Matcha Sugar Cookies with Royal Icing Recipe | PANATEA

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Matcha Sugar Cookies with Royal Icing

Recipe contributed by our friends at Tasting Table. Find us on their (mouthwatering) cookie matrix, where “classy” meets “new school” ;)

Sugar Cookies with Royal Icing (Makes 48 Medium Cookies)

Ingredients: Sugar Cookies
      • 2 1/4 cups all-purpose flour, plus more for dusting (Note: Substitute 3 tablespoons of flour with PANATEA Ceremonial or Culinary matcha to get that earthy flavor and emerald color!)
      • 3/4 teaspoon kosher salt
      • 1/4 teaspoon baking soda
      • 1/4 teaspoon baking powder
      • 1/4 cup unsalted butter, softened
      • 3/4 cup granulated sugar
      • 1 large egg
      • 1 1/2 teaspoons vanilla extract
      • 1/2 teaspoon almond extract
Ingredients: Royal Icing
      • 4 cups powdered sugar
      • 2 large egg whites
      • 1 teaspoon fresh lemon juice or cider vinegar
      • 1-2 tablespoons water
Directions: Sugar Cookies
  1. In a medium bowl, combine the flour, matcha, salt, baking soda and baking powder. Set aside.
  2. In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until pale and fluffy (4 min). Add the egg and mix until combined.
  3. Stir the vanilla and almond extracts into the mixer.
  4. Reduce the mixer speed to low and add the flour mixture until just combined.
  5. Wrap the dough tightly in plastic wrap, using the plastic to help shape the dough into a disk.
  6. Refrigerate for a minimum of 30 minutes, up to 2 days (or freeze for up to 1 month).
  7. Lightly flour a kitchen surface, place the dough disk on top and lightly flour the dough. Using a rolling pin, gently pound the dough to a ½-inch thickness, then roll to a generous ⅛-inch thickness.
  8. Use a cookie cutter to punch out shapes and transfer them to the prepared baking sheet. Gather the scraps into a bowl and roll them out up to 2 times more, chilling if the dough becomes too sticky.
  9. Preheat the oven to 350°.
  10. Line a cookie sheet with parchment paper and set aside.
  11. Bake until the bottoms and edges of the cookies begin to turn golden brown (7-10 minutes).
  12. Remove and transfer cookies to a cooling rack. Wait until the cookies are completely cool to frost as desired.
Directions: Sugar Cookies
  1. In a large bowl, whisk the powdered sugar with the egg whites, lemon juice and 1 teaspoon of water, adding more water as needed, until a thin and shiny glaze forms.
  2. Cover with plastic wrap, letting the wrap touch the icing, until ready to use (makes about 2 cups).