Top

Matcha gingerbread cutout cookies

matcha gingerbread cookies - a new twist on the classic gingerbread cookie cutout with matcha tea and ground ginger

I love tea and matcha, and tea- and matcha-flavoured things. Don’t you? This year, instead of making traditional gingerbread cookies, I opted to try something different by adding a little matcha powder to the mix and playing with the spices. These gingerbread cookie cutouts are still a good cookie to have with a cup of hot tea in the afternoon, and they store well. They are just a little different than the usual. And they are greener too! Why not?

matcha gingerbread cookies - a new twist on the classic gingerbread cookie cutout with matcha tea and ground ginger
Print

Matcha gingerbread cutout cookies

A twist on traditional gingerbread, these matcha gingerbread people are flavoured with matcha tea powder which gives them a lovely green colour.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 30 cookies
Calories 70 kcal
Author Janice

Ingredients

  • 100 grams honey
  • 30 grams unsalted butter 2 tbsp
  • 50 grams granulated sugar 1/4 cup
  • 1/4 tsp salt
  • 1 large egg
  • 250 grams all-purpose flour 2 cups
  • 1 tbsp matcha powder
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg

Instructions

  1. In a small saucepan, melt together the honey with the butter, sugar and salt. Set aside to cool to lukewarm.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs with the honey mixture until light and creamy.
  3. In a separate bowl, whisk together the flour, matcha, and spices.
  4. Add the dry ingredients to the mixer bowl and stir to combine.
  5. Pat the dough into a disk, wrap in plastic wrap and refrigerate for 1 hour at least.
  6. Roll the dough on a lightly floured surface until it's 1/8–1/4" thick. Cut out shapes with cookie cutters and transfer to a parchment lined baking sheet.
  7. Bake cookies at 350ºF for 8 minutes or until the bottom edges are very lightly golden.
  8. Transfer to a rack to cool completely.

 

, , , , ,

Comments are closed.
Read previous post:
Wild berry pomegranate syrup & my yogurt breakfast bowls

Want to go directly to the syrup recipe? click here to skip to the recipe for wild blueberry pomegranate syrup! If you...

Close