Matcha White Chocolate Peppermint Cookies
These Matcha White Chocolate Peppermint Cookies are a festive way to amplify buttery matcha sable cookies.
Servings 10
Calories 122kcal
Ingredients
- ¼ C salted butter room temperature
- ⅓ C granulated sugar
- ½ beaten egg room temperature
- ¼ teaspoon vanilla extract
- ¼ teaspoon peppermint extract decrease amount if you don't like it too strong
- 2 teaspoon matcha
- ¾ C all-purpose flour
Garnish:
- 25 g white chocolate chopped
- 1 candy cane crushed
Instructions
- In a stand mixer bowl, add in the butter and sugar and cream until light and fluffy, about 2-3 minutes.
- Add in the beaten egg, vanilla and peppermint extract and beat until everything is incorporated.
- Sift in the matcha and flour and mix until just combined. Be careful not to overmix.
- Dump the mixture onto a large piece of parchment paper and form into a disc. Wrap up the disc tightly with the parchment paper and place into the fridge for at least 1 hour.
- Preheat oven to 350°F.
- Using a rolling pin, roll out the disc to ¼" inch thickness and cut out shapes using a round cookie cutter.
- Place the cut-out cookies onto a baking sheet lined with parchment paper. Bake the cookies at 350°F for 10-12 minutes.
- Remove and cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely before decorating.
- Melt the white chocolate in a microwave safe bowl for about 20-30 seconds. Use a spoon to drizzle the white chocolate over the cookies and decorate with crushed candy cane.
- Cookies can be stored in an airtight container for up to 1 week.
Nutrition
Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 43mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg