Matcha Wreath Cookies
Festive matcha wreath cookies with a buttery, crisp texture, decorated with white chocolate, cranberries, and toasted nuts for a beautiful and delicious holiday treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes (including cooling and decorating)
- Yield: 18–20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
1/2 cup (113 g) unsalted butter
1/2 cup (65 g) confectioners’ sugar
1 egg yolk
1/2 tsp vanilla extract
1 cup (125 g) cake flour
1/4 cup (30 g) cornstarch
1 tbsp matcha powder
1/2 tsp salt
1/2–2/3 cup (85–110 g) white chocolate, melted (for topping)
Dried cranberries (for topping)
Toasted nuts, roughly chopped (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat butter and confectioners’ sugar until light and creamy.
- Mix in egg yolk and vanilla extract until smooth.
- Sift in cake flour, cornstarch, matcha powder, and salt; fold until a soft dough forms.
- Transfer dough into a piping bag fitted with a large star tip.
- Pipe dough into wreath shapes on the prepared baking sheet.
- Bake 12–15 minutes, until edges are lightly golden.
- Cool completely on a wire rack.
- Dip or drizzle cooled cookies with melted white chocolate.
- Decorate with dried cranberries and toasted nuts; let set before serving.
Notes
Add orange zest for a citrus twist.
Swap white chocolate with dark chocolate for a bolder flavor.
Sprinkle with edible gold dust or powdered sugar for extra decoration.
Chill piped cookies 15 minutes before baking to help hold shape.
Freeze undecorated cookies for up to 2 months, then decorate after thawing.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
Find it online: https://justsosavory.com/matcha-wreath-cookies/
