I love a good “cookie coincidence”. Earlier in the week I was working on a project that required a green cookie… Of coarse I could have just added a bit of green food coloring to my sugar cookie dough but I really wanted to try something different and having this cookie be a bit more organic fit the assignment very well.
I immediately thought of my friend Kelli who is a fellow foodie, a pimen’a cheese, ‘nanner puddin’ and sweet potato soufflé expert (in case you were wondering about all the apostrophes, she’s from Alabama 🙂 ). Kelli also loves a good coffee or tea beverage more than anyone I know. Back when we were working on The Martha Show, she made one of the best, most perfectly frothed cappuccinos of the entire staff. It wasn’t long before she began experimenting and came up with her signature drink the matcha tea latte.
I researched some green tea recipes and sure enough found one from foodchannel.com that makes a green tea cookie dough to roll out. The tea flavor is distinctive but delicious. I changed it up a slight bit to make it easier to roll and a tad bit sweeter.
Green Tea Sugar Cookies
• 1 1/2 tablespoons matcha green tea powder (for less intense tea flavor use 1 tblspn only)
• 2 sticks room temperature unsalted butter
• 3/4 cup granulated cane sugar (white sugar is fine too)
• 2 teaspoons vanilla extract
• 1/2 teaspoon of honey
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon kosher salt
In the bowl of a stand mixer fitted with paddle attachment; cream the butter, green tea powder, and sugar and beat until fluffy, blended, and the color is fully mixed. Add the honey and vanilla. Beat until combined.
Add flour and salt and blend on low scraping down sides of bowl with a spatula, as needed. Form mixture into a dough ball, wrap with plastic wrap and chill in fridge for 10 to 15 minutes.
Place dough ball on parchment paper or a silpat and roll out to 1/4-inch thickness. Cut shapes with cookie cutters. Chill in the refrigerator for 10 minutes, or until firm, remove negative space of dough and re chill to re roll.
Add sugar to a paper plate. Press cookie into sugar to evenly distribute. Return to refrigerator and chill for 30 minutes.
Bake in a preheated oven at 325°F for 14 to 18 minutes or until light golden brown at edges. Keep your eye on the first batch to determine the proper cooking time. Transfer to a wire rack and cool.
• This dough will become darker as you roll and save it. For prettiest color results, use all dough at once.
• We tried a few shapes but small cookie cutters work best- shamrock and heart are especially cute. If you dont have a cookie cutter, you can roll 1 tablespoon of dough in your hands to form a ball then press it flat into the sugar before chilling.
I hope this inspires you to give matcha green tea cookies a try… shamrocks for St. Patrick’s Day and hearts for beyond! Xo Dani