Matcha Christmas Cookies

Matcha Christmas Cookies
Matcha Christmas Cookies, appearing with Raspberry-Vanilla French Macarons
TeaTime Nov/Dec 2015 cover
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Taking their flavor and color from green matcha tea, these cookies are as festive as they are delicious.

Pair them with a cup of rooibos for an especially flavorful sweets course at your Christmas tea.

This is a corrected version of the recipe for Matcha Christmas Cookies that appears on page 44 of TeaTime’s November/December 2015 issue.

Matcha Christmas Cookies
Yield: 42
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  1. 1 cup salted butter, softened
  2. ½ cup plus 3 tablespoons sugar
  3. 1 large egg
  4. 1 teaspoon fresh lemon zest
  5. ¼ teaspoon lemon extract
  6. ¼ teaspoon almond extract
  7. 2¼ cups all-purpose flour
  8. 1 tablespoon matcha green tea*
  9. Garnish: green sugar, sprinkles†
  1. Preheat oven to 350°.
  2. Line 2 rimmed baking sheets with parchment paper. Set aside.
  3. In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and creamy, 2 to 3 minutes. Add egg, lemon zest, lemon extract, and almond extract, beating to combine.
  4. In a medium bowl, combine flour and matcha, whisking well. Add to butter mixture, beating at medium speed until thoroughly combined.
  5. Transfer dough to a cookie press fitted with a Christmas tree disk or a wreath disk‡. Press cookies onto prepared baking sheets. Decorate with colored sugar and sprinkles, if desired.
  6. Bake until cookies are firm but edges are not brown, approximately 9 minutes. Remove to wire cooling racks, and let cool completely. Store in an airtight container.
  1. *We used Aiya Cooking Grade Matcha, available at
  2. †We used Wilton Sprinkles Holiday Nonpareils, available at; and CK Products Candy Beads Red, available at
  3. ‡We used an OXO Cookie Press.
TeaTime Magazine
From TeaTime November/December 2015


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