Matcha & White Chocolate Snowflake Cookies: Your New Holiday Obsession
Hey there, friend! Isla here from BiteTide, coming at you from my flour-dusted kitchen with a cookie recipe that’s about to become your new holiday superstar. I’m talking about my Matcha & White Chocolate Snowflake Cookies. Just saying the name makes me want to do a little happy dance.
Now, I know what you might be thinking. “Matcha? In a cookie? Is that… *festive*?” And to that I say, with a big, enthusiastic grin: ABSOLUTELY. Forget what you know about classic red and green for a second. These cookies bring the holiday spirit in the most beautiful, modern way. Imagine a tender, buttery sugar cookie, but it’s got this gorgeous, earthy flavor from vibrant green tea matcha, and then—BAM!—you hit a pocket of sweet, creamy white chocolate. They’re like a little winter wonderland for your taste buds, shaped into delicate snowflakes and dusted with a touch of sparkle.
I created these gems for anyone who wants to shake up their cookie tray without causing a kitchen meltdown. They’re subtly sweet, incredibly chic, and secretly simple. Plus, I’ve built in a super-easy vegan option right into the recipe, because everyone deserves a bite of this magic. So, are you ready to ride this flavor wave with me? Let’s preheat those ovens and make some memories (and a delicious mess).
A Snowy Memory & A Spark of Inspiration
This recipe actually has its roots in a slightly chaotic, but totally magical, memory. I grew up in a coastal town where snow was a rare, glittering event. One particular December, we got a proper snowfall—the kind that makes the whole world go quiet and soft. My grandma, seeing our wide-eyed wonder, decided we weren’t just going to watch it from the window. She bundled us up, and we spent the afternoon catching snowflakes on our tongues and trying to trace their impossibly intricate designs with mittened fingers.
When our fingers were too numb to feel our faces, we stumbled back inside, smelling of cold air and wool. To warm us up, Grandma handed us mugs of hot chocolate, but hers was different. It was this pale, beautiful green. “It’s matcha,” she’d said with a wink. “Warmer than the sun.” That first sip was a revelation—earthy, rich, and so deeply comforting. These cookies are my edible love letter to that day: the delicate structure of a snowflake, the warm, unique comfort of matcha, and the sweet, creamy joy of a treat shared with someone you love. It’s a little bit of nostalgia, baked into every single bite.
Gathering Your Cookie Crew: The Ingredients
Alright, let’s gather our squad! These ingredients are simple, but each one plays a starring role. Here’s the breakdown for your shopping list and a few of my favorite chef-y insights.
- 2¼ cups All-Purpose Flour: This is the backbone of our cookie, giving it that perfect structure and tender crumb. If you need a gluten-free swap, a 1:1 gluten-free baking blend works like a charm!
- 1 tbsp Culinary-Grade Matcha Powder: This is non-negotiable, friends! You need *culinary-grade* matcha for baking—it’s more affordable and robust than the ceremonial kind used for tea. Its vibrant green color and earthy flavor are the soul of this cookie. Don’t skimp here!
- ½ tsp Baking Powder: Our little leavening agent that gives the cookies a slight lift, keeping them tender instead of rock-hard.
- ¼ tsp Salt: The flavor enhancer! Salt makes the sweet taste sweeter and the matcha flavor pop. Trust me on this.
- ¾ cup Unsalted Butter (or Vegan Butter), softened: This creates that melt-in-your-mouth texture. For the vegan option, I’m a huge fan of Miyoko’s Kitchen or Earth Balance sticks. Pro tip: “Softened” means you can make a clear indent with your finger, but it’s not melting. This is key for creaming!
- ¾ cup Granulated Sugar: For sweetness and that classic sugar cookie texture.
- 1 Flax Egg (1 tbsp ground flaxseed + 3 tbsp water) OR 1 Regular Large Egg: The binder! The flax egg is a fantastic vegan substitute—just whisk the flax and water together and let it sit for 5-10 minutes until it’s gloopy. It works like a dream.
- 1 tsp Vanilla Extract: The warm, aromatic note that ties all the other flavors together in a cozy bow.
- ½ cup Chopped Vegan White Chocolate or Regular White Chocolate Chunks: I prefer chopping a bar myself for those rustic, melty pockets, but chips work too! Look for brands like King David or Pascha for vegan white chocolate.
- Optional: Powdered Sugar or Decorative Sugar for Topping: The “snow” on our snowflakes! A light dusting of powdered sugar looks elegantly wintry, while some sparkly sanding sugar adds festive crunch.Print
Matcha & White Chocolate Snowflake Cookies (With Vegan Option)
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
Description
These Matcha & White Chocolate Snowflake Cookies are a modern, subtly sweet spin on classic holiday cut-outs. Earthy matcha green tea pairs beautifully with creamy white chocolate chunks, all wrapped in a tender sugar cookie base. Shaped like snowflakes and finished with a dusting of sparkle, they’re eye-catching, crowd-pleasing, and easily made vegan with a couple of simple swaps.
Ingredients
Scale2¼ cups all-purpose flour
1 tbsp culinary-grade matcha powder
½ tsp baking powder
¼ tsp salt
¾ cup unsalted butter (or vegan butter), softened
¾ cup granulated sugar
1 flax egg (1 tbsp flaxseed + 3 tbsp water) or 1 regular egg
1 tsp vanilla extract
½ cup chopped vegan white chocolate or regular white chocolate chunks
Optional: powdered sugar or decorative sugar for topping
Instructions
In a bowl, whisk flour, matcha powder, baking powder, and salt.
In a separate bowl, cream butter and sugar until fluffy. Add egg or flax egg and vanilla, mixing until smooth.
Gradually add dry ingredients to wet, stirring until a soft dough forms. Fold in white chocolate chunks.
Divide dough in half, wrap in plastic, and chill for 1 hour.
Preheat oven to 350°F (175°C). Roll dough to ¼-inch thickness on a floured surface. Cut with snowflake cookie cutters and place on a lined baking sheet.
Bake for 8–10 minutes, just until edges are set. Cool on pan 5 minutes, then transfer to a wire rack.
Dust with powdered sugar or sprinkle with festive sanding sugar once cooled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
Nutrition
- Calories: 130–150
- Fat: 7g
- Carbohydrates: 16g
Let’s Get Baking: The Step-by-Step Magic
Okay, team! This is where the fun begins. Put on your favorite holiday playlist, and let’s turn these ingredients into edible art. I’m walking you through every step with all my best kitchen hacks.
- Whisk the Dry Team: In a medium bowl, whisk together your flour, matcha powder, baking powder, and salt. I like to give the matcha a good sift through a fine-mesh sieve as I add it to avoid any pesky clumps. Whisk it until you have a beautifully uniform green powder. Chef’s Hack: Taking the extra 60 seconds to whisk your dry ingredients ensures the leaveners and matcha are evenly distributed, meaning every single cookie bakes up perfectly.
- Cream the Butter & Sugar: In a separate, larger bowl, beat the softened butter and granulated sugar together with an electric mixer (or a stand mixer with the paddle attachment) on medium speed for about 2-3 minutes. You’re looking for it to become light, pale, and fluffy. This step is crucial because it incorporates air into the dough, giving us a lighter cookie. Chef’s Hack: Don’t have a mixer? No worries! A sturdy wooden spoon and some good old-fashioned elbow grease will do the trick. Just beat it like it owes you money until it’s nicely combined and a bit fluffier.
- Add the Wet Ingredients: Scrape down the sides of the bowl with a spatula. Add your flax egg (or regular egg) and the vanilla extract. Mix on low speed until everything is smoothly incorporated. It might look a little curdled at first if you’re using vegan butter, but just keep mixing—it will come together!
- Combine the Teams: With your mixer on low speed, gradually add the dry ingredients to the wet. Mix until *just* combined and a soft dough forms. You’ll know it’s ready when no dry streaks of flour remain. Chef’s Hack: Be careful not to overmix at this stage! Overworking the dough develops gluten and can make the cookies tough. A few floury streaks are better than mixing for too long.
- Fold in the Good Stuff: Switch to a spatula and gently fold in those glorious white chocolate chunks. Make sure they’re evenly distributed throughout the green dough.
- Chill Out: Divide the dough in half, shape each half into a disc, and wrap them tightly in plastic wrap. Now, the hardest part: pop them in the fridge to chill for at least 1 hour. Chef’s Hack: This chilling step is non-negotiable! It firms up the butter, which prevents the cookies from spreading into puddles in the oven. It also allows the flour to fully hydrate, giving us a cleaner cut-out shape. Use this time to clean up or have a cup of tea!
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Trust me, this is a lifesaver for easy cleanup and preventing sticking.
- Roll & Cut: Take one disc of dough out of the fridge. On a lightly floured surface, roll it out to about ¼-inch thickness. Too thin, and they’ll be crispy; too thick, and they won’t cook evenly. Use your snowflake cookie cutter to stamp out shapes, and carefully transfer them to your prepared baking sheet, leaving about an inch between each. Chef’s Hack: If the dough gets too soft and sticky while you’re working, just pop the whole sheet of cut-out cookies into the freezer for 5 minutes before baking. This helps them hold their shape beautifully.
- Bake to Perfection: Bake for 8-10 minutes. You’re looking for the edges to be just set. The centers might still look a tiny bit soft—that’s exactly what we want! They will continue to firm up as they cool. Chef’s Hack: For even baking, rotate your baking sheet halfway through the cook time.
- Cool & Decorate: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Once they’re fully cool, dust them with powdered sugar using a fine-mesh sieve or sprinkle on your decorative sugar. Chef’s Hack: Decorating once they’re cool prevents the sugar from melting and getting sticky.
Sharing the Joy: How to Serve These Snowflakes
Presentation is part of the fun! I love arranging these cookies on a beautiful wooden board or a vintage cake stand. Stack them at different heights to show off their intricate shapes. They’re a stunning addition to any holiday cookie box—pair them with classic chocolate chip and gingerbread for a trio that has something for everyone. And of course, they’re best served with a hot mug of coffee, a latte, or even a cup of pure matcha to double down on that gorgeous green tea flavor. Gather your people, pour the drinks, and watch these snowy delights disappear!
Make It Your Own: Fun Recipe Variations
Feel like playing? This dough is a fantastic canvas for your creativity! Here are a few of my favorite twists:
- Citrus Zest: Add the zest of one lemon or orange to the dough when you cream the butter and sugar. The bright citrus cuts through the richness beautifully.
- Matcha Glaze: Skip the dusting sugar and whip up a simple glaze with powdered sugar, a splash of milk (or plant milk), and an extra ½ tsp of matcha powder. Drizzle it artfully over the cooled cookies.
- Dark Chocolate Swap: Not a white chocolate fan? Swap in vegan dark chocolate chunks for a more intense, bittersweet contrast.
- Nutty Crunch: Fold in ¼ cup of finely chopped pistachios along with the white chocolate for a lovely color and texture contrast.
From My Kitchen to Yours: Chef’s Notes
This recipe has seen a few evolutions in my kitchen. The first time I made them, I was so excited I forgot the baking powder. Let’s just say we ended up with some very dense, very flat “snow puddles.” They still tasted good, but they definitely didn’t have that perfect tender lift! It was a great reminder that even simple steps matter.
I’ve also learned that the quality of your matcha truly makes or breaks this cookie. A vibrant, high-quality culinary matcha will give you that beautiful jade green color and a smooth flavor. A lower-quality one can be bitter and murky-looking. It’s the one ingredient I encourage you to invest in!
Finally, this dough freezes like a dream. You can make the dough discs, wrap them well, and freeze them for up to 3 months. Just thaw in the fridge overnight before rolling and cutting. You can also freeze the baked and cooled cookies for a quick holiday treat anytime a craving wave hits!
Your Questions, Answered: FAQs & Troubleshooting
Q: My matcha cookies turned out bitter. What happened?
A: This is almost always due to the matcha quality or quantity. Be sure you’re using *culinary-grade* matcha, not ceremonial. Also, measure carefully! Too much matcha can overwhelm the cookie. If you’re new to matcha, you can reduce it to 2 teaspoons for a milder flavor.
Q: My dough is too sticky to roll out. Help!
A: No panic! This usually means it needs more chilling time. Pop it back in the fridge for another 30 minutes. When rolling, make sure your surface and rolling pin are well-floured. You can also roll the dough between two sheets of parchment paper, which eliminates the need for extra flour and prevents sticking.
Q: Can I make these without a stand mixer?
A: You absolutely can! A good old-fashioned wooden spoon and a strong arm are all you need. It might take a little extra effort to cream the butter and sugar to that fluffy stage, but it’s a great arm workout. Consider it part of the baking experience!
Q: Why did my cookies spread and lose their shape?
A: The usual suspects are: 1) Your butter was too soft or melted. 2) The dough didn’t chill long enough. 3) Your oven might be running cool. Make sure your butter is just softened, not greasy, and always give that dough a solid hour in the fridge. An oven thermometer is a cheap and invaluable tool to ensure your temperature is accurate!
Quick Nutritional Snapshot
Please note: This is an estimate for 1 cookie (based on 24 cookies per batch) and will vary based on specific ingredients used.
- Approx. Calories: 130-150
- Protein: 2g
- Carbohydrates: 16g
- Fat: 7g
- Dietary Notes: Easily made vegan with plant-based butter, a flax egg, and vegan white chocolate. For gluten-free, use a 1:1 GF flour blend.
Prep Time: 20 minutes | Chill Time: 1 hour | Cook Time: 10 minutes | Total Time: 1 hour 30 minutes | Servings: 24 cookies
There you have it! My all-time favorite festive cookie that’s anything but ordinary. I hope you love making (and eating!) these Matcha & White Chocolate Snowflake Cookies as much as I do. Don’t forget to tag me @BiteTide on Instagram or Pinterest so I can see your beautiful creations! Happy baking!
– Isla 💛
