Holiday Cookies with Tea: Maple Chai Cookies & White Chocolate Frosted Matcha Cookies

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Holiday season is upon us! With Thanksgiving just around the corner and holiday parties not far behind, we thought we’d share a couple of our favorite recipes for cookies that are made with tea. These treats are a delightful way to show off your love of tea to friends and family – or maybe try out a new flavor for yourself! We find that maple chai cookies offers a wonderful contrast to darker, smoky teas like Dominion Caravan, while the matcha cookies pair excellently with Japanese greens like Shincha.

Maple Chai Cookies

Maple Chai Cookies

Maple Chai Cookies

1 cup butter, softened
1 cup packed dark brown sugar
1 egg
1 cup real maple syrup (Grade B syrup will give you a darker, richer flavor. We sourced ours from a local producer, Vale of the Blue Ridge Maple)
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
3¾ cups all-purpose flour
2 tablespoons maple chai tea

  1. Preheat oven to 350°F (175°C). Grease baking sheets or line with silicone baking mat.
  2. Grind maple chai tea to a fine powder in a spice grinder or food processer and sift out any remaining large particles.
  3. In a large bowl, cream butter and brown sugar together. Add egg, syrup, and vanilla. Mix until blended.
  4. Sift together flour, salt, baking soda, and powdered chai. Stir into wet mixture until well combined.
  5. Using a tablespoon or small cookie scoop, form dough into 1-inch balls. Place on baking sheet about 2 inches apart and flatten slightly.
  6. Bake for 8 to 10 minutes or until lightly golden. Let cool on wire rack.

 

Matcha Cookies with White Chocolate Frosting

Matcha Cookies with White Chocolate Frosting

Matcha Cookies with White Chocolate Frosting

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 tablespoons matcha
1 large egg
1½ cup bleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1-2 cups white chocolate pieces or chips, as needed
Red sprinkles or decorative sugar

 

 

 

  1. In a small bowl, sift matcha until smooth and free of clumps.
  2. In the bowl of a stand mixer, cream together softened butter, sugar, and matcha about three minutes until smooth. Add egg and mix until combined, scraping down the sides of the bowl as needed throughout.
  3. In a separate bowl, whisk or sift together flour, baking soda, cream of tartar, and salt. Add dry mixture to wet and mix until a uniform dough forms, scraping down sides of bowl as needed.
  4. Cover dough and refrigerate for at least one hour.
  5. Preheat oven to 350°F (175°C). Grease baking sheets or line with silicone baking mat.
  6. Using a tablespoon or small cookie scoop, form dough into 1-inch balls. Place on baking sheet about 2 inches apart and flatten slightly.
  7. Bake 13-15 minutes, until the edges of the cookies are set, but not brown. Rest on baking sheet for 3-5 minutes, then transfer to a wire rack.
  8. Melt white chocolate in a double boiler, then generously dollop over each cookie, smoothing with the back of a spoon. Top with sprinkles or decorative sugar as desired.

By Jen Coate

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