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Christmas Sugar Cookies: Marbled Raspberry and Matcha Sugar Cookies Recipe

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.
Servings: 36 cookies
Calories: 195kcal

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

Serving: 36cookies | Calories: 195kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 16mg | Potassium: 51mg | Fiber: 1g | Sugar: 19g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg