Recipes / Matcha Black Cocoa Sugar Cookies

Matcha Black Cocoa Sugar Cookies

By: Posh Little Designs

Matcha Halloween Sugar Cookies, made with dutch-processed black cocoa powder and decorated with Matcha royal icing. All naturally colored. The cookies taste similar to Oreos with a smooth and creamy Matcha finish!

Matcha Black Cocoa Sugar Cookies

SERVINGS: 2 dozen cookies

TIME: 4 hrs

CATEGORY: Desserts

INGREDIENTS

Matcha Black Cocoa Sugar Cookies
• ¾ cups vegan butter (or regular butter)
• 1 cup sugar (½ cup confectioners sugar & ½ cup granulated sugar for soft cookies)
• 2 eggs
• 1 tsp vanilla
• 1 tsp Aiya Culinary Grade Matcha Powder
• 2¼ cups flour
• ¼ cup Dutch processed all natural black cocoa powder
• 1 tsp baking powder
• ½ tsp salt
Matcha Royal Icing
• 2 Tbsp meringue powder
• ¼ cup warm water
• 2 cups confectioners sugar (sifted)
• 1 tsp Aiya Culinary Grade Matcha Powder
• Additional warm water a few drops at time
Supplies
• Tipless piping bags
• Small open star piping tips
• Edible gold dust
• Parchment paper
• Seasonal cookie cutters

DIRECTIONS

Matcha Black Cocoa Sugar Cookies
1. Preheat oven to 400°F.
2. In a glass bowl, mix together flour, black cocoa powder, baking soda and salt until combined. Set aside.
3. In the bowl of a stand mixer, cream together butter and sugars until combined.
4. Pour eggs, vanilla extract and Matcha powder into the butter and sugar mixture.
5. Mix on med until fully combined.
6. Then pour the dry ingredients (flour, cocoa powder) into egg, sugar and butter mixture.
7. Mix together on medium until fully combined.
8. You'll know your cookie dough is ready when the bowl is clean and most of the dough sticks to the paddle.
9. Place a sheet of parchment paper onto a solid surface and lightly dust with flour.
10. Roll dough out onto the parchment and flour-dusted surface (until about ½ inch thick.)
11. Cut cookie dough into shapes with cutters of choice.
12. Remove excess dough from around the cutout cookies and transfer the cookies on the parchment paper directly to a baking sheet.
13. Bake for 4-5 minutes.
14. Cookies should be soft with a nice crumb texture – not crispy.
15. Place on a cooling rack.
16. Roll out dough onto parchment and repeat steps for remaining cookies.
Matcha Royal Icing
1. In the bowl of a stand mixer, whisk meringue powder and half of ¼ cup warm water together on medium for 2-3 minutes, until thickened and well combined.
2. Switch to a paddle attachment and pour in the Aiya Matcha powder and confectioners sugar.
3. Mix on medium until well incorporated to create royal icing.
4. At this point the icing will be very thick. Add a few drops of the remaining warm water a few splashes at a time until the frosting is the consistency of toothpaste. This is consistency you’ll need for piping the icing onto the outside edges of the cookies.
5. The color of the thick icing will be a soft Matcha green. Add more or less Matcha to achieve desired icing color.
6. Then spoon out ¼ of the toothpaste-like piping icing to a tipless piping bag and tie or seal closed.
7. Add the rest of the warm water to the remaining royal icing and mix on medium until thoroughly combined. The consistency of this icing should be runny.
8. The thinned out icing is for flooding the cookies.
9. If you run a spatula through the icing it should take 5-6 seconds for any lines in the icing to disappear. That's when you know it's ready!
10. If the flood icing is still too thick add additional drops of water one at a time and mix in between to achieve the desired icing consistency. Note that a little bit of water goes a long way!
11. Transfer flood icing to a piping bag and immediately seal closed so it doesn’t dry out.
Decorating the Cookies
1. Place fully cooled cookies on a piece of parchment or a clean working surface.
2. Snip the tip off the outline icing piping-bag.
3. Slowly outline the edges of each cookie with the paste like Matcha icing.
4. Then snip the tip off the flood icing-bag.
5. Squeeze the thin flood icing onto each cookie using a toothpick or scribe to spread it evenly around the surface of the cookie, until fully covered in icing.
6. Quickly poke away any air bubbles you find using a toothpick or scribe.
7. Repeat steps so all cookies are fully covered in icing.
8. Gently set each flooded cookie aside to dry. (Drying takes approximately 60 - 90 minutes.)
9. Then details can be added with thick outline icing.
10. Once cookies have dried, add the decorative details.
11. For ghosts add black eyes and outline the edges of the flooded cookie with thick icing. For pumpkins, use small star tips and thick piped icing to make rosettes.
12. Finish with a dusting of edible glitter, or Matcha powder.
13. Allow two hours to fully dry.
14. Enjoy!
15. Store completed cookies in an airtight container for up to 3 days or freeze for up to 6 months.

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To learn more about the Matcha used in this recipe, click on one of the product links below.