In case you're new to our matcha here at matcha.com, you should know that our green tea powder is a staple in Japan and possesses incredible health benefits. This fun monster recipe showcases the versatility of our matcha, which is not only a daily drink but a great ingredient for baking too! All of our products are Harvest-to-Whisk™ certified to support the remaining authentic matcha tea farms in Japan too! So this recipe is a win-win.

Please watch the video below to get your techniques down, and please let us know how you like it! And be careful of temperature because the matcha in the cookies is gentle.

Recipe: Matcha Sugar Cookies for Halloween | Matcha Treat

Yields approx. 1 doz 3-inch round, 1/4 inch thick sugar cookies – Feel free to scale this recipe to your quantity needs.

Contributing author: Lise He, Borderlands Bakery

Ingredients:

• 1 stick (4 oz.) salted butter, room temperature
• 1 egg, room temperature
• 3/4 cup granulated sugar
• 1/2 tsp aluminum free baking powder (if you get the kind with aluminum, some folks can taste it!)
• 1/2 tsp vanilla extract
• 1.5 cups all purpose flour
• 1 tsp Matcha Powder – This recipe has been specially formulated with products from Matcha.com (see all matcha powder). Choose any matcha for flavor and well-retained flavor during baking! High quality matcha!

Equipment:

• Stand Mixer or Hand Mixer for the Dough
• Guided Rolling Pin
• Cookie Cutters- Round and Square, keeping in mind you can achieve both these looks with just one shape, if you want!
• Piping Bags or zip lock bag for your buttercream
• Double Sided edible food pen

Decorations:

In the spirit of keeping things as easy and as accessible as possible, we chose to decorate the cookies with store-bought icing eyes, black sanding sugar and leftover buttercream. I used a piping tip with some ridges on one side, flat on the other, to make the mummy bandages.  Watch the YouTube video to see the easy-peasy technique.

Directions:

• In a stand mixer or with your hand mixer fitted with the paddle attachment, cream your butter and sugar
• Add your egg, and beat until combined
• Add in your sifted matcha (important to sift to get rid of clumps… you don’t want to bite into a cookie with a pocket of powder), and baking powder beat to combine, add vanilla and mix to combine
• Add in flour, mix just enough so that the dough pulls away cleanly from the bowl, don’t overmix as that will result in a tough dough
• Wrap in plastic, store in fridge until ready to use
• When ready to bake, preheat your oven to 350 degrees fahrenheit
• Roll our your dough to 1/4 or 8mm (buy our guides here), cut out, place on baking sheet
• Put your cookies in the freezer for about 10 minutes prior to baking to help them set a bit more, you want to bake the dough cold
• Bake 3-inch cookies approx. 10-12 minutes, remove from oven and let cool completely on the baking sheet until ready to decorate

Tips/Tricks/Modifications:

• Cookie dough and baked cookies can be frozen: simply store in an airtight container for up to 3 months. When ready to use, let your dough defrost in the fridge overnight (wrapped). Let your cookies come to room temp IN the airtight container.
• The thickness and size of your cookie impacts your bake: the thicker or larger, the longer you’ll want to bake. You can tell your cookie is fully baked when it no longer looks raw and “oily” in the center
• Yes, you can decorate these cookies with anything:  royal icing, buttercream, fondant, modeling chocolate, dip or drizzle them with chocolate. There are no limitations!