The Christmas matcha tea cookies are delicious little trees with a bright green color, thanks to the Japanese tea powder used in their preparation. The Japanese tea powder is known for its various beneficial properties and is produced using only high-quality tea leaves (called tencha) which grow in the shade in large plantations. The matcha powder I used for the Christmas cookies is culinary grade, its aroma is less intense than the powder used for tea. The cookie dough is a classic shortcrust pastry with the addition of matcha. The cookies are also good with just a sprinkle of powdered sugar, but I made them even more irresistible by filling them with chocolate and Baileys cream.
If you like homemade cookies, here are plenty of ideas for Christmas
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Dough
about 35/40 cookies
- 2 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 2 tsp Matcha Green Tea
- 1 packet vanillin
- 1 pinch salt
- 1/2 lemon zest (grated)
- 5.5 oz butter
- 1 egg (large)
- powdered sugar (for decorating)
- 5.5 oz white chocolate
- 1.5 oz butter
- 1/3 cup chocolate liqueur (Baileys)
Tools
- 6 Bowls
- 1 Spatula
- 1 Rolling Pin
- 1 Parchment Paper
- 1 Baking Sheet
- 1 Cookie Cutter
- 1 Plastic Wrap
- 1 Piping Bag
Steps
To prepare the green tea dough, mix the flour with the baking powder, then add the sugar, a pinch of salt, and the egg.
Add the matcha green tea, a packet of vanillin, and the grated zest of half a lemon. Finally, add the butter cut into pieces, and mix all the ingredients until you obtain a smooth consistency.
Form a log and wrap it in plastic wrap, place the log in the fridge and let it rest for at least an hour. After that time, take the log from the fridge and roll it out on a lightly floured surface. To make rolling easier, place it between two sheets of parchment paper; roll out a sheet about 1/8 inch thick, then use the cookie cutter to cut out many little trees.
Place the cookies side by side on a baking sheet lined with parchment paper. Bake on the center rack in a preheated oven at 325°F for about 10 minutes; remember that the baking time is indicative, always adjust based on your oven.
Once baked, transfer the cookies to a wire rack and let them cool. In the meantime, focus on the chocolate and Baileys cream:
In a mold, slowly melt the white chocolate in a bain-marie, add the butter, and let it cool. Then add the liqueur and use an electric whisk to mix the mixture until you have a smooth and soft cream, now put it in the fridge to rest for an hour.
When it’s ready, pour it into a piping bag and garnish half of your cookies, cover with the remaining cookies pressing slightly, and let them rest for at least an hour.
Before serving, dust the cookies with powdered sugar and enjoy!
If you’d like to know more about matcha teahere
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Storing Christmas Matcha Tea Cookies
The cookies should be stored in a tin box to maintain their freshness and bright green color. They are delicious even without glazing, especially for breakfast.
FAQ (Questions and Answers)
Can only culinary grade matcha be used to create the dough?
I only use culinary grade matcha green tea as it is the last grade of matcha; it has a coarser processing, a less intense color and aroma for cake and cookie preparation. However, one can also use green tea for drinking, but I recommend a smaller quantity in grams.
