Keroppi Matcha Sugar Cookies
Adorable, not too sweet, chewy Keroppi matcha sugar cookies decorated with melted white chocolate!
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About these Keroppi cookies
I thought it would be fun to make more frog cookies, but in the shape as Keroppi from Sanrio!
These are similar to my vegan frog matcha sugar cookies, except I used regular butter + milk, and decorated them with white chocolate instead of icing. They’re light, have crispy edges, aren’t too sweet, and fulllll of matcha flavor. Plus, they’re very adorable.
If you’re interested in other animal-shaped cookie recipes I have, check out these recipes!: Soft, Less Sweet Ube Sugar Cookie Bears (Dairy-Free!), Pig-Shaped Snickerdoodles (Vegan), Cat-Shaped Black Cocoa Cookies (Vegan), and Chick-Shaped Lemon Cookies.
Can you make these vegan?
Instead of regular butter, you can swap in high quality vegan butter made for baking. Make sure to use a good brand—some brands are very high in water content and melt at lower temperatures, yielding very flat cookies. I recommend brands like Miyokos and Country Crock.
In addition, these frogs don’t need any eggs in the cookie dough batter, just a splash of any type of milk. You can also replace the white chocolate for a vegan brand, like Pascha chocolate.
Tips for baking and decorating
To bake perfect circular cookies, you’ll want to work with them right when they’re fresh out of the oven.
As soon as you take them out, grab something circular and larger than the diameter of your cookie, like a circular cookie cutter, a large-rimmed mug, etc. Place it over the warm cookie, moving it cutter in a circular motion. This will push the edges of the cookie around and shape it into a perfect circle!
For the decorations, I recommend using white chocolate and oil-based food coloring. If you don’t use oil-based food coloring, then the chocolate will seize and become too thick to work with. However, you can try adding a few drops of a neutral oil (canola, vegetable) and try stirring it again—this usually makes my white chocolate come back together into a smooth mixture!
Once you have your melted white chocolate, pipe the eyes onto wax/parchment or silicone mats. I piped the eyes freehand, but you can draw circles and use that as a template to ensure equally shaped eyes.
When the eyes are fully dried, flip them over so you’re working with the flat side. Then, add in the pupils using melted black-dyed white chocolate or melted milk/dark chocolate with a toothpick.
You can stick the eyes on top of the cookies by using melted chocolate as glue. And lastly, add the mouth and blush using dyed white chocolate!
I really hope you enjoy this recipe. If you make these Keroppi matcha cookies, I’d love to see them. You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy! 🙂
Keroppi Matcha Sugar Cookies
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Ingredients
Dry ingredients:
- 1 ¼ cup all-purpose flour (150g)
- ½ tsp baking soda
- ¼ tsp salt
Wet ingredients:
- ½ cup unsalted butter, melted and cooled (1 stick butter/8 tbsp)
- ¼ cup granulated sugar (50g)
- ¼ cup light or dark brown sugar, packed (50g)
- 1 tbsp matcha powder
- 2-4 tbsp milk
Decoration for face:
- 3-4 tbsp white chocolate, melted
- oil-based food coloring, see notes (pink, black)
- *instead of black white chocolate, you can also use melted milk/dark chocolate
Instructions
For the cookie dough:
- In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, and salt.
- In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter and sugars on medium speed until combined. Scrape bottom of bowl. Add matcha and mix again.
- Dump in all of the dry ingredients and mix until combined. If the dough is too crumbly, slowly add 2-4 tbsp of milk until it comes together. The finished dough should be thick. If you want, you can cover the dough and let it rest in the fridge for 20-30 minutes. This will let the flour hydrate and let the butter cool, yielding chewier cookies. But, this step isn't necessary.
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
- Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape it into ball, then place onto lined baking tray.Place them about 3-4 inches apart. They will not spread much while baking.
- Bake for 10-13 minutes. Cookies should look slightly puffy and soft in the center, in addition to retaining their green color. They should not be browned.Be careful to not over bake so they don't get crispy! They will continue cooking when cooling on the pan.tip: for a perfect circular cookie, take a large circular biscuit cutter or something wider than your cookies, like the rim of a large mug. Place the circular cutter on top of your still warm cookie while it is still on the baking sheet. Move the cookie around in the cutter in a circular motion. This pushes the sides of the cookie towards the center, forcing it to mold into a perfect circle.
- Let cool on pan for about 5-10 minutes, then transfer to wire rack. Let cool completely.
For the frog faces:
- *If you don't have piping bags, you can use ziploc bags and cut the tip off of one corner. You can use a toothpick or cookie scribe for the mouth, blush, and pupils.
- On a silicone mat, parchment, or wax paper, pipe circles of white chocolate for Keroppi's eyes. Let dry completely, about 5 minutes.Flip the dried chocolate over to the flat side, then use black-dyed white chocolate and a toothpick to add the pupils. You can alternatively use melted milk/dark chocolate.
- Use melted chocolate as a glue and stick the eyes on top of the matcha cookie.
- Draw on the mouth with black-dyed white chocolate or melted milk/dark chocolate. Add the blush with pink/red-dyed white chocolate.
- Enjoy!
Notes
- If you don’t have oil-based food coloring, your white chocolate may seize when you try to color it. However, you can try mixing in a few drops of a neutral oil (canola, vegetable) after adding in food coloring—this usually turns my seized chocolate back into a smooth mixture!
- Store cookies in an airtight container at room temperature for up to a week.
- You can swap in vegan butter, milk, and white chocolate if you want to make it vegan!