Tricolor Matcha Sugar Cookies 

These Tricolor Matcha Sugar Cookies remind us of the colorful “play dough” cookies of our youth…with a dash of sophistication thanks to the matcha powder. But, don’t worry if you’re not huge on matcha, we even out this earthy powder with the flavors of freeze-dried blueberries and peaches. Each bite welcomes a new combination of flavors as you taste the purple, orange, and green sections.

Tips for Keeping Colors Separate in These Matcha Sugar Cookies

If you’ve ever painted a picture or colored in a page with markers, you know how easily touching colors can turn into a brown mess. In order to keep the colors from combining in these Matcha Sugar Cookies, there are a few steps you can take while forming them.

Firstly, all your doughs need to be a similar consistency. You can also chill your doughs in the fridge for half an hour to ensure a firm yet pliable mixture. The second key to keeping these colors separate is to handle your dough carefully. As you go to roll each color into one ball, you want to use equal amounts of each color and light pressure when rolling so they do not all squish together. If you do prefer more of a mixed tie-dye pattern, you can roll your doughs into logs, press them into one larger log, and cut out cookies from there.

Tricolor Matcha Sugar Cookies 

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• Author: Keith Recker
• Yield: 20 Cookies 1x

Print Recipe

Description

Bite into the flavors of matcha, peach, and blueberry all in one perfect sugar cookie.

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Ingredients

Scale 1x2x3x

For the cookies: 

• 1 cup unsalted butter
• 1 1 ⁄4 cups sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 1 ⁄4 cups flour
• 1 ⁄2 tsp baking powder
• 1 ⁄4 tsp baking soda
• 1 ⁄2 tsp salt
• 3 tbsp freeze-dried blueberry powder (or raspberry)
• 3 tbsp freeze dried peach powder (or strawberry)
• 2 tbsp matcha powder

For rolling: 

• ½ cup sugar
• 3 tbsp ground ginger

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Instructions

1. Preheat oven to 325°F. Line a baking sheets with parchment paper or silicone baking sheets.
2. In a stand mixer, cream together butter and sugar until fluffy.
3. Add the egg and vanilla. Beat until combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Add the flour mixture to the butter mixture a cup at a time and mix until combined, scraping down the bowl as needed.
6. Divide the dough equally into three small bowls. Add blueberry powder to the first bowl, matcha powder to the second, and peach powder to the third. Mix the contents of each bowl to combine well. Place a teaspoon in each bowl. Wash your hands in between handling each bowl so as not to combine colors.
7. In a bowl, whisk together sugar and ginger for rolling.
8. Take a teaspoon of dough from each bowl. Roll together the three doughs just enough to form a ball. Let the colors stay separate!
9. Roll the tri-colored cookie balls in the sugar and ginger mixture.
10. Place the cookie balls on the baking sheets. Leave space between them. Prior to baking, and press down gently twice on each ball with a fork, as you would with a traditional peanut butter cookie.
11. Bake for 15 minutes, until edges are just begging to show traces of gold.
12. Place on cooling rack or clean, cool surface until they reach room temperature.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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