Matcha Wreath Cookies

These matcha wreath cookies are buttery, crisp, and lightly sweet with a delicate earthy flavor from the matcha. I love how they’re shaped into festive wreaths, then decorated with white chocolate, cranberries, and toasted nuts to create a cookie that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

I love this recipe because it combines the rich, melt-in-the-mouth texture of butter cookies with the unique taste of matcha. The wreath shape makes them perfect for the holidays, but I also enjoy baking them year-round as a special treat. Decorating them with cranberries and nuts gives each cookie a colorful and festive look, and the white chocolate adds a touch of sweetness that balances the matcha perfectly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 cup (113 gr) unsalted butter
1/2 cup (65 gr) confectioners’ sugar
1 egg yolk
1/2 tsp vanilla extract
1 cup (125 gr) cake flour
1/4 cup (30 gr) cornstarch
1 tbsp matcha powder
1/2 tsp salt

Toppings
1/2-2/3 cup (85-110 gr) white chocolate, melted
Dried cranberries
Toasted nuts, roughly chopped

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. I beat the butter and confectioners’ sugar together until light and creamy.
3. I mix in the egg yolk and vanilla extract until smooth.
4. I sift in the cake flour, cornstarch, matcha powder, and salt, then fold the mixture until a soft dough forms.
5. I transfer the dough into a piping bag fitted with a large star tip.
6. I pipe the dough into wreath shapes directly onto the prepared baking sheet.
7. I bake the cookies for 12–15 minutes, or until the edges are lightly golden.
8. I let the cookies cool completely on a wire rack.
9. I dip or drizzle the cooled cookies with melted white chocolate.
10. I decorate with dried cranberries and toasted nuts while the chocolate is still soft, then let them set before serving.

Servings and Timing

This recipe makes about 18–20 cookies. Preparation takes around 20 minutes, baking takes 12–15 minutes, and cooling and decorating adds another 15 minutes.

Variations

Sometimes I add a little orange zest to the dough for a bright citrus note. I also like swapping the white chocolate for dark chocolate if I want a more intense flavor. For extra decoration, I sprinkle the cookies with edible gold dust or powdered sugar after they set.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them (without decorations) for up to 2 months and decorate after thawing. Since these are crisp cookies, there’s no reheating required.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but I prefer cake flour because it gives the cookies a softer, more delicate texture.

How do I get a perfect wreath shape?

I use a large star piping tip and pipe the dough in a neat circle with even pressure.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 2 days, then let it soften slightly before piping.

Do I need to chill the cookies before baking?

No, I usually bake them right away, but chilling for 15 minutes can help the wreaths hold their shape better.

Can I skip the toppings?

Yes, the cookies taste great on their own, but I love adding decorations for extra flavor and presentation.

How do I prevent the dough from being too stiff to pipe?

If the dough feels too stiff, I let it rest at room temperature for a few minutes or add 1–2 teaspoons of milk to soften it.

Can I use matcha latte powder instead of matcha?

I don’t recommend it because latte powder usually contains sugar and milk powder, which change the texture and taste.

Why are my cookies spreading too much?

It usually happens if the butter is too soft or the dough is too warm. Chilling briefly before baking helps.

Can I decorate them with other toppings?

Yes, I sometimes use sprinkles, candied fruit, or crushed peppermint for different themes.

How do I melt the white chocolate without burning it?

I melt it in the microwave in short 20-second bursts, stirring in between, or gently over a double boiler.

Conclusion

I love making these matcha wreath cookies because they’re both festive and delicious. The buttery matcha base paired with creamy white chocolate, tart cranberries, and crunchy nuts makes every bite irresistible. They’re a beautiful treat to serve at gatherings, gift to friends, or simply enjoy with a cup of tea.

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