Christmas sugar cookies with a twist!
These raspberry and matcha sugar cookies are just what the standard Christmas cookie needed. The raspberry adds a freshness to the cookies that you normally just don’t get from a sugar cookie and the matcha cookie is subtle and delicious.
Oh, and did I mention they’re also marbled?
Click through for the Christmas sugar cookie recipe details AND be sure to scroll down to the bottom for more holiday recipes like this one. I teamed up with some of my blogging buds for a virtual cookie exchange and everyone has a different Christmas cookie recipe to share.
Ingredients for Marbled Raspberry and Matcha Sugar Cookies
I used the recipe from the iced sugar cookies I made a while back, but I had to readjust some of the measurements for the different dough. Here’s everything you’ll need:
- 2 sticks of softened unsalted butter
- 2 cups of sugar
- 2 eggs
- 2 1/3 cups of flour
- 1 tsp of vanilla
- 1 – 1.2oz freeze dried raspberry package (I got mine at Trader Joe’s)
- 1/4 cup of matcha mix (I used the Matcha Green Tea Latte Mix from Trader Joe’s)
- 1 package of white chocolate chips
How to Make Sugar Cookie Dough
Preheat oven to 350 degrees. You’ll need:
- 1 stick of butter
- 1 cup of sugar
- 1 egg
- 1 1/3 cup of flour
- 1/2 tsp of vanilla
In a mixer, cream the butter and sugar together until combined. Next add in the egg and vanilla and mix until combined.
Finally, slowly fold in the flour and mix until everything is combined.
Roll the cookie dough into a ball, wrap with plastic wrap, and allow it to chill in the fridge for at least 30 minutes. Or you can freeze it and use at a later date.
How to Make the Raspberry Sugar Cookie Dough
You’ll need:
- 1/2 of a stick of butter
- 1/2 cup of sugar
- 1/2 of an egg
- 1/4 tsp of vanilla
- 2/3 cup of flour
- 1 oz freeze dried raspberry package (I got mine at Trader Joe’s)
Using a food processor or a grinder, grind up the freeze dried raspberries to powder form. Set aside.
In a mixer, cream the butter and sugar together until combined. Next add in the egg and vanilla and mix until combined.
Finally, slowly fold in the flour and 1/4 cup of the raspberry powder and mix until everything is combined.
Roll the cookie dough into a ball, wrap with plastic wrap, and allow it to chill in the fridge for at least 30 minutes. Or you can freeze it and use at a later date.
How to Make Matcha Sugar Cookie Dough
You’ll need:
- 1/2 of a stick of butter
- 1/2 cup of sugar
- 1/2 of an egg
- 1/4 tsp of vanilla
- 2/3 cup of flour
- 1/4 cup of matcha powder (I used the Matcha Green Tea Latte Mix from Trader Joe’s)
In a mixer, cream the butter and sugar together until combined. Next add in the egg and vanilla and mix until combined.
Finally, slowly fold in the flour and matcha powder and mix until everything is combined.
Roll the cookie dough into a ball, wrap with plastic wrap, and allow it to chill in the fridge for at least 30 minutes. Or you can freeze it and use at a later date.
How to Marble Cookie Dough
Once your dough has chilled, let it set out at room temperature for 5-10 minutes, so that you can easily work with it.
Separate the plain sugar cookie dough in half. Working with one color at a time, break a part the white dough and one of the colored balls of dough into random pieces and carefully kneed together. Be careful not to over kneed or you’ll lose the marbling effect.
Roll your marbled dough to a 1/4″ thickness and cut with any desired cookie cutter shape. I wanted circles so I just used a water glass.
Set your cut cookies aside and repeat with the other colored dough.
Bake for 12 – 15 min. Once baked thoroughly, remove and cool on parchment paper or a wire cooling rack.
How to Melt White Chocolate and Dip Sugar Cookies
Empty the white chocolate chips into a small but deep microwave safe bowl (at least 3 in deep). Set your microwave to 50% heat and heat the chips in 30 second increments. After 30 seconds, take out and stir.
Once the chips are mostly melted (it took about 3 of times of taking out and stirring for me), stir and let the remaining solid chocolate melt with the residual heat.
Cover a cookie sheet or a cutting board with parchment paper. You’ll use this to place your chocolate dipped cookies. Make sure its small enough to go into your fridge or that you’ve cleared off some shelf space for it.
After the cookies have cooled completely, start dipping them halfway into the bowl. Place the dipped cookies on the parchment covered cookie sheet or cutting board. Once all the cookies have been dipped, transfer them to the fridge to allow them to cool and harden. After 10 minutes or so, you can remove the cookies and get to eating!
Christmas Sugar Cookies: Marbled Raspberry and Matcha Sugar Cookies Recipe
Ingredients
- 2 sticks of softened unsalted butter 2 sticks = 16 tbsp
- 2 cups sugar
- 2 eggs
- 2 1/3 cups flour
- 1 tsp vanilla
- 1 oz package of freeze dried raspberry I got mine at Trader Joe's
- 1/4 cup matcha powder I used the Matcha Green Tea Latte Mix from Trader Joe's
- 16 oz white chocolate chips
Instructions
How to Make Sugar Cookie Dough
- Preheat oven to 350 degrees. You'll need: 1 stick of butter, 1 cup of sugar, 1 egg, 1 1/3 cup of flour, 1/2 tsp of vanilla.
- In a mixer, cream the butter and sugar together until combined. Next add in the egg and vanilla and mix until combined.
- Finally, slowly fold in the flour and mix until everything is combined.
- Roll the cookie dough into a ball, wrap with plastic wrap, and allow it to chill in the fridge for at least 30 minutes. Or you can freeze it and use at a later date.
How to Make the Raspberry Sugar Cookie Dough
- You'll need: 1/2 of a stick of butter, 1/2 cup of sugar, 1/2 of an egg, 1/4 tsp of vanilla, 2/3 cup of flour, 1 oz freeze dried raspberry package (I got mine at Trader Joe's)
- Using a food processor or a grinder, grind up the freeze dried raspberries to powder form. Set aside.
- In a mixer, cream the butter and sugar together until combined. Next add in the egg and vanilla and mix until combined.
- Finally, slowly fold in the flour and 1/4 cup of the raspberry powder and mix until everything is combined.
- Roll the cookie dough into a ball, wrap with plastic wrap, and allow it to chill in the fridge for at least 30 minutes. Or you can freeze it and use at a later date.
How to Make Matcha Sugar Cookie Dough
- You'll need: 1/2 of a stick of butter, 1/2 cup of sugar, 1/2 of an egg, 1/4 tsp of vanilla, 2/3 cup of flour, 1/4 cup of matcha powder (I used the Matcha Green Tea Latte Mix from Trader Joe's)
- In a mixer, cream the butter and sugar together until combined. Next add in the egg and vanilla and mix until combined.
- Finally, slowly fold in the flour and matcha powder and mix until everything is combined.
- Roll the cookie dough into a ball, wrap with plastic wrap, and allow it to chill in the fridge for at least 30 minutes. Or you can freeze it and use at a later date.
How to Marble Cookie Dough
- Once your dough has chilled, let it set out at room temperature for 5-10 minutes, so that you can easily work with it.
- Separate the plain sugar cookie dough in half. Working with one color at a time, break a part the white dough and one of the colored balls of dough into random pieces and carefully kneed together. Be careful not to over kneed or you'll lose the marbling effect.
- Roll your marbled dough to a 1/4" thickness and cut with any desired cookie cutter shape. I wanted circles so I just used a water glass.
- Set your cut cookies aside and repeat with the other colored dough.
- Bake for 12 - 15 min. Once baked thoroughly, remove and cool on parchment paper or a wire cooling rack.
How to Melt White Chocolate and Dip Sugar Cookies
- Empty the white chocolate chips into a small but deep microwave safe bowl (at least 3 in deep). Set your microwave to 50% heat and heat the chips in 30 second increments. After 30 seconds, take out and stir.
- Once the chips are mostly melted (it took about 3 of times of taking out and stirring for me), stir and let the remaining solid chocolate melt with the residual heat.
- Cover a cookie sheet or a cutting board with parchment paper. You'll use this to place your chocolate dipped cookies. Make sure its small enough to go into your fridge or that you've cleared off some shelf space for it.
- After the cookies have cooled completely, start dipping them halfway into the bowl. Place the dipped cookies on the parchment covered cookie sheet or cutting board. Once all the cookies have been dipped, transfer them to the fridge to allow them to cool and harden. After 10 minutes or so, you can remove the cookies and get to eating!
Nutrition
Recipe by Casey Harper for Paper and Stitch
Ready for more Christmas cookie recipes? Be sure to pop over to the other blogs participating in this year’s cookie exchange:
Rudolph Nose Dough Balls from Julie Blanner
Chai Spice Sugar Cookies with Vanilla Bean Drizzle from Lovely Indeed
Reindeer Truffle Cookies from Pizzazzerie
Peppermint Kiss Cookies from Inspired by Charm
Hot Chocolate Marshmallow Linzer Cookies from Freutcake
Boho Rainbow Gingerbread Cookies from Proper
Chocolate Cherry Chunk Cookies from Sugar and Charm
What kind of cookies do you bake for the holidays? See any of this list that you think you’ll try this year?
5 comments | Click here to reply
Brilliant Concept!! Keep up the Good Work!!
NipponLex! I love baking with matcha because the flavor is always really subtle (and not overpowering).
Brittni-Brittni
Okay. I have been loving matcha lately and these sound so so delicious! Can’t wait to try!
LexyOh, I think you’ll really love the raspberry sugar cookie part of this recipe than Paige. The raspberries add such a freshness to it…hard to explain – but super delicious.
Brittni-Brittni
I love anything with raspberry, so these are right up my alley!
Paige
Paige Cassandra Flammhttp://thehappyflammily.com