Cut-Out Matcha Sugar Cookies
These cut-out matcha sugar cookies are so easy to make and extremely versatile. The dough holds its shape incredibly well, so you can cut out hearts, bears, pretty much anything you want! You can also ice them like decorated sugar cookies or add different toppings like melted chocolates, nuts, sprinkles, etc.
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I’ve made this recipe a bunch of times before, but haven’t gotten around to sharing the recipe until now! It’s my go-to recipe when I need to make decorated cut-out cookies because it’s so easy to make, especially for any beginner bakers out there.
The dough is made all in one bowl, then rolled out between two pieces of parchment paper. This makes cleanup so much faster, which is why it’s my preferred method whenever I need to roll out cookie dough. The dough is then popped in the freezer for a bit, just to stiffen it and make cutting out shapes easier.
You can use any cookie cutters you like. You can even use the cutters that stamps the dough, like these Sanrio ones. The dough holds its shape very well, so if you wanted to quickly bake some decorated cookies, try stamp cookie cutters. I just chose heart cookie cutters because I thought they were cute, haha. Either way, having this recipe on hand is great for any occasion because you can cut out any shape you want.
So, ready to make cut-out cookie dough? Keep scrolling for more!
Why You’ll Love This Recipe 💚
- The cookies are slightly crisp, yet soft. They’re delicious, buttery, not-too-sweet, yet really easy to make!
- It’s versatile. Not only can you cut out different shapes, you can add different toppings! Feel free to decorate them with royal icing like regular sugar cookies, dip or drizzle them with different chocolates, and add toppings like crushed nuts, candies, or sprinkles.
- The cookies hold their shape incredibly well! The dough barely spreads when baked in the oven, which is perfect for cutting out fun shapes. Just check out the image below, where I show stamped cookies using the same dough.
Ingredients
To make these matcha cut-out cookies, you’ll need the following ingredients:
Ingredient Notes
- You’ll need softened unsalted butter, which you’ll lightly cream with granulated sugar until combined.
- I used culinary grade matcha powder by Aiya Matcha, my go-to!
- I’ve been using vanilla paste lately because of all the pretty specks of vanilla beans! But if you don’t have it on hand, you always can swap it 1:1 for vanilla extract.
- Cornstarch helps the cookies hold their shape while baking. It also keeps them soft and tender!
- You can decorate with any toppings of choice, like melted chocolates, royal icing, sprinkles, crushed nuts, etc.!
For the full list of ingredients and measurements, see the recipe card below.
How to Make Cut-Out Matcha Sugar Cookies
Step 1: Cream softened butter and sugar until smooth.
Step 2: Mix in egg, sifted matcha powder, and vanilla paste until fully combined.
Step 3: Stir in dry ingredients until no dry spots remain.
Step 4: Roll cookie dough out between two pieces of parchment paper until it is about ¼-inch thick. Transfer the entire stack to a baking tray and freeze for about 15 minutes.
Step 5: Remove parchment paper stack from freezer. Remove top layer then lightly stick it back on. This helps loosen the dough for when you remove cut-out shapes. Flip entire stack over to completely remove the other layer of parchment paper. Cut out shapes. Re-roll extra dough and repeat.
Step 6: Place cut-out cookies on lined baking tray, about 3 inches apart. Bake at 350°F/177°C for 11-13 minutes, or until edges are set. Allow to cool on baking sheet for 5 minutes before transferring to wire rack and decorating.
For full instructions, see the recipe card below.
Recipe Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- I like to lightly flour my cookie cutter to minimize any sticking. I also like to slide an offset spatula underneath the cut-out cookie when transferring it to my lined baking tray.
Storage
You can store the baked cut-out cookies in an airtight container for up to 1 week!
If you’d like to freeze the raw dough, you can actually freeze the entire parchment stack on a baking tray for up to 3 months. When you’re ready to bake, pull the parchment stack from the freezer, cut out shapes, and bake as usual. You may need to add 2-3 minutes to the baking time. This is a method I used to do as a pastry cook when I made batches of cut-out cookie dough at a time.
You can also freeze raw cut-out cookies! Simply arrange them in a single layer on a lined baking sheet and freeze or 30 minutes to 1 hour. Once frozen, place them in an airtight container or Ziploc bag. Bake from frozen, adding 2-3 minutes to the baking time.
I really hope you enjoy this strawberry jam cookie recipe! If you make it, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram.
📖 Recipe
Cut-Out Matcha Sugar Cookies
Equipment
- Kitchen scale/measuring cups
- Measuring spoons
- hand whisk or electric mixer
- silicone spatula
- Rolling Pin
- cookie cutters I used heart ones
- medium mixing bowl for dry ingredients
- large mixing bowl for cookie dough
- Parchment Paper
- Wire rack
- microwave-safe bowl for melting white chocolate, optional
- knife, for drizzling white chocolate, optional
Ingredients
Dry Ingredients:
- 1 ¾ cup (218.75 g) all-purpose flour
- 1 tbsp (8 g) cornstarch
- 1 tsp (4 g) baking powder
- ½ tsp (3 g) table salt
Wet Ingredients:
- ½ cup (113.5 g) unsalted butter softened
- ½ cup (100 g) granulated sugar
- 1 tbsp (15 g) vanilla paste can sub 1:1 vanilla extract
- 1 tbsp (9 g) matcha powder sifted
- 1 (1) egg room temperature
Decoration (optional):
- 3 tbsp (45 g) white chocolate chips
Instructions
For the cookie dough:
- In a medium bowl, stir together all of the dry ingredients: 1 ¾ cup all-purpose flour, 1 tbsp cornstarch, 1 tsp baking powder, and ½ tsp table salt.
- In a large bowl, lightly cream the softened ½ cup unsalted butter and ½ cup granulated sugar until smooth with an electric/stand mixer or hand whisk.
- Mix in 1 tbsp vanilla paste, 1 tbsp matcha powder (sifted), 1 egg until smooth.
- Dump in all of the dry ingredients. Fold using silicone spatula until no dry spots remains.
Roll out dough:
- Now, you will make a "parchment stack". The bottom layer will be a large piece of parchment paper, the cookie dough in the middle, then parchment paper on top. This will make rolling out the dough much easier + mess free.Lay large piece of parchment paper down on work surface. Plop on all of the cookie dough, then lay another piece of parchment on top of it. Use a rolling pin to roll out the dough into a large rectangle, until dough is about ¼-inch thick.
- Transfer parchment stack to a baking tray and freeze for about 15 minutes. This will make cutting out shapes easier.
Cut out & bake cookies:
- Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper.
- This step will help loosen the shortbread from the parchment paper layers. So when you cut out dough pieces, the dough doesn't stick to the paper and is easier to transfer to your lined baking tray.Peel off top parchment paper, then lightly stick it back on. Flip the entire parchment-cookie dough-parchment stack over so you can completely peel off the bottom parchment paper.
- Use cookie cutters to cut out desired shapes. Transfer cookies to baking sheets, about 2-3 inches apart. The cookies will not spread much while baking.Tip: Lightly flour your cookie cutter to minimize any sticking. When transferring cut-out cookies to your lined baking sheet, you can slide an offset spatula underneath the cookie to easily pick it up. And if the dough is getting too soft, pop it back in the fridge or even the freezer for a few minutes.
- Knead together any dough scraps, roll out, and cut out more cookies.
- Bake for 11-13 minutes, or until edges are set. Let cool on pan for about 5 minutes, then transfer to wire rack.
Decorate:
- Add 3 tbsp white chocolate chips chips to small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted.
- Use knife to drizzle on melted chocolate and enjoy!
Notes
- Storage: Keep cookies at room temp in airtight container for up to 7 days.
- Tip for measuring ingredients: I weigh my ingredients with a kitchen scale, rather than using measuring cups because it is more accurate. If using measuring cups, I recommend spooning flour into the cup and overfilling it, then leveling it off with a knife.