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, stamped cookies, pretty much anything you want! You can also ice them like decorated sugar cookies or add different toppings like melted chocolates, nuts, sprinkles, etc.
Servings: 20 matcha cookies
Calories: 122kcal
Equipment
- hand whisk or electric mixer
- 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 all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp table salt
Wet Ingredients:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 tbsp vanilla paste can sub 1:1 vanilla extract
- 1 tbsp matcha powder sifted
- 1 egg room temperature
Decoration (optional):
- 3 tbsp 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.
Nutrition
Serving: 1 cookie | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 85mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 192IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg
