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+ servings
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
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Yield 30 cookies
Category Desserts
Cuisine American


Matcha Ganache

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

Linzer Cookies

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


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.


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
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