Matcha Gingerbread Cutout Cookies
A twist on traditional gingerbread, these matcha gingerbread cookies are flavoured with honey, ginger, and matcha green tea powder, which gives them a lovely green colour. You can dip them in white chocolate to decorate them with sanding sugar.
Servings: 50 small cookies
Calories: 70kcal
Ingredients
- 280 grams bleached all-purpose flour
- 10 mL ground ginger
- 10 mL matcha green tea powder
- 1.25 mL baking soda
- 1.25 mL Diamond Crystal fine kosher salt
- 115 grams unsalted butter
- 115 grams honey
- 67 grams granulated sugar
- 1 large egg(s)
optional decorations
- 175 grams white chocolate melted
- green sanding sugar
- white sanding sugar
Instructions
- In a medium bowl, whisk together the flour, ginger, matcha, baking soda, and salt. Set aside
- In a small saucepan, melt together the honey with the butter, sugar and salt. Set aside to cool to lukewarm.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs with the honey mixture until well combined.
- Add the dry ingredients to the mixer bowl and stir to combine.
- Pat the dough into a disk, wrap in plastic wrap and refrigerate for 1 hour at least.
- Roll the dough on a lightly floured surface until it's ⅛–¼" thick. Cut out shapes with cookie cutters and transfer to parchment lined baking sheets. Chill in the refrigerator for at least 15 minutes while you preheat the oven.
- Preheat the oven to 350 °F (175 °C).
- Bake cookies for 8 minutes or until the bottom edges are very lightly golden.
- Transfer to a rack to cool completely.
Optional decorating
- Dip the edge of each cookie in melted white chocolate and sprinkle with sanding sugars to coat. Let cool completely to set the chocolate before storing the cookies in an air-tight container
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Please note the number of cookies this recipe makes depends on how thick you roll the dough and also the size of your cookie cutters. Yield will vary!
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
Nutrition
Calories: 70kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 21mg | Potassium: 21mg | Fiber: 1g | Sugar: 5g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
