Matcha Sugar Cookies
Matcha green tea flavored sugar cut out cookies
Equipment
- Electric Stand Mixer (or hand mixer)
Ingredients
- 2 ½ cups all purpose flour
- 2 tablespoons matcha tea
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, room temperature
- 1 ⅓ cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon almond extract
- ½ batch Royal icing
Instructions
- In a medium bowl, whisk together the flour, matcha and salt until combined. Set aside.2 ½ cups all purpose flour, 2 tablespoons matcha tea, ½ teaspoon fine sea salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.1 cup unsalted butter, room temperature, 1 ⅓ cup granulated sugar
- Add the egg, followed by the vanilla and almond extracts beating until just combined.1 large egg, room temperature, 2 teaspoons pure vanilla extract, ⅛ teaspoon almond extract
- Scrape down the bowl. With the mixer on low speed, gradually add the flour and beat until just combined.
- Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
- Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
- Preheat the oven to 350F. Line two cookie sheets with parchment paper.
- Place the chilled dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent any sticking.
- Roll out the dough to ⅛-1/4" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking.
- Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
- Place the cookie sheets into the refrigerator for 20-30 minutes to chill.
- Bake the cookies for 15-20 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
- Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely before decorating.½ batch Royal icing
Nutrition
Calories: 331kcalCarbohydrates: 42gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 106mgPotassium: 40mgFiber: 1gSugar: 22gVitamin A: 621IUCalcium: 11mgIron: 2mg
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