The holidays are all about going HAM, like a said in my most recent YouTube video. And while it is important to make sure that you are taking care of yourself, because mentally it can be quite overwhelming (especially if you’re the one in charge of making all the food even if you didn’t ask for that job.), it is also very important to make HOLIDAY COOKIES. I was sent some culinary grade Matcha from Matcha Love and I decided to make some Matcha Holiday cookies with a turmeric mascarpone glaze. It is a ton of fun to play with natural colors as dye instead of using all those weird B30 and B32’s out there.
You can use any type of cookie cutter you want, if you don’t have a cookie cutter you can freehand it. Have fun and happy holidays!
Feel free to watch the full video here. And don’t forget to like, comment, and subscribe to my page for new videos every Wednesday! I released a special additional holiday video today because I just couldn’t help myself :)
makes about 30 cookies
for the cookies
3/4c sugar (150g)
3 sticks butter (12 oz)
1 t salt
475 g (AP flour) (about 4 cup)
2 tsps vanilla extract
for the icing:
1/2 c mascarpone
2 cup powdered sugar
1 tsp lemon zest
2-3 tbsp milk
4 tsps turmeric
Preheat your oven to 325°F or 163°C.
For this recipe you’re going to want 3 sticks of butter, cubed and at room temp.
3/4 cups granulated sugar, 2 tsps vanilla extract, four cups all purpose flour, scooped and leveled, one teaspoon kosher salt, 20 grams matcha powder, I’m using matcha love culinary grade powder which equates to about 2.5 tablespoons.
In a large bowl, cream together the butter and the sugar until smooth.
Add your vanilla extract and whip again to fully combine.
In a separate bowl combine your flour, matcha powder, and salt. Whisk to combine
Slowly add the dry ingredients to the wet ingredients, mixing until you have a sandy looking dough. just look at that green color… into it.
Turn out onto your countertop and kneed the dough a few times with your hand to shape it into a flat ball. You want your dough to come together enough so it isn’t crumbly anymore and it looks like a sugar cookie dough. Cover with plastic wrap and chill in the refrigerator for about 10 minutes. HOT TIP: You can also make this dough several days in advance and store it in your freezer until you’re ready to use. If you freeze the dough, make sure you take it out about 2 hours before you’re rolling and cutting your dough so it is pliable enough to work with.
Flour your work surface and rolling pin and roll out your cookie dough, until it is about a quarter of an inch thick and cut out with your cookie cutters. If you don’t have a cookie cutter, feel free to use a knife and free hand it. You can make any shape you want. Using an offset spatula or any spatula, carefully lift up the cookies and lay them onto a parchment lined baking sheet. They can be close together because they won’t spread in the oven because we aren’t using a rising agent.
If you want, you can brush a little bit of milk or heavy cream onto your cookies before you bake them to give them a little sheen but that’s completely optional.
Bake your cookies for 8-10 minutes, rotating them halfway through the baking process.
For the glaze, start by combining 3 tbsps of milk with 4 tsps of turmeric withover a medium low heat and whisk to combine. You can use any kind of milk you want, I’m using coconut almond milk here.
Transfer to a bowl and set aside. You’ll also need 1 tsp of vanilla extract, 2 cups powdered sugar, sifted, 1/2 cup mascarpone cheese, 1 tsp lemon zest.
Combine all ingredients except the turmeric milk and whisk until smooth. Next, add the turmeric milk one tbsp at a time until your desired consistency is reached.
Spread onto the cooled cookies and top with sprinkles if you want.