matcha tree cookies

recipe from Aiya.

ingredients

COOKIE

  • 1-2 Tbsp matcha
  • 2 cups AP flour
  • 1 tsp baking powder
  • 5 1/2 Tbsp unsalted butter
  • 2/3 cup + 2 Tbsp sugar
  • 1 egg
  • 1/2 tsp vanilla extract

FROSTING

  • 1 cup powdered sugar
  • 4 1/2 -5 tsp water
  • A handful of white sugar pearl sprinkles
  • Other desired toppings

method

  1. Sift the Matcha, flour, and baking powder together in a bowl.
  2. Place the butter in a bowl and allow it to come to room temperature. Once soft, mix it until it is smooth. Add the sugar in parts (1/3 to 1/2 at a time) until it is fully mixed into the butter and the entire mixture is white and smooth.
  3. Beat the egg and mix into the butter/sugar mixture little by little along with the vanilla extract. Once they are both incorporated, fold the sifted ingredients into it in parts (1/3 to 1/2 at a time). When fully mixed in, wrap the dough in plastic wrap and place in the refrigerator to chill for 30 minutes.
  4. Pre heat your oven to 360F. Lightly flour a working surface and roll out half the dough until it is about 1/10” thick. If the dough is too crumbly and dry, lightly knead the dough with a splash of water until a more solid dough forms. When rolling the dough out, the edges of the dough may crack- this is normal. Place some water on your fingers and mend the cracks back together as best as you can.
  5. Once rolled out, use a Christmas tree cookie cutter and cut out as many trees as you can. Place them on a cookie sheet lined with parchment.
  6. Take the remaining scraps and combine it with the other half of the dough. Repeat steps 4-5 with the rest of the dough.
  7. Bake for about 10 minutes and allow the cookies to cool.
  8. In a separate bowl, mix the powdered sugar and water to make a simple icing. Start with 3 tsp water, and add more water if the mixture is too thick, 1 tsp at a time. The icing should not be paste-like, not runny.
  9. Once the cookies have cooled, spoon a small amount of icing on to the cookie, outlining where you want the “snow” to end. Once the outline is done, use the back of the spoon to smooth out the icing, making sure not to put too little or too much.
  10. Add some white sugar pearl sprinkles (and any other desired toppings) and place on a drying rack to cool.

makes 20-24 cookies.

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