These Christmas tree cookies skip the food dye and instead rely on matcha for their naturally vibrant green color. As an added bonus, the finely ground tea brings a pleasant, balanced bitterness that pairs nicely with the confectioners’ sugar icing. Keep the cookies understated and elegant with a simple dip in glaze, or add a bit of glitz with a shower of sparkling sugar or sprinkles.
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To make the cookies: In the bowl of a stand mixer fitted with the flat beater attachment or in a large bowl, sift the confectioners’ sugar and matcha.
Add the butter, yolk, salt, and lemon emulsion and beat on low speed until smooth, 2 to 3 minutes.
Add the flour and continue to mix on low until the dough comes together and no dry streaks remain, 1 to 2 minutes.
Divide the dough roughly in half while still in the bowl; transfer each half (about 375g each) to a piece of plastic or reusable wrap. Shape into 1"-thick slabs, wrap well, and refrigerate for at least 2 hours, or overnight.
To bake the cookies: When ready to bake, remove the dough from the refrigerator and let it soften at room temperature until it is pliable enough to roll, 30 to 60 minutes. Meanwhile, preheat the oven to 325°F with a rack in the center.
Working with one half of the dough at a time (keep the other half wrapped at room temperature), place it between two pieces of lightly floured parchment and then roll it out to 1/4" thick.
Use a floured cutter to cut shapes, placing the cookies close together on parchment-lined baking sheets as you go (the cookies will barely spread). Gather any scraps, reroll, and cut more shapes until you’ve used as much dough as possible.
Bake the cookies, one tray at a time, for 12 to 14 minutes, until slightly puffed, set on top, and just beginning to take on slight color at the bottom edge (the cookies should not brown). Let the cookies cool completely on the baking sheet.
To decorate the cookies: Sif the confectioner's sugar into a wide, shallow bowl. Add the corn syrup and 2 tablespoons (28g) of the milk to make a thin, spreadable icing. (The icing should be thinner than molasses in consistency but thicker than cream.) If needed, add the remaining 1 tablespoon (14g) milk to achieve this consistency.
Dip the cookies in the icing to completely cover their tops, encouraging any excess to fall back into the bowl, or use a small offset spatula to spread a thin coat over the surface. While the icing is still wet, garnish with sugar or sprinkles, as desired.
Let the icing set before serving or storing the cookies, about 30 minutes.
Storage information: Store leftover Christmas tree cookies airtight at room temperature for several days; freeze cookies, preferably undecorated, for longer storage.
Tips from our Bakers
Compared to culinary-grade matcha, the more expensive ceremonial-grade matcha will give your cookies a more vibrant green hue.
