Matcha Christmas Wreath Cookies
Matcha Christmas wreath cookies with crisp edges, soft centres, and a white chocolate finish. Festive, balanced, and easy to pipe for holiday baking.
Servings 22 serves
Calories 121kcal
Ingredients
- 1⅔ cups all-purpose flour 200 g
- 1 tablespoon matcha powder high-quality culinary or ceremonial grade (6 g)
- ¼ teaspoon fine sea salt 1.5 g
- 1 cup butter or margarine softened (230 g)
- ¾ cup powdered sugar 100 g
- ½ teaspoon vanilla extract 2.5 g
- 2 tablespoons canned coconut cream thick portion, room temperature (30 g)
- 3.5 oz dairy-free white chocolate finely chopped (100 g)
- Sprinkles of choice optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine the flour, matcha and salt.
- In a large bowl, beat the butter or margarine with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until fully combined.
- Add the dry ingredients and mix just until a thick dough forms.
- Add the canned coconut cream and mix until the dough is smooth and pipeable.
- Transfer the dough to a piping bag fitted with a large open star piping tip. Pipe wreath shapes onto the prepared baking sheet, leaving about 1½–2 inches (4–5 cm) between each cookie.
- Chill the entire baking sheet in the refrigerator for 30 minutes so the cookies hold their shape during baking.
- Preheat the oven to 325°F (160°C).
- Bake for 15–17 minutes, until the cookies are set and lightly firm around the edges. Let cool completely on the baking sheet.
- Melt the white chocolate gently over low heat or in short microwave intervals. Dip part of each cooled cookie into the chocolate, let excess drip off, then place back onto parchment paper.
- Add sprinkles before the chocolate sets. Let the chocolate firm up fully before serving or storing.
Notes
Recipe credit
This recipe is from Matcha Butter Cookies by Gail from Teak & Thyme. This version has very minor changes with vegan substitution options, coconut cream and small method adjustments. Visit Teak & Thyme for more beautifully developed baking recipes and flavor ideas. Butter vs margarine
Conventional dairy butter is what the original recipe used, but if making this vegan, a firm, block-style vegan butter is the closest swap. I used margarine chilled straight from the fridge. Tips if using margarine
This dough is designed for piping wreath shapes using a large open star tip. If you prefer not to pipe, chill the dough until firm, then roll into small balls and lightly flatten. The cookies will spread more and will not hold the wreath detail, though the flavor and texture still work well.
This recipe is from Matcha Butter Cookies by Gail from Teak & Thyme. This version has very minor changes with vegan substitution options, coconut cream and small method adjustments. Visit Teak & Thyme for more beautifully developed baking recipes and flavor ideas. Butter vs margarine
Conventional dairy butter is what the original recipe used, but if making this vegan, a firm, block-style vegan butter is the closest swap. I used margarine chilled straight from the fridge. Tips if using margarine
- Use a firm block or sturdy tub, not a very soft spread
- Chill the piped cookies well before baking
- If the dough feels too soft, refrigerate the filled piping bag for 10–15 minutes
- Avoid adding extra liquid unless the dough is difficult to pipe
This dough is designed for piping wreath shapes using a large open star tip. If you prefer not to pipe, chill the dough until firm, then roll into small balls and lightly flatten. The cookies will spread more and will not hold the wreath detail, though the flavor and texture still work well.
Nutrition
Calories: 121kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 97mg | Potassium: 20mg | Fiber: 1g | Sugar: 3g | Vitamin A: 428IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.5mg