COOKIE WEEK: Matcha Sugar Cookies
Matcha fans and newbies rejoice! Mild matcha flavor with a funky, modern design.
Today is Day Five of Cookie Week!
These Matcha Cut-Out Sugar Cookies will add a big POP of green to your cookie platter. With a unique blend of sweet nuttiness and slightly earthy undertones, these cookies offer an alluring addition to your repertoire.
While matcha seems like a more modern ingredient, the powdered green tea has been around for centuries. Now that it is more readily available to the home cook, you can find it in smoothies, cakes, lattes, and of course, cookies!
The sugar cookies have a mild matcha taste. If you are new to matcha, then this recipe is a great place to start incorporating the green tea powder into your food. The base recipe is similar to last year’s Orange Cardamom Snowflakes. The dough is a dream to roll and doesn’t lose its shape after baking.
For the frosting, I piped designs out of royal icing. The patterns are funky and modern that I think pair well with the minimalist tree cutters and vibrant green color.
Baking with Matcha
Matcha has a vegetal, sometimes grassy taste that lends a nutty, earthy flavor to baked goods. It can sometimes be a bit bitter, but welcoming and similar to the way that bitter dark chocolate is savory and decadent.
Matcha is a shade grown, stone-ground powdered green tea. It is usually available in three grades: ceremonial, premium, and culinary grade.
I typically use premium or a higher-end culinary grade matcha for homemade lattes and desserts. They tend to be better at retaining the vibrant green color after baking.
Cheaper culinary grade matcha can be bitter when baked and may turn brown after an increased time in the oven.
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