It’s December! I can’t believe that it’s already more than a week into December and Christmas is fast approaching. No, I haven’t done my holiday shopping yet but I can already envision the empty bank account as I think about the things I have to buy. But the Christmas tree is up and I’m glad I got that done at least.
When December rolls around, cookies seem to be extra popular to bake. I’ve never done cookie exchanges or made cookie platters but I think it’s always fun to see people enjoy the things you make in the kitchen. These green tea white chocolate sugar cookies are extra tender and soft. The white chocolate in the batter softens the taste of green tea, which can come across as bitter to some people. But the green tea flavor is still bold and you might not even notice the white chocolate.
I put a dollop of royal icing on mine, because I made a whole batch to decorate the same cookies that were cut into Christmas tree shapes. But I didn’t realize that the royal icing wouldn’t stick onto the cookies because of the coating of green tea sugar. I had to force it onto the domed cookies by squeezing it straight onto the cookie and hoping it would stay. So, if you are planning on decorating these, you can skip the green tea sugar coating (ah, but that sugar is so delicious though!!).
Here are a couple of past posts for more holiday baking:
Christmas Wreath Macarons
Pomegranate Coconut Marshmallows and Coconut White Hot Chocolate
Green Tea White Chocolate Sugar Cookies
¾ c. sugar, divided
½ tsp. plus 2 tbsp. matcha
2 c. flour
½ tsp. kosher salt
8 oz. unsalted butter, room temperature
½ c. brown sugar, packed
1 ½ tbsp. honey
1 large egg, room temperature
1 egg yolk
2 tsp. lemon zest
3 oz. white chocolate, melted
- In a small bowl, whisk ½ c. sugar and ½ tsp. matcha together.
- In a medium bowl, whisk flour, salt and 2 tbsp. matcha.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, honey and ¼ c. sugar until light and fluffy.
- Add egg, egg yolk, and lemon zest and mix until pale.
- On low speed, add flour mixture and white chocolate.
- Wrap dough in plastic and refrigerate for at least 2 hours.
- Preheat oven to 350˚F and scoop tablespoon sized dough onto parchment lined baking sheets. (I used a domed baking pan like the one here. I sprayed the pan with nonstick spray before putting the dough into the pan.)
- Bake 8-10 minutes, until the bottom and the edges are barely golden and the tops no longer look wet.
- Immediately, toss cookies into reserved green tea sugar gently and let cool before eating.
Recipe adapted from Bon Appetit.