼-inch thickness. Using a floured 2½-inch Christmas tree–shaped cutter, cut as many cookies as possible from dough. Place cookies on prepared baking sheets. Freeze for 10 minutes.
- Brush tops of cookies with water. Sprinkle with granulated sugar. Garnish points of each tree shape with gold star sprinkles, if desired.
- Bake until edges of cookies begin to brown and cookies have set, 12 to 15 minutes. Let cool on a wire rack. Store in an airtight container at room temperature for up to 2 days.
Notes
*We used Tea Gschwendner’s Japan Matcha Culinary Organic
