Bea’s a “Sheep-slash-Goat.” So, she wanted to have a special treat for the upcoming Chinese New Year. With her tea fancy in full bloom, we picked up some David’s Tea Matcha Matsu Green Tea powder and got to work coming up with a matcha sugar cookie we could cut with our brand new coat cutter. [One could do sheep, too!] For added flair, we skipped the usual icing and mixed some granulated sugar with a very small amount of the tea powder. Amazing!!!
Matcha Goats! Matcha Green Tea Sugar Cookies for Chinese New Year
- 2 1/4 c flour
- 1 1/2 tbs matcha [green tea] powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 c unsalted butter
- 1 c sugar
- 1 egg
- 1 egg yolk [optional]
- 1 tsp vanilla
- zest of 1 small lime 1-2 tsp [optional]
- juice of 1 small lime 1 scant tbs [optional]
Matcha Sugar Topping
- 1/2 c sugar
- 1/4-1/2 tsp matcha green tea powder
- In a small bowl, combine flour, tea, baking powder, and salt.
- In a mixer, beat butter and sugar until fluffy.
- Add the egg [and egg yolk] and combine.
- Add the vanilla, [zest, and juice] to combine.
- Add the flour mixture in batches until combined.
- Divide dough in half and press into disks.
- Wrap dough in plastic and refrigerate for at least 1 hour.
- Heat oven to 350.
- Roll dough 1/4 in thick [between plastic, wax paper, or parchment if you choose]
- Cut cookies with cutters and place on parchment or silpat-lined baking sheets.
- Bake 8-10 minutes.
- While the cookies are baking, mix the sugar and tea for the topping.
- Spread by the 1/4 teaspoonful onto warm cookies just out of the oven, spreading sugar about and pressing in slightly with the back of the spoon.
- Cool cookies completely on a wire rack.