The Christmas Matcha Tea Cookies are delicious little trees with a vibrant green color, due to the Japanese tea powder with which they are prepared.
This powder is known for its numerous beneficial properties and is made using only high-quality tea leaves (called tencha) that grow in the shade in vast plantations. For the cookies, I used culinary grade matcha, which has a less intense aroma compared to the powder used for the beverage.
The dough is a classic shortcrust with the addition of matcha. The cookies are also excellent with just a dusting of powdered sugar, but I made them even more irresistible by filling them with chocolate cream and Baileys liqueur.
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 Christmas Matcha Tea Cookies
about 35/40 cookies
- 2 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 2 tsps Matcha green tea
- 1 packet vanillin
- 1 pinch salt
- 1/2 lemon zest (grated)
- 11 tbsps butter
- 1 egg (medium size)
- powdered sugar (for decorating)
- 5 3/4 oz white chocolate
- 2 3/4 oz butter
- 1/3 cup liqueur (Baileys chocolate)
Tools
- 6 Bowls
- 1 Spatula
- 1 Rolling pin
- 1 parchment paper
- 1 Baking tray
- 1 Cookie cutter
- 1 Plastic wrap
- 1 Pastry bag
Steps for Christmas Matcha Tea Cookies
To prepare the green tea dough, mix the flour with the baking powder and add the sugar, a pinch of salt, and the egg.
Also add the matcha green tea, a packet of vanillin, and the grated zest of half a lemon. Finally, add the butter in pieces and mix all the ingredients until you get a smooth consistency.
Create your dough ball and wrap it in plastic wrap, let it rest in the fridge for at least an hour. After the time has passed, take the dough ball from the fridge and roll it out on a slightly floured surface. Alternatively, to make rolling easier, use 2 sheets of parchment paper; make 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 tray lined with parchment paper. Bake on the central rack in the preheated oven and bake at 320/350°F for about 10 minutes; remember that the cooking time is indicative, always adjust according to your own oven.
Once baked, transfer the cookies onto a wire rack and let them cool. Meanwhile, let’s prepare 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 mix the mixture with an electric whisk until you have a smooth and soft cream, now put it in the fridge to rest for an hour.
When it is ready, pour it into a pastry bag and garnish half of our cookies and cover with the remaining cookies, pressing lightly, let them rest for at least an hour.
Before serving, dust the cookies with powdered sugar and enjoy them!
If you want to know more about matcha tea, click here
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 being glazed, especially for breakfast!
FAQ (Questions and Answers)
Can you use only culinary grade matcha tea to make the dough?
I only use culinary grade matcha green tea because it is the last grade of matcha; it has a coarser processing, a less intense color and aroma for the preparation of cakes and cookies. But you can also use green tea for the beverage, although I always recommend a smaller amount in grams.
