I have a bit of a confession to make. It might sound odd, given today’s recipe, but…I have a bit of a love/hate relationship with matcha. I know, I know. Here I am making you white chocolate shamrock matcha cookies and then go and say something like that.
Matcha lattes are something I, Alyssa, just can’t seem to get into. But matcha baked goods? It was matcha love (See what I did there?!) at first bite.
Naturally, what better time is there to pull out the matcha (aka green) baked goods than to celebrate St. Patty’s Day?
Not only is it a nice diversion from the typically mint-flavored treats this time of year, but matcha also has health benefits, which, in my mind, translates to these matcha sugar cookies basically being vitamins. Ok, ok, not really, but a girl can dream, right?!
Truthfully, the matcha flavor is so light (and tastes nuttier than it does like tea) that even non-matcha lovers can get behind these cookies.
I mean, let’s be real, though. Who couldn’t get behind a shamrock shaped sugar cookie that’s been dipped in white chocolate? After all, shamrocks are rumored to bring good luck and who doesn’t want a little of that, especially when it comes in the form of a cookie?
Once the chocolate has hardened, eat a cookie (or three) for good luck. Store any leftovers in an airtight container. Don’t forget to share the “good luck” with your friends!
How do you enjoy matcha? Do you prefer a latte or baked goods, or both?
White Chocolate Shamrock Matcha Cookies
- 0.67 cup Unsalted butter, softened to room temperature
- 0.75 cup Granulated sugar
- 1 Egg
- 0.5 tsp Salt
- 2.5 tbsp Matcha powder
- 1 tsp Baking powder
- 1.75 cup all-purpose flour
- 12 oz white chocolate chips
- In the bowl of a stand mixer, beat together the butter and sugar, on medium speed, until creamy, about two minutes. Add in the egg and vanilla and continue beating, until the mixture is fluffy, about two more minutes.
- Next, add the salt, matcha and baking powder. Blend until incorporated, about 30 seconds.
- Lastly, add in the flour. Beat just until the majority of the flour is incorporated. Finish stirring by hand, so as not to overmix.
- Gather the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least an hour, or up to two days.
- When you’re ready to make the cookies, allow the dough to sit out for about 10 minutes. Meanwhile, preheat the oven to 350 degrees. Line a baking sheet with a silpat mat and set aside.
- Once the dough has softened slightly, roll it out, on a well-floured surface, to about a ¼” thick. Cut out cookies using a shamrock cookie cutter. Place on the lined baking sheet, leaving about an inch between each cookie.
- Bake for 8-10 minutes, or until the edges are just slightly browned.Transfer the cookies to a baking rack and allow to cool.
- Once the cookies have cooled, melt the chocolate. Dip the cookies in, either completely or halfway, and then place them back on the baking rack to allow the chocolate to harden.
- If desired, add on sprinkles, or, make green chocolate by adding a few drops of green food coloring to some of the melted white chocolate, and then drizzle that on to the cookies.
She adores the beach, has an unhealthy obsession with striped shirts, loves a good margarita and has a fierce sweet tooth. When she’s not working, she can usually be found planning her next meal, her next outfit or her next getaway.