Freedom! Yesterday I finally took my last final, wrapping up my last first semester at Penn. It was a bittersweet feeling to be halfway through senior year already, but instead of dwelling on mixed emotions, what was I most eager to do next? Blog about cookies!
I always love baking cookies, but there’s no time for cookies like the holidays. For the third year now, Crystal and I have baked and delivered cookies (read: brain food) during finals week to our friends. And this year, we collaborated with our good friend Amy for an 8-hour marathon of cookie baking (the easy part!), goodie bag assembling, card writing, route optimizing, and at long last delivering!
As an only once-a-year tradition, deciding on the right cookie to make is always a cherished challenge. This year I had in mind something seasonally flavored of course but also festively colored, which led me down the path to peppermint and matcha. An unconventional combo that’s a new favorite in my book!
Matcha Candy Cane Cookies
Makes 25 small cookies
- ¼+ ¾ cup sugar, divided
- ¼ cup crushed candy canes
- 1 stick butter, softened
- 1 egg
- ½ tsp vanilla
- 1 ⅔ cups (200g) all-purpose flour
- 1 tbsp matcha powder
- ½ tsp baking soda
- ¼ tsp salt
- Preheat oven to 350°F. Line cookie sheet with silicon mat or parchment paper.
- In a small bowl, mix together 1/4 cup sugar and the crushed candy canes. Set aside.
- In a large bowl, beat together 3/4 cup sugar, butter, egg, and vanilla with an electric mixer.
- In a separate bowl, mix together flour, matcha powder, baking soda, and salt. On low speed, add this mixture to the butter mixture till just combined.
- Refrigerate the dough for an hour (Don’t skip this step! If you do , the cookies will flatten when baking and you won’t get that crinkled look).
- Scoop dough into 1 tbsp portions. Roll in sugar/candy mixture to coat.
- Bake 10 minutes; cookies will be puffed with tops slightly cracked. Let cool fully before transferring.