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
A twist on traditional gingerbread, these matcha gingerbread people are flavoured with matcha tea powder which gives them a lovely green colour.
- 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
- In a small saucepan, melt together the honey with the butter, sugar and salt. Set aside to cool to lukewarm.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs with the honey mixture until light and creamy.
- In a separate bowl, whisk together the flour, matcha, and spices.
- Add the dry ingredients to the mixer bowl and stir to combine.
- Pat the dough into a disk, wrap in plastic wrap and refrigerate for 1 hour at least.
- 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.
- Bake cookies at 350ºF for 8 minutes or until the bottom edges are very lightly golden.
- Transfer to a rack to cool completely.