ingredients:
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (80g) powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tsp (4g) matcha powder, adjust for taste
- 1-2 tsp (2-4g) cocoa powder
- 1/4 tsp salt
- Optional Decorations:
- Powdered sugar for dusting
- White chocolate drizzle
- Edible gold stars or sprinkles
instructions:
1. Prep the Dough:
- In a large bowl, whisk/cream together the butter and sugar until light and fluffy. (I did this by hand, took around 5-7 minutes.)
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the flour and salt until a soft dough forms. (We want it to be thick enough to hold its shape while baking but soft enough to pipe.)2. Flavor:
- Portion out 2-4 tbsp (~50g) of the cookie dough into a separate bowl and sift in the cocoa powder. Mix well until a homogenous brown color is achieved. Transfer to a piping bag with a round tip.
- Repeat this with the remaining dough by sifting in matcha powder, mixing, and transferring it into a piping bag fitted with a star tip.
3. Pipe:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using the matcha dough, pipe a squiggle (wider on the bottom). Use the chocolate dough to pipe a small trunk.
- Dab a little water on your fingers and reshape the tips of the cookies if needed.4. Chill
- To protect our cute trees from spreading too much, pop them in the freezer for 15-25 minutes.5. Bake:
- Bake for 10-12 minutes, or until the edges are slightly firm.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. (sneak a bite while they’re warm. source: trust me bro)
- 6. Decorate (Optional):
- Add sprinkles before baking, or decorate with icing and chocolate once the cookies are cooled.
