Who said cookies had to be boring? With a touch of powdered green tea, we've given these treats an unforgettable elf-worthy hue that doesn't need any icing or decorating. Trust us; your taste buds will thank you.
Makes 24 Servings
¾ cup granulated sugar divided
½ teaspoon plus 2 Tbsp. matcha
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
1 cup (2 sticks) plus 2 Tbsp. unsalted butter, cut into pieces, room temperature
½ cup (packed) light brown sugar
1½ tablespoons honey
1 large egg
1 large egg yolk
2 teaspoons finely grated lemon zest
3 ounces white chocolate, chopped
To order matcha tea, please click HERE:
Let's get mixing. In a small bowl, combine ½ cup granulated sugar and ½ tsp. matcha, then set it to the side. Trust us; the result will be worth it!
Whisk flour, baking soda, salt, and 2 Tbsp—matcha in a bowl. Next up, grab your electric mixer and blend butter, brown sugar, honey, and ¼ cup granulated sugar until it reaches a fluffy consistency. Then, add an egg, egg yolk, and a pinch of lemon zest and mix it all until it becomes a pale, dreamy mixture. Get ready to indulge in some seriously delicious goodness!
Let's slow down the mixer and slowly pour the flour mixture while the motor runs. Once there are no more dry spots, we'll want to grab a wooden spoon or rubber spatula to mix in the delicious white chocolate. Yum!
After wrapping it in plastic, pop it in the fridge for at least 2 hours (or up to 5 days (if you're a planner). Pro tip: if you're keeping it in the fridge for longer, take it out an hour before scooping and baking to give it enough time to soften.
Preheat your oven to 350°. Next, grab 2 parchment-lined baking sheets and scoop the dough using a scant tablespoon measure. Space them about 1 inch apart. If you want perfectly shaped and neat cookies, like the ones in our photo, try using a mini muffin pan coated with some nonstick vegetable oil spray. Just portion out the same amount of dough into each cup and you're good to go!
Pop them in the oven and halfway through, rotate the baking sheet. You're gonna want to monitor the bottoms and edges - once they're just barely golden and cooked, you know they're ready (also, the top will look dry, not wet). This should take about 8-10 minutes.
Now for the fun part! Carefully swirl those cookies in the matcha sugar we saved earlier. Handle with care! Once you've got them covered, stick them on a wire rack to cool down. You're almost there now!
Store cookies airtight at room temperature for up to 2 days.