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!



Yield: 24 cookies


  • 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



  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!

Enjoy 15% OFF all Matchaeologist products using the code: TASTEOFRAINE at checkout! 


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


Double Chocolate Cookies (with candy cane bits)

One of the signs to keep watch of when winter approaches is the (dangerous) mounds of chocolates you’ll encounter everywhere you go. You either get them as presents or you buy them for yourself or your loved ones. Yet, it’s ALSO the time of the year to indulge and not worry too too much about getting fat. I mean, you can worry about that as your New Years resolution, right?


As I grew older, I realized my tastebuds are slowly changing. They are more sensitive towards tasting sweet things than when I was a kid. I started turning from milk chocolate to dark chocolate. That’s why I made sure this recipe wasn’t too sweet, but still has that perfect chocolate touch to it. These are what perfect cookies should be – crispy on the edges but soft and chewy on the inside. If you aren’t a big fan of peppermint, I would advise you to leave the candy cane bits out. They are mainly there for a pretty appeal and decoration for the holidays. Anyway, I hope you enjoy it as much as I do!


Yield: 12 cookies


  • 1/2 cup unsalted butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup semisweet chocolate chips
  • 1 candy cane, finely crushed (optional)


  1. Preheat oven to 350F. Line baking sheet(s) with parchment paper.
  2. In a large bowl, cream together butter and sugar until fully incorporated.
  3. Add egg and vanilla. Mix well until light and fluffy.
  4. In a medium-sized bowl, combine flour, cocoa powder, salt, baking soda and baking powder. Use a whisk to gently mix these dry ingredients together.
  5. Add quarter portions of dry mixture into wet mixture. Keep mixing until well incorporated.
  6. Mix in chocolate chips by hand with a wooden spoon.
  7. Chill dough in fridge for 15 minutes.
  8. Scoop around 2 tbsp of dough onto parchment paper, leaving each ball around 2 inches apart.
  9. Lightly press down each cookie ball with your three inside fingers. Add more chocolate chips on top if desired.
  10. Bake for 12-14 minutes.
  11. Once they are out of the oven, sprinkle crushed candy canes onto cookies (press it down a little to make sure it is sticking to the cookie).
  12. Let it cool on baking sheet for 5 minutes before transferring to a cooling rack.
  13. Serve and enjoy!


Adapted from Minimalist Baker