The best cookies with matcha green tea are six times different. Get inspired!

Do you want to add something special to your candy this year?
Matcha cookies recipe it is!
Matcha gives an exciting tea taste to the candy and an excellent color that makes everything look much more enjoyable.
Here, you can find, for example, non-traditional Linz sweets, beautiful Christmas trees, or even unbaked balls.
So let’s do it!

Christmas Matcha Shortbread cookies

The beautifully green Christmas cookies smell lovely and pleasantly bitter, thanks to the matcha powder used. You can dip them in the chocolate coating; see the photo below for an even better taste and a more beautiful appearance.

Ingredients

• 2 cups all-purpose flour
• 1-2 tablespoons green tea powder (matcha)
• 1/2 teaspoon salt
• 1 cup unsalted, room-temperature butter
• 1/2 cup powdered sugar

Method

• Sift the flour, matcha powder, and salt into a bowl.
• In the bowl of a mixer, beat the butter and powdered sugar until fluffy.
• Add flour mixture to mixer bowl and mix slowly until dough comes together.
• Pull the dough together carefully in a log approximately 2 inches in diameter.
• Wrap the dough log and place it in the freezer for 30 minutes or until the dough has firmed to the touch.
• Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
• Bake in a preheated 325°F oven for 16 to 18 minutes (or until the cookies turn golden around the edges), rotating the pan halfway through the baking time.
• Remove cookies immediately from the cookie sheet and cool on a wire rack.
• If you like, dip half of each cookie into the chocolate frosting and let it set.
• Store in an airtight container or wrap well and freeze.
• The well-chilled dough can also be rolled out and cut into desired shapes before baking.

Matcha Coconut Christmas Bites

Enjoy these delicious Christmas balls, which are also vegan and gluten-free! Their preparation is incredibly easy and quick, and the result is so luxurious. Prepare them this year, too.

What you will need

• 1/4 cup soft cashew butter, smooth
• 1/2 cup maple syrup
• 1/2 teaspoon of vanilla extract
• 1 1/2 cup almond flour
• 3/4 cup oat flour
• 4 tablespoons of coconut flour
• 1/2 tsp matcha powder
• 1/4 teaspoon salt
• 1/4 cup shredded coconut or more as needed (optional)

Method

• Add the cashew butter, maple syrup, and vanilla extract to the bowl.
• Mix until smooth.
• Add the almond flour, oat flour, coconut flour, matcha, and salt.
• Mix until everything is combined.
• Shape the dough into 12 balls.
• Roll each ball in shredded coconut.
• Enjoy it!

Matcha-Cranberry Linzer Cookies

Try an exciting alternative to the traditional Linnaeus candy. Add a little matcha powder to the batter and get a gorgeous green hue. Filling the cookies with delicious cranberry jam will be the star of any Christmas table.

What you will need

• 2 sticks unsalted butter, at room temperature
• ¾ cup confectioners’ sugar
• 1 large egg
• ½ teaspoon of vanilla extract
• ¼ teaspoon almond extract
• 2 1/4 cups plain flour
• 2 tablespoons matcha powder
• ½ teaspoon fine sea salt
• 1 1/2 cups cranberry jam

Method

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and powdered sugar until light and fluffy, about 4 minutes.
• Add the egg, vanilla, and almond extract and mix until combined, about 1 minute.
• Add the flour, matcha powder, and salt and mix until combined.
• Scrape the bowl’s sides well to ensure the batter is evenly mixed.
• Divide the dough in half.
• Wrap each half in plastic wrap and refrigerate for 20 minutes.
• Unwrap one piece of the dough and roll it out on a lightly floured surface to ¼ inch thick. 
• Cut out the dough using a 1½-inch round cutter. (These will be the bottom cookies.)
• Transfer the dough rounds to a parchment-lined baking sheet, spacing them about half an inch apart.
• Refrigerate while you work with the second piece of dough.
• Roll out the remaining dough to ¼ inch thick on a lightly floured surface. 
• Cut the dough using the same cutter; transfer the rounds to another parchment-lined baking sheet. 
• Use a small cutter (round is OK, or you can use a fun shape like a star) to cut out the center of each cookie. 
• Refrigerate the second baking sheet for 10 minutes.
• Preheat the oven to 325°F. 
• Bake (working in batches if necessary) until the rounds are lightly golden around the edges, 15 to 17 minutes.
• Allow to cool completely.
• Flip the bottom cookies over and dollop 1 tablespoon of the jam in the center of each one. 
• Dust the top cookies lightly with confectioners’ sugar and then place on top of the bottom halves. 
• The cookies will be kept for up to a week in an airtight container at room temperature.

Christmas Tree Matcha Cream Puffs

These matcha craquelin cream puffs are choux au craquelin filled with matcha diplomat cream. Christmas tree styling is optional but adorable. Although it won’t last as long as other sweets and must be consumed within a few days, you will definitely not have a problem with that!

Ingredients

For the filling:

• 1 tablespoon of matcha powder
• 1/3 cup hot water
• 2 eggs
• 1 cup powdered sugar
• 3 tablespoons corn flour
• 1 teaspoon of vanilla paste or vanilla extract
• 1 cup milk
• 3 tablespoons butter
• 1 cup whipping cream

On the crust:

• 2 tablespoons butter, room temperature
• 1/2 cup cane sugar
• 1/2 cup plain flour
• 1 tablespoon of matcha powder
• pinch of salt

For the dough:

• 2 tablespoons butter
• 1/2 cup water
• 3 teaspoons of powdered sugar
• pinch of salt
• 1/2 cup all-purpose flour
• 2 eggs (no larger than medium)

Optional for decoration:

• Chocolate stars sprayed with edible gold spray paint

Method

Cream:

• Whisk the matcha together with the water until smooth.
•  In a large bowl, whisk the eggs, sugar, cornflour, whisked matcha, and vanilla together and set aside.
• Place the milk and butter in a small saucepan and melt the butter over medium heat.
• Bring to a boil, then pour the egg, cornmeal, and matcha mixture over the hot mixture, stirring constantly.
• Pour the mixture back into the pot and cook over low heat, stirring constantly, until it has a thick consistency (like a pudding).
• Scrape into a separate bowl and cover with cling film.
• Ensure the foil is touching the surface of the mixture to prevent a shell from forming.
• Allow to cool completely and then refrigerate for at least four hours.

Crust:

• In a bowl, mix the butter together with the sugar with a wooden spoon and mix in the flour, matcha, and salt (feel free to mix with your hands if you can’t use a wooden spoon).
• Once you have made a smooth, soft dough, roll it between two sheets of baking paper to a thickness of about 0.1″.
• Transfer the dough to a large baking sheet and refrigerate for at least four hours (or an hour in the freezer).
• Once the crust has cooled thoroughly, cut out approx—2inch rounds.
• You should have 20 of them.
• Put the wheels back in the fridge or freezer until you need them.
• Preheat the oven to 180°C and line two trays with baking paper.

Dough:

• Place the butter, water, sugar, and salt in a small saucepan and heat over medium heat to melt the butter and bring the liquid to a boil.
• Once boiling, turn off the stove and stir in the flour.
• Mix thoroughly so that there are no lumps in the mixture.
• Turn the stove back on and continue mixing and cooking until everything comes together nicely and you have a batter.
• Remove from heat altogether and let cool slightly.
• Once the batter is still slightly warm but not hot, beat in the eggs one at a time until a smooth paste forms.
• Spoon the mixture into a piping bag and drop 20 even scoops of batter onto the prepared baking sheets, spaced far enough apart to allow room.

Assembling the cookies:

• Take the wheels out of the fridge and place them on the mounds of dough (only do this with the first sheet for now).
• Place the first tray in the oven and bake for 10 minutes.
• Reduce the temperature to 340°F and bake for another 15 minutes.
• Finally, reduce the temperature to 260°F and bake for another 15 minutes.
• Remove from the oven and let cool completely.
• Repeat with the second sheet.
• Preheat the oven back to 350°F, and just before putting it in the oven, place the rest of the rounds on top of the remaining mounds of dough.
• Now finish the cream filling.
• Take the cream out of the fridge and stir.
• In a separate bowl, whip the cream until soft peaks form.
• Carefully mix the cream with the whipped cream.
• Poke a hole in the top of each baked cookie.
• Pour the filling into a piping bag and fill each piece of candy so that it bulges a little.
• Before serving, optionally decorate with a chocolate star that is sprayed with gold paint.
• Enjoy it!

Matcha White Chocolate Macaroons

Perfect macaroons are becoming increasingly popular, and it’s no wonder! Although their preparation is not the easiest, with our instructions, even a beginner can do it. Enjoy the luxurious combination of bitter-sweet taste.

Ingredients

For the shells:

• 1/2 cup ground almonds
• 1 teaspoon of matcha powder
• 1/2 cup powdered sugar
• 1/2 cup egg whites
• 1/2 cup granulated sugar

For the filling:

• 1/2 cup whipping cream
• 1/2 cup white chocolate
• 2 tablespoons butter
• 1 teaspoon matcha powder

Method

• Prepare the macron shells first.
• Sieve the almond meal, matcha powder, and powdered sugar in a bowl.
• If large chunks of almond meal remain in the sieve, dispose of them.
• Add the egg whites in a large, clean bowl, and beat until foamy using an electric mixer, beat until foamy.
• Slowly add the sugar and beat until stiff peaks.
• Optionally add the food coloring of your choice and whisk.
• Mix sifted ground almonds with matcha powder and powdered sugar into the egg whites in 2-3 additions.
• Begin to gently fold the mixture and use a spatula to form the letter J.
• Once the dry ingredients are combined with the meringue, you can press the air out of the dough by pressing it against the sides of the bowl as you fold it.
• Fold until the dough is shiny and has a thick consistency.
• Transfer to a piping bag with a round tip and pipe out 1.5-inch circles.
• Allow to dry for 1-2 hours.
• Bake in a preheated oven at 280°F for 10-15 minutes.
• The shells are ready when you shake them, and they won’t move.
• Remove from oven and let cool.
• Now prepare the filling.
• Roughly chop white chocolate and place in a large bowl with matcha powder.
• Heat the cream on the stove or in the microwave until steaming.
• Pour hot cream over the white chocolate and cover the bowl with a plate- let sit for 5 minutes.
• Remove the plate and stir until the chocolate has completely melted.
• Add the unsalted butter and mix until completely dissolved.
• Place in the fridge for 2 hours to firm up.
• Take the filling out of the fridge and put it in a piping bag.
• Pipe a dollop of ganache into the center of a macaron shell, top with a matching-sized shell.
• Enjoy it!

Matcha Cookie Christmas Tree Stacks

This cookie looks so amazing it will be a hit on your Christmas table! Children can help you with its preparation, which is also surprisingly simple. They will definitely enjoy creating delicious trees.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 tablespoons matcha for baking and cooking
• 1 ½ cups granulated sugar
• 1 large egg plus 1 yolk
• 1 teaspoon of vanilla extract
• 2 ½ cups plain flour
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• powdered sugar for sprinkling to top
• ¼ cup white chocolate chips, melted
• 10 whole almonds to top

Method

• Beat the butter with the matcha and granulated sugar in a large bowl until fluffy.
• Add the egg, egg yolk, and vanilla extract and mix until combined.
• Whisk the flour, baking soda, and salt in a separate bowl.
• Add the dry ingredients to the wet and mix until there are no clumps.
• Cover the dough and refrigerate for 30 minutes.
• Preheat oven to 350°F.
• Line the tray with baking paper.
• Slice the dough in half or quarters and roll out to about ⅙ – ¼ inch thickness.
• Use a star or snowflake cutter to cut out the desired shapes.
• It is important to have cutters of the same shape in several different sizes, and you would be able to put together a tree.
• For one tree, you will need 2 large stars or snowflakes, two medium, 3 small, and 2 smallest.
• Bake each batch for 7 minutes.
• Let the baked shapes cool completely on the baking sheet for about 10 minutes.
• Continue baking until all shapes are baked.
• Fold the shapes into the shape of Christmas trees (see photo below) and sprinkle with powdered sugar.
• Heat the white chocolate chips in the microwave for 20 seconds.
• Mix well and heat again for another 20 seconds.
• Stir until all the chocolate has melted.
• Spoon some white chocolate onto the tops of the Christmas trees and place an almond in the center.
• Wrap in cellophane or serve immediately.

While you will appreciate matcha as relatively soft and light for drinking, you should choose matcha marked as “matcha for baking and cooking.” It has a much more robust and bitter taste, allowing you to add many other ingredients to the dough or cream (such as flour, sugar, eggs, etc.) without completely losing the taste of the tea.

And how did you like our matcha cookie recipes today? Let us know in the comments!