How to make festive, buttery Matcha Christmas Tree Cookies
- 110g Unsalted Butter (softened)
- 60g Granulated Sugar
- 1 pinch Salt
- 1 Egg Yolk
- ½ tsp Vanilla Extract
- 140g Weak flour
- 1 ½ tsp Matcha Powder
- 1-2 tsp Milk
- 50g Milk Chocolate (for melting)
- Decorative Stars (optional)
- 2 tbsp Powdered Sugar (for icing and dusting)
- In a bowl, add 110g soft butter (room temperature or warmer) with 60g granulated sugar and a pinch of salt. Mix together until creamy.
- Add 1 egg yolk and ½ tsp vanilla extract and mix.
- In a separate bowl, measure out 149g weak flour (all purpose works too) and 1 ½ tsp matcha powder.
- Mix them together until the matcha is incorporated into the flour and then sift it into the butter mixture.
- Mix well and add 1-2 tsp of milk to loosen the mixture, it should be quite soft.
- Put the mixture into a strong piping bag with a star nozzle.
- Line two baking sheets with baking paper and place the tree template underneath. You can download my template or you can draw your own on a separate piece of paper.
- Start piping the dough onto the baking paper. (If the mixture is too stiff, run it the piping bag under warm water to soften it more) For piping, I start at the bottom of the tree and top of the trunk. Make the trunk shape first and then from the top of the trunk, pipe the mixture from side to side until you get to the top of the tree. This will make a nice star shape at the top too if you don't have star decorations.
- Repeat until you've used all the dough. This should be enough for about 20 cookies.
- Chill in the fridge for 30 minutes before baking.
- Bake the cookies in a preheated oven at 170°C (340°F) for 12-15 minutes. I usually put one tray in at a time on the middle shelf so that they cook evenly.
- Once baked, let them cool for a few minutes and then transfer to a wire rack to allow them to cool completely.
- Decoration is up to you, but I used chocolate to coat the tree trunks. I melted 50g of milk chocolate using a double boiler and used a spoon to cover the trunk.
- To stick on decorations, use 1 tbsp of powdered sugar with a tiny drizzle of milk and mix until pasty. This acts as a tasty glue. If it's too runny, add more powdered sugar.
- Sprinkle with powdered sugar for a snowy effect.
- Store in an airtight container and consume within a week.
If the pastry is too hard to pipe add a little more milk or if it's already in the piping bag, run it under warm water to soften it.
Chilling is important, don't skip the step if you want a crisp shape.
Make sure the cookies are completely cooled before decorating.
This recipe makes 20 cookies.
Prep time includes chilling.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Sweets
- Method: Baking
- Cuisine: Japanese
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