Start baking green tea cookies if you want to present something different at tea time!
Not only will green tea give your cookies a somewhat exotic flavor, WOWING your friends and family but it will also give your home-made cookies a spectacular green color they’ve seen nowhere else!
Below, you’ll find a selection of GREAT green tea cookie recipes!
Green Tea Cookies #1: Green Tea Shortbread Leaves (makes 3 dozen)
- 2 cups all-purpose flour, plus more for rolling
- 2 Tbsp Chinese green-tea powder
- 1/2 Tsp table salt
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners’ sugar, or granulated sugar
1. Sift flour, tea powder, and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, 3 to 5 minutes. Add sugar; continue to beat until very light in color and fluffy, about 2 minutes more.
2. Add flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers. Place a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.
3. Preheat oven to 325 degrees. Line two baking sheets with parchment. Cut chilled dough with 2-inch leaf cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, re-roll, chill, and cut shapes. Bake until firm and barely starting to color, 15 to 20 minutes, rotating halfway through. Cool completely on wire rack; store in an airtight container for up to 3 to 4 weeks.
Tip: Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green tea, grind it first in a spice grinder.
Green Tea Cookies #2: Green Tea Almond Cookies
- 140 g All purpose flour
- 100 g Ground almond
- 15 g Matcha tea powder
- 1/2 tsp Salt
- 200 g Butter, at room temperature
- 100 g Icing sugar, sifted
1. Whisk together the flour, ground almond, matcha powder and salt in a mixing bowl. Beat the butter until soften, then add in sifted icing sugar and beat until light and pale. Add in flour mixture and stir with a spatula until combined.
2. Divide the dough into two portions. Place a large sheet of cling film on the work surface and place one portion of dough onto cling film. Fold the cling film so that the dough is completely covered. Lightly roll it until you get a log, about 5 cm in diameter. Wrap the other portion of dough with a cling flim too. Chill them at least 2 hours or overnight until thoroughly firm.
3. Preheat the oven to 160C/320F. Line two baking trays with paper. Remove from the fridge, and slice the log into cookies, about 5 mm thick. Roll the other dough out to 5mm thickness and cut with cookie cutter. Place the cookies on the prepared trays and bake 15 minutes. Cool the cookies on wire racks.
- 1 cup butter, softened
- 1/3 cup honey
- 3 (2 g) bags green tea blend with lemongrass
- 1 egg yolk
- 1 Tsp peppermint extract
- 2 1/2 cups all-purpose flour
- 1 Tsp baking powder
1. In a medium bowl, mix together the butter and honey until smooth. Empty the contents of the tea bags into the mixture and discard the bags. Mix until well blended. Stir in the egg yolk and peppermint extract. Blend in the flour and baking powder. Divide into 3 sections, wrap in waxed paper or plastic wrap, and refrigerate for 1 hour.
2. Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out one portion of the dough at a time to 1/4 inch thickness. Cut into 2 inch round shapes using a cookie cutter. Place cookies onto ungreased baking sheets spaced 1 inch apart.
3. Bake for 7 to 10 minutes in the preheated oven, until the tops are dry, and the edges begin to brown lightly. Transfer to wire racks to cool. Store in an airtight container at room temperature when completely cooled.
Green Tea Cookies #4: Green Tea Sweets
(yields 25 cookies)
- 3/4 cup (2.25 oz) Confectioner’s sugar
- 5 oz Unsalted butter, cut into cubes
- 1 3/4 cup (8.5 oz) All-purpose flour
- 3 Large egg yolks
- 1.5 TBS Matcha powder
- 1 cup Granulated sugar (for coating)
1. Preheat the oven to 350F. Line a sheet pan with parchment paper. Whisk the confectioner’s sugar and green tea together in a bowl. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
2. Add the flour and mix until well combined. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
3. Roll the dough out to ½” thickness. Cut the dough with a leaf cookie cutter. Toss each cut cookie in a bowl of granulated sugar to coat. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.
Tips: The higher quality matcha you use, the brighter green the cookies will be. Store the cookies in a tin or other container that blocks out sunlight to preserve the color. The green color will fade when exposed to sunlight.
Green Tea Cookies #5: Green Tea Cookies
- 3/4 cup butter
- 1 cup sugar
- 2 large eggs
- 1 Tsp vanilla extract
- 2 3/4 cups flour shopping list
- 2 Tbsp green tea powder (matcha)
- 1 Tsp baking powder
- 1 Tsp baking soda
- 1 pinch of salt
1. Beat butter and sugar until creamy. Beat in eggs and vanilla. Slowly add in blended dry ingredients. Mix well to form a soft dough.
2. Refrigerate for half an hour. Roll out and cut with a cookie cutter. Bake at 400 for about 10 minutes.
Unfortunately, inventing all these great recipes are not my specialty. I’m better at finding the best recipes with the tastiest green tea cookies for you! But you might want to know where I got them…
Well, here we go: recipe 1 has been retrieved from the Martha Stewart website, recipe 2 I found on Angiesrecipes. I got recipe 3 from Allrecipes.com, recipe 4 from Lovescool.com and recipe 5 from Grouprecipes.com.