These soft, buttery and salty cookies are a fun twist on an old classic. For just slightly more than the price of one cup of green tea powder, you can make these adorable wreaths for your guests and enjoy the flavor that is so popular in Japan. These would be perfect to bring as a gift or hostess present!
The “matcha cookie recipe” is a delicious, easy to make treat. The cookies are made with matcha green tea powder and can be enjoyed on their own or as an addition to your favorite baked goods.
Matcha butter biscuits are coated in white chocolate and topped with dried cranberries and toasted almonds to make these gorgeous Cookies with a Matcha Wreath. They’re the ideal Christmas cookies to add to your holiday baking this season.
Is there a better way to start the holiday season than with these Matcha Wreath Cookies, with Christmas just around the corner? My objective with these cookies is to provide festive sweets that are both enjoyable and simple to make. Nothing too time-consuming; just something tasty, simple, charming, and festive. All of those things are present in these cookies.
Tell me a little bit more about these cookies.
To give the base cookies their unique green tint, I used my previous Matcha Butter Cookies recipe. These cookies have a crisp texture, a soft crumb, and a strong matcha taste. They’re piped into little circles, and the form reminds me of basic wreaths that haven’t been adorned.
To make the cookies seem fancy, I dipped them in melted white chocolate and topped them with dried cranberries and toasted chopped almonds. They’re what give these cookies their incredible taste and texture. The white chocolate acts as a binding agent, allowing the decorations to adhere to the cookies. It also adds matcha’s typical bitterness and white chocolate’s sweetness, which works nicely to balance out the tastes. Meanwhile, the dried cranberries give these cookies an unexpected sweet and acidic taste, while the roasted almonds give them a nuttiness.
Matcha Wreath Cookies: How to Make Them
I used a medium-size open star piping tip to make these Matcha Wreath Cookies. If you really want to be precise, you may download a macaron template to follow so you can pipe evenly.
Start with a little amount of dough to see whether it is creamy enough to pipe. If the dough is too thick, return it to the bowl and add a little milk until it reaches the proper consistency.
Tips for Baking
- Use butter that is at room temperature. It refers to butter that is soft and flexible yet still chilly to the touch. When you push with your finger, there should be an imprint.
- Make sure you use the right amount of flour. The most frequent error is using too much flour in a recipe. Using a scale is the best and most convenient method to measure flour. If you insist on using volume measurements, make sure the flour is fluffed before spooning it into your measuring cup. After that, level it with a knife.
- If your dough is too stiff, add extra milk. For butter cookies, the appropriate consistency of cookie dough is critical since it must be creamy enough to pipe. I feel that the recipe proportions are ideal for me, but if your dough is too stiff to pipe, try adding a teaspoon of milk.
- Instead of making giant cookies, make little ones. The cookies will need to bake for less or more time depending on how little or huge your swirls are.
Additional Matcha Recipes
40-45 cookies per batch
Matcha Wreath Cookies
Matcha butter biscuits are coated in white chocolate and topped with dried cranberries and toasted almonds to make these gorgeous Matcha Wreath Cookies. They’re the ideal Christmas cookies to add to your holiday baking this season.
30 minute prep time
Time to cook: 20 minutes
50-minute total time
- a half-cup of unsalted butter (113 gr)
- a half-cup of confectioner’s sugar (65 gr)
- 1 yolk of an egg
- a half teaspoon of vanilla extract
- 1 pound of cake flour (125 gr)
- a quarter cup of cornstarch (30 gr)
- 1 tbsp powdered matcha
- a half teaspoon of salt
- 1/2-2/3 cup melted white chocolate (85-110 g)
- cranberries that have been dried
- Roughly chopped toasted nuts
- Preheat the oven to 340 degrees Fahrenheit/170 degrees Celsius and line a baking sheet with parchment paper or a silicone baking mat.
- Combine butter and confectioners sugar in a mixer or with a spatula until smooth. Combine the egg yolk and vanilla essence in a mixing bowl. Mix until everything is properly blended.
- Mix together the cake flour, cornstarch, matcha powder, and salt in a sifter. Mix with a spatula until everything is fully combined.
- Fill the piping bag with your star piping tip. Fill the piping bag halfway with dough and attempt piping on the prepared baking sheet. Transfer the dough back to the mixing bowl and add 1 tsp milk if the dough is too thick to pipe. If the dough is creamy enough to pipe, continue piping swirls on the baking sheet, spacing them 2-inches apart. (*for a visual guide, view the video)
- Bake for 15-17 minutes, or until light golden around the edges.
- Remove the cookies from the oven and place them on a wire rack to cool fully.
- Place the cookies on a cooling rack after dipping them in melted white chocolate. On each cookie, sprinkle 1-2 dried cranberries and chopped toasted nuts.
- Store the cookies in an airtight container until the white chocolate has solidified.
Have you tried this recipe yet?
Please give it a five-star rating or write a review in the comments area and tag it on Instagram. This offers both myself and other readers with useful comments. Have fun in the kitchen!
Watch This Video-
- how to use matcha powder
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