Estimated cost: $4.66 per 16 cookies, $0.29 per cookie
Yes. I’m back with another animal cookie recipe. I know I already made frog-shaped matcha sugar cookies, but I was really craving some matcha + white chocolate, so I whipped up these frog cookies. They’re a bit thick, a little chewy, have crisp edges, and have a great balance between the bitterness of the matcha + sweetness of the white chocolate.
Check out my other animal cookie recipes here: Chick-shaped Lemon Cookies, Black Cocoa Cat-Shaped Cookies (Vegan), Frog-Shaped Matcha Sugar Cookies (Vegan), Pig-Shaped Snickerdoodles (Vegan), Soft, Less Sweet Ube Sugar Cookie Bears (Dairy-Free!)
Necessary equipment + ingredients
Here’s what you’ll need to make these frog cookies:
- Measuring cups (or scale)
- Measuring spoons
- Mixing bowl
- Rubber spatula
- Medium-sized cookie scoop: holds about ~1.5 tbsp.
- Two baking trays lined with parchment paper or silicone mats
- Two small piping bags or ziploc bags
- Dry ingredients:
- All-purpose flour: you can sub with 1:1 gluten-free flour if you’d like!
- Baking soda
- Wet ingredients:
- Unsalted butter
- Brown and granulated sugars
- Melted milk chocolate
- Melted white chocolate: make sure to use use oil-based food coloring.
Making the matcha cookie dough
In a medium bowl, whisk together all of your dry ingredients: all-purpose flour, matcha, baking soda, and salt. I recommend weighing the flour to make sure you are using the right amount. If you don’t have a scale, please refer to these tips:
- Do not tightly pack the flour into the measuring cup or use the measuring cup to directly scoop from the bag of flour.
- Instead, gently spoon the flour into the measuring cup until it is above the rim. Then, use a knife to level the flour to get a smooth top.
In a large bowl, whisk together the butter and sugars. Then, add the rest of your wet ingredients (egg, vanilla extract), mixing until combined. Dump in all of the dry ingredients and white chocolate, using a rubber spatula to fold the dough together until no dry flour remains.
Shaping the frog cookies
To shape the dough, I recommend using a medium-sized cookie scoop, which holds about 1 1/2 – 2 tablespoons of dough. Roll the dough between your hands until you get a smooth ball, then place it onto a lined baking tray. This will be the frog’s head. To make the eyes, take about 1/4 tsp of dough, shape into a ball, and place on top of the head. Repeat for the second eye.
The cookies are then baked at 350°F/177°C for 10-13 minutes, or until the edges are set + slightly brown. Cool them for about 5 minutes before transferring them to wire rack.
Decorating the frog cookies
While the cookies are cooling, you can work on melting your chocolates! Heat milk chocolate in a bowl in the microwave at 10-15 second bursts, stirring in between, until fully melted. Transfer chocolate into a piping bag or ziploc bag, and cut the tip. Pipe on two eyes and a smile.
If you’d like to add blush, melt a bit of white chocolate in the microwave, then stir in some oil-based pink food coloring. Transfer it to a piping bag or ziploc bag, cut the tip, and add blush to the ends of the smile!
Frog-Shaped Matcha White Chocolate Cookies
- 1 ⅓ cup all-purpose flour (160g, $0.23)
- 1 tbsp matcha ($0.80)
- ½ tsp baking soda ($0.01)
- ½ tsp salt ($0.01)
- ½ cup melted unsalted butter, cooled (1 stick butter/8 tbsp, $1.25)
- ¼ cup brown sugar, packed (50g, $0.27)
- ½ cup granulated sugar (100g, $0.19)
- 1 egg ($0.17)
- 1 tsp vanilla extract ($0.42)
- ½ cup white chocolate chips (85g, $1.31)
Decorations for face:
- melted milk chocolate for the eyes + smile
- melted white chocolate for the blush (optional)
- Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper/silicone mat.
- In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, matcha, baking soda, and salt.
- In a large bowl, whisk the melted butter and both sugars until combined.
- Add egg and vanilla extract to the bowl. Whisk until it comes together.
- Dump in all of the dry ingredients and white chocolate chips. Fold together using rubber spatula until no dry flour remains.
- Use cookie scoop to gather dough (about 1.5-2 tablespoons each) and roll into a ball. This will be the frog's head. For each of the eyes, take about 1/4 tsp of dough (without any white chocolate chips mixed into it), roll it into a ball, and place it on top of the head.
- Bake for 10-13 minutes, until edges are slightly browned. Remove from oven.Allow to cool on sheet for at least 5 minutes then transfer to cooling rack.
- Place melted chocolate into small piping bags and cut a small tip. Pipe on facial features. *If you don't have piping bags, you can use ziploc bags and cut the tip off of one corner.
- Store cookies at room temp in airtight container for up to 5 days.