I mark today for officially holiday’s cookies baking time. I have the plan to make seven different cookies, that’s mean one cookie recipe a day for a week. I like to bake cookies for about one week before the holiday, that is because:
- I have to make sure the cookies stay fresh .
- If I make the cookies too early, like three weeks before the holiday, I guarantee there will be no more cookies left in the jar, then I have to bake more, one batch maybe two batches, because I love cookies so much.
So, for the first day of cookie baking time, I bake Matcha Mint Sugar Cookies. Without artificial food color, the matcha powder or green tea powder is a great choice to get a green color on cookie naturally. Maybe you ask why do I make Matcha Mint Sugar Cookies, well, because I love green tea and I happen to have it available in my pantry, and I would like to bake sugar cookies with a different color.
This is actually a classic sugar cookie dough by adding matcha powder and peppermint extract into the dough. Instead of using vanilla extract for the ingredient, adding peppermint extract to the dough will compliment the taste of the green tea.
Just like any other sugar cookie recipe, the dough requires a chilling period before roll it. So, if you would like to make this recipe, please ensure that you have plenty of time before you start it. I just whisk the dough in the morning, right after my kids off to school, then chill the dough for an hour, roll it, chill it again, then bake it, so it took me about four hours from the start until clean up time for that mess I made on the kitchen countertop and floor.
What I love about this Matcha Mint Sugar Cookies :
- It contains matcha or green tea for the obvious reason, so I don’t feel too guilty enjoying this sugar cookie.
- It has a fresh minty taste without overpowering the other ingredient.
- The cookie has a crunchy bite on the edge but it also has a soft texture in the middle.
- The cookie has a good looking green color naturally, so I don’t have to use artificial food color, and there is no need sugar icing to decorate this cookie.
- The green color compliment the theme on holiday decor.
Matcha Mint Sugar Cookies
Serve: 24 cookies
- 1 cup dairy free butter, slightly softened
- 1 cup sugar
- 1 egg
- 1 tsp baking powder
- 2 tsp peppermint extract
- 1/2 tsp salt
- 2 tbsp matcha powder
- 2 and 1/4 cup unbleached flour
- In a mixing bowl, beat the butter and sugar until fluffy.
- Add the egg and beat well until the mixture looks pale.
- Add baking powder, peppermint extract, salt, and matcha powder, then beat well until all blended.
- Add flour, beat the dough until all mix together. The dough will look crumbly, not wet, but manageable to roll it. Divide the dough into two portions.
- Put a sheet of parchment paper on the countertop, roll the dough into 1/4 of an inch thickness. Move the parchment paper with the rolled dough on it to the baking sheet.
- Roll the second portion of the dough on the parchment paper, move the parchment paper with the rolled dough to the baking sheet by stacking on top of the first rolled dough. Put another layer of the parchment paper on top of the dough.
- Chill it in the fridge for an hour.
- Prepare another baking sheet layered parchment paper.
- Take the chilled dough out on the countertop, then use your favorite cookie cutter to shape it. Transfer the cut-out cookies into the prepared baking sheet, I just use a thin spatula for this job.
- Repeat with all remaining dough until all used up.
- Put the cut-out cookie back in the fridge while you preheat the oven to 350 deg F.
- When the oven ready, just take the whole baking sheet with the chilled cut-out cookies on it and put it in the oven. Bake for 10 – 12 minutes until the bottom of the cookies slightly golden brown but the cookies still soft.
- Let the cookies cool on the baking sheet for 5 minutes then cool it completely on the cookie rack before put them in the jar. If you wish, you can decorate the cookies with icing sugar or royal icing, make sure the cookies are completely cool before you decorate it.
I find it easier to roll the dough first before chilling it, I found out this way from Sallys Baking Addiction blog, I love her blog, as she is so great making those delicious cookies. She has so many beautiful cookies recipes. So I thank her a lot to provide this helpful info.
I used to chill the dough first before roll it, to be honest, this process was not my favorite thing to do. Sometimes the cookie dough gets too hard to roll after the chilling period. Thanks to Sally and her blog for sharing her idea to roll the dough first before chilling it. This way make the process easier.
I also chill the cut-out cookies back to the fridge while preheating the oven. I found out this process helps to prevent the cookies expanding while baking, maybe it is not the exact reason behind it, but it helps keep the cut-out cookies stay in shape while baking.
I also use dairy-free butter, so my daughter who has a dairy allergy can enjoy this cookie too. The butter I use here has a soft consistency, so I don’t need to soften the butter in the room temperature. But if you use the real butter and has been in the fridge, please soften it first by putting it in the room temperature until slightly soft but it is not melting away.
Have you started baking the holiday cookies? If you bake Matcha Mint Sugar Cookies too, write a comment, take a picture, post it and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest, I would like to know if you like this cookies as much as I do.