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    Home » Recipes » Cookies

    Matcha Linzer Cookies

    Published: January 21, 2019 | Last Modified: August 9, 2022 by Gail Ng | Leave a Comment

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    Matcha linzer cookies with triceratops cutouts on a grey background and sprinkled with matcha powder

    Over the holidays, I participated in an amazing cookie charity auction with 9 other local bakers. We each contributed 4 cookies (these matcha linzer cookies weren't part of it but keep reading!) to each of the 6 boxes to be auctioned off, with all proceeds benefiting The Greater Vancouver Food Bank. We ended up raising over $1000! It was so much fun (and nerve wracking!) sharing my baked goods with complete strangers for the first time who paid over $100 each for a box of cookies. Talk about pressure!

    For the cookie boxes, I made some classic linzer cookies - one with a raspberry rose jam and the other with a pear & sage jam. Naturally, I had leftover cookie dough in the depth of my freezer, all thanks to my panicking and making double the amount of dough I needed in case I screwed up and didn't have enough time to make another batch of cookies for the auction.

    Raspberry rose linzer cookies with heart, star, and snowman cutouts on a pink background

    I'm still not over how cute linzer cookies look so I made these matcha linzer cookies with the leftover cookie dough. I randomly picked up this little gem of a triceratops cookie cutter from Bulk Barn, of all places. It's absolutely adorable! It's a perfect matcha paired with a thick matcha ganache filling.

    Tips for working with buttery doughs:

    • Keep the dough cold while you're working with it. You may need to leave the chilled dough on the counter for about 5 minutes before you start rolling it out to prevent it from cracking but after that, work quickly.
    • Alternatively, roll out your dough and return it back into the fridge for 30 minutes before cutting out the cookies. I found that I didn't have to do this as long as I worked quickly! I did pop a whole baking sheet with all the cookie cut outs into the fridge while waiting for the first batch of cookies to finish baking though!
    • Use an offset spatula to slide under the cookie dough cut outs and lift up to transfer onto your baking sheet to prevent warping the circular shape.
    • For the top cookies, transfer the cookie dough rounds to the baking sheet first, THEN cut out out the middle shapes.
    • Flour everything. Flour your surface, cookie cutters, spatulas, rolling pin, and hands very well to prevent the dough from sticking to things.
    • When all else fails, just squish all your failed cut outs and dough scraps together, return it to the fridge, and re-roll it again.

    These matcha linzer cookies are soft and crumbly. If you prefer a crispier cookie, bake them until they are golden brown. The matcha ganache makes for a cookie that is much less sweet than a traditional linzer cookie with a jam filling. I also appreciated how the ganache was much more stable than a jam and didn't "bleed" into the cookie like a jam would.

    I wish I could say I gave these to some dinosaur obsessed kiddos but they were really just for me. The sauropods are my favourites though - someone please make a brontosaurus cookie cutter!

    Also, did anyone else realize that Sarah from The Land Before Time is actually spelled Cera as in triCERAtops? Because I didn't and it took me over 20 years to find out. My whole childhood was basically a lie.

    A plate of matcha linzer cookies next to a spoonful of matcha ganache
    Matcha linzer cookies with triceratops cutouts on a grey background and sprinkled with matcha powder

    More matcha recipes to try

    • Matcha White Chocolate Cookies
    • Matcha Ice Cream (No-Churn)
    • Matcha Almond Croissants
    • Matcha Strawberry Cake
    • Strawberry Matcha Latte
    • Matcha Cream Puffs (Choux au Craquelin)
    Matcha linzer cookies with triceratops cutouts on a grey background and sprinkled with matcha powder

    Matcha Linzer Cookies

    Author: Gail Ng
    Matcha linzer cookies made with a triceratops cookie cutter and matcha ganache filling - a cute take on a popular holiday cookie
    5 from 1 vote
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    Prep Time 1 hr
    Cook Time 30 mins
    Total Time 1 hr 30 mins
    Yield 30 cookies
    Category Desserts
    Cuisine American

    Ingredients
      

    Matcha Ganache

    • 115 g white chocolate, roughly chopped
    • 60 g heavy cream
    • 1 tsp matcha powder, culinary grade

    Linzer Cookies

    • 225 g unsalted butter
    • 135 g granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 100 g almond flour
    • 380 g all-purpose flour
    • 1 tsp baking powder
    • ½ tsp salt
    • powdered sugar or matcha powder, for dusting

    Instructions
     

    For the matcha ganache

    • Measure out white chocolate into a small bowl.
    • In a small saucepan, heat the heavy cream on low heat. Add in matcha powder and whisk until no lumps remain.
    • When bubbles start forming on surface of the cream, pour over white chocolate and let sit for 2 minutes.
    • Stir until all chocolate is melted and no lumps remain.
    • Chill ganache in fridge for at least 1 hour or until it thickens enough to be spreadable.

    Prepare the cookie dough

    • In a medium bowl, combine flour, baking powder, almond flour, and salt.
    • In a large bowl, beat the butter and sugar with an electric mixer at medium-high speed until light and creamy.
    • Add in eggs and vanilla extract and mix until smooth.
    • Add in flour mixture and stir until combined.
    • Turn dough out onto a large piece of plastic wrap and divide dough in half.
    • Press each half into a flattened disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

    Bottom cookies

    • Preheat oven to 350F and line two baking sheets with parchment paper.
    • On a floured surface, roll one disc of dough to ⅛ inch (3mm) thick.
    • Using a 3-inch round cookie cutter, cut out the bottom cookies from the dough.
    • Carefully transfer cookies to a prepared baking sheet. Re-roll the scraps and repeat.
    • Bake bottom cookies for 10 minutes until the edges are lightly browned. Let cool on a wire rack.

    Top cookies

    • Roll out the other disc of dough to ⅛ inch (3mm) thick.
    • Using a 3-inch round cookie cutter, cut out the top cookies from the dough.
    • Transfer cookies to the other baking sheet. Re-roll scraps and repeat.
    • With a mini cookie cutter in the shape of your choice, cut out the middle of each cookie round.
    • Lift up the cut out with a toothpick and add to the empty space on baking sheet or re-roll as a scrap.
    • Bake the top cookies for 9 minutes until edges are lightly browned. Let cool on a wire rack.

    Assemble the cookies

    • Invert the bottom cookies and spread 1 teaspoon of matcha ganache without going all the way to the edges.
    • With a sieve, dust the top cookies with powdered sugar or matcha powder.
    • Sandwich a matching top and bottom cookie together and press together gently.

    Nutrition

    Calories: 169kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 62mg | Potassium: 32mg | Fiber: 1g | Sugar: 7g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
    Keywords green tea, linzer cookies, matcha, matcha linzer cookies
    Tried this recipe?Leave a comment & rating to let us know how it was and tag your Instagram posts with @teakandthyme!

    Not what you were looking for? See the rest of my recipes!

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    Hi, I'm Gail! I'm just a Canadian girl with a major sweet tooth making desserts on the internet. Let me show you how you can make bakery-worthy desserts at home that will have you wondering why you haven't opened your own café yet.

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