Matcha + Earl Grey Sugar Cookies

Did you even celebrate Christmas if you didn’t bake sugar cookies? Well, in all honesty, this was actually my first year ever making sugar cookies AND decorating them with icing. Though it took me longer than expected, I had no regrets. ZE-RO. It was REALLY fun! Hopefully it’s not too late for you to start stirring up a batch for a thoughtful gift to give or just indulging them simply for enjoyment. Better yet, share these with your loved ones over a nice cup of coffee or tea beside the fire. It’ll definitely be a sweet holiday memory. Cheers, and wishing everyone a bright and lovely CHRISTmas!

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Yield: 24 cookies

Ingredients:

  • 1 1/8 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 3/4 tsp vanilla
  • 2 3/4 cup flour (+ extra to work with dough when rolling)
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 earl grey tea pouch
  • 1 tsp matcha powder

 

Directions:

  1. Preheat oven to 400F. Line cookie tray with parchment paper.
  2. In a stand mixer, cream butter and sugar until creamy (around 3-4 minutes).
  3. Add egg and vanilla. Mix until fully incorporated.
  4. Halve the butter mixture by measuring out ~1 1/8 cup butter out of the bowl and transferring to another bowl. (This way, you can get two flavors by making one flavor before the other)
  5. In a separate bowl, sift flour and baking powder. Use a whisk to mix evenly so that both the dry contents are evenly distributed.
  6. Halve the dry mixture by measuring ~1 1/3 cup of dry contents and transferring it in a separate medium sized bowl. Add matcha powder. Use whisk to mix contents.
  7. In the bowl of the remaining dry mixture, add in 3/4 pouch of the earl grey tea. Use whisk to mix contents.
  8. In the bowl of the stand mixer (with halved butter content), add in matcha dry mixture 1/4 cup at a time. Mix until well-incorporated, and dough looks a little sticky. Set aside dough on a clean surface (for rolling out shapes later).
  9. After taking out matcha dough, add in remaining halved butter content to stand mixer, and stir in earl grey dry mixture 1/4 cup at a time. Mix until well-incorporated, and dough looks a little sticky. Set aside dough on a clean surface (for rolling out shapes later). You now have one matcha and one earl grey dough.
  10. Grab a handful of flour and brush the surface you are rolling the dough on. (If it gets too sticky, use a little bit more flour as you work the dough, BUT do not over-knead – these cookies can get hard if so!).
  11. Using a rolling pin, roll out one of the dough into a sheet 1/4 inch thick. Use your favorite cookie cutters to cut out shapes. Keep using the same method until all or most of your dough is used up.
  12. Repeat with the other flavored dough.
  13. Transfer these to your cookie tray and bake for 8-10 minutes until cookie edges are golden brown.
  14. Let it cool on the sheet for 5 minutes before transferring to a cooling rack.
  15. Serve and enjoy!

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Sugar Cookie Icing

Yield: 12-24 cookies

  • 1 cup confectioner’s sugar
  • 2.5 tsp milk
  • 2 tsp light corn syrup
  • 1/4 tsp vanilla extract
  • food coloring
  1. In a small bowl, stir sugar and milk until smooth. Add more milk if its too clumpy.
  2. Beat in corn syrup and vanilla until smooth and glossy.
  3. If icing is too thick, add more syrup. If it’s too thin, add a bit more icing sugar. Play around and adjust based on consistency.
  4. Divide icing into bowls and add desired food coloring. Mix, transfer to piping bags, and decorate away!

 

Adapted from Genius Kitchen

 

Nutella Bun Rolls

These are exactly what the name suggests – cinnamon bun rolls but Nutella filled instead! It’s essentially a really soft bread made with yeast wrapped around Nutella and nuts. On top of all of that, you get a vanilla glaze with added Bailey’s. If you got one of those bottles sitting at home like me, try it out! You’ll thank me for it. These Nutella Bun Rolls are definitely a real treat to indulge in whether you’re making it for yourself, your family, or a party this weekend!

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Yield: 12 bun rolls

Ingredients:

Dough

  • 1/2 cup warm milk
  • 1 1/8 tsp yeast
  • 1/4 cup white sugar
  • 1/4 cup melted butter
  • 1 tsp salt
  • 1 large egg
  • 2 1/4 cup all-purpose flour + a little for handling

Filling

  • 1/4 cup Nutella
  • 1/2 cup chopped nuts (pecans, walnuts, almonds all are great!)

Vanilla Glaze (with added Bailey’s)

  • 1 1/2 cups powdered sugar
  • 1/4 cup unsalted butter
  • 1 tsp vanilla extract
  • 2-3 tbsp Bailey’s (or milk)

Directions:

  1. Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow yeast to foam (~10 minutes). Once yeast has proofed, stir in melted butter, salts, eggs, an flour into yeast mixture. Gently mix until well-combined.
  2. Turn dough onto a lightly floured surface and knead for ~10 minutes. Form dough into a large bowl and place in a large buttered bowl. Cover with plastic or a cloth and place in a warm area. Allow dough to rise and double in size (~2 hours).
  3. Meanwhile, lightly butter a baking 9’x9′ pan.
  4. Place dough on a large lightly floured surface and roll into a rectangle, 1/4 inch thickness. Spread Nutella on dough.
  5. Sprinkle nuts on top of Nutella, covering every corner and missing area.
  6. Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
  7. Cut dough into 1 inch slices and place onto lightly buttered pan.
  8. Preheat oven to 400F.
  9. Allow rolls to rise for 30 minutes on pan.
  10. Place rolls into oven and bake for 15-20 minutes until lightly browned and cooked through (but not overcooked!)
  11. While buns are baking, prepare vanilla glaze by melting butter in a bowl.
  12. Stir in powdered sugar and mix well until dissolved and clumps are not present. When mixture is smooth, add vanilla and Bailey’s. Mix well.
  13. Remove Nutella rolls from the oven and allow them to cool slightly. They will all be touching each other and that’s totally fine!
  14. Spread vanilla glaze over rolls while they are warm.
  15. Serve warm and enjoy!

Note: for those who are using a stand mixer instead of handmixing, attach dough hook to knead dough in mixer for ~8 minutes. Then, continue on with recipe as instructed.

 

Adapted from Add a Pinch 

Matcha Bun Rolls

If there’s such thing as cinnamon rolls, can’t there be matcha bun rolls too? Being the spontaneous me, I wanted to satisfy my cinnamon roll craving by baking some the other day, but unfortunately I did not have cinnamon at home. So I thought to myself, wouldn’t it be amazing if I substituted cinnamon for matcha?!?! And of course, two minutes later, I was in the kitchen preparing dough. (First time baking with yeast, babyyy!) These buns turned out just what I wanted – beautiful, soft, and delicious. I really wouldn’t turn to another dough recipe! And if you wanna be extra fancy, top it off with a generous layer of matcha glaze for a real treat!

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Top half: Matcha Bun Rolls; bottom half: Nutella Bun Rolls (recipe for Nutella Bun Rolls are under “Desserts” category)

 

-For readers of my blog-

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Yield: 12 bun rolls

Ingredients:

Dough

  • 1/2 cup warm milk
  • 1 1/8 tsp yeast
  • 1/4 cup white sugar
  • 1/4 cup melted butter
  • 1 tsp salt
  • 1 large egg
  • 2 1/4 cup all-purpose flour + a little for handling

Filling

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 1/2 tbsp Midori matcha

Glaze

  • 1/2 cup heavy cream
  • 1/2 cup white chocolate (chips, chunks all work great!)
  • 2 tsp Midori matcha

Directions:

  1. Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow yeast to foam (~10 minutes). Once yeast has proofed, stir in melted butter, salts, eggs, an flour into yeast mixture. Gently mix until well-combined.
  2. Turn dough onto a lightly floured surface and knead for ~10 minutes. Form dough into a large bowl and place in a large buttered bowl. Cover with plastic or a cloth and place in a warm area. Allow dough to rise and double in size (~2 hours).
  3. Meanwhile, lightly butter a baking 9’x9′ pan.
  4. Place dough on a large lightly floured surface and roll into a rectangle, 1/4 inch thickness. Spread softened butter over top of dough.
  5. Spread brown sugar on top of butter. Sprinkle matcha on top, covering every corner and missing area.
  6. Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
  7. Cut dough into 1 inch slices and place onto lightly buttered pan.
  8. Preheat oven to 400F.
  9. Allow rolls to rise for 30 minutes on pan.
  10. Place rolls into oven and bake for 15-20 minutes until lightly browned and cooked through (but not overcooked!)
  11. While buns are baking, prepare matcha glaze by placing chocolate in a medium sized heat proof bowl.
  12. Heat heavy cream in a small sauce pan over medium-high heat. Just before it boils, pour hot cream into prepared chocolate bowl.
  13. Do not mix. Let the cream and chocolate sit there for 7 minutes. Then use a spoon to mix it gently until smooth, creamy, and well-combined. Allow it to cool (without putting in the fridge)
  14. Remove matcha rolls from the oven and allow them to cool slightly. They will all be touching each other and that’s totally fine!
  15. Spread matcha glaze over rolls while they are warm.
  16. Serve warm and enjoy!

Note: for those who are using a stand mixer instead of handmixing, attach dough hook to knead dough in mixer for ~8 minutes. Then, continue on with recipe as instructed.

 

Adapted from Add a Pinch