Matcha gingerbread cutout cookies

matcha gingerbread cookies

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 cutout cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies
  • 100 grams honey
  • 30 grams (2 tbsp) unsalted butter
  • 50 grams (1/4 cup) granulated sugar
  • ¼ tsp salt
  • 1 large egg
  • 250 grams (2 cups) all-purpose flour
  • 1 tbsp matcha powder
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ⅛ tsp ground cloves
  • ¼ tsp freshly grated nutmeg
  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 ⅛–1/4" 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.


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