I made the original batch of these cookies a few months ago and was delighted by the end result. The green tea (I specifically use matcha—it works best since it’s finely ground, and the color is lovely) flavor is distinct, but not overpowering, and the tiny bites of ginger you get throughout simply elevate the entire cookie.

So, with my first batch being incredibly popular with friends and family alike, I knew I had to make them again, especially since Spring has sprung. From the color to the delicate flavor, these green tea latte sugar cookies are perfect for the season.

And just a quick note on matcha … yes, it’s expensive. However, do not use the kind of matcha that would be consumed during a high tea. Instead, that was affordable, but probably isn’t as pure as the more expensive teas. The flavor works just fine in the cookies, and who knows … it might make a tasty latte. I just haven’t tried it yet!

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Green tea latte sugar cookies with crystallized ginger

Yield: 30-50 cookies, depending on the cookie cutter

Ingredients

3 1/4 cups flour
3 tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, cold
1 cup sugar
1 egg
1/2 tsp vanilla extract
1 1/2 tbsp matcha
1/3 cup finely chopped crystallized ginger

Directions

Heat the oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper or baking silicone.

Combine the flour, baking powder, salt and matcha in a bowl. Set aside.

Using a standmixer, cream the cold butter and sugar into light and fluffy, about 5-7 minutes.

Add the egg to the butter and sugar and mix to combine.

Add the almond extract, mixing to combine.

Gradually add the dry ingredients, scraping down the bowl as necessary. The dough should be slightly tacky and a little crumbly. If it still feels wet, add more flour, 1 tsp at a time.

Gently mix in the crystallized ginger.

Scrape down the bowl one more time and place the dough in the fridge to chill for 30 minutes.

Once the dough has chilled, prepare your work surface to roll out the dough by scattering it with flour.

Roll the dough out to about 1/8-inch thick.

Use your cookie cutters to cut out shapes, placing them on the prepared cookie sheets. Once a sheet is full, place it in the fridge for 10 minutes.

Once the cut out cookies have had time to chill on the pans, take them out and bake for 10-12 minutes.

Cool fully on a wire rack.

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