| SERVINGS | PREPARATION | COOK TIME | TOTAL TIME |
| 16 | 30 min | 15 min | 45 min |
iNGREDIENTS
- 14 tbsp unsalted butter (room temperature)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp Sipology’s matcha, your flavor of preference
- ¼ tsp salt
- ¼ lb white chocolate
- Optional: sprinkles for decorating
DIRECTIONS
- Preheat an oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a standing mixer or in a large bowl with hand mixer, beat together the butter and powdered sugar on medium speed until light and fluffy. Add the vanilla and beat until incorporated.
- In a medium bowl, whisk together the flour, matcha and salt until well blended. Sift the flour mixture over the butter mixture and beat on low speed until the flour is completely incorporated and the dough has come together, about 2 minutes.
- Transfer the dough to a work surface. Gently knead the dough and shape it into a flattened disk. Lightly flour a rolling pin and roll out dough until uniformly approximately ¼” thick.
- Cut out gingerbread men (for easy removal, lightly flour your cookie cutter between cuts). Place on the prepared baking sheet, spacing the cookies about an inch apart. Gather up the dough scraps, gently knead them into a ball, shape into a flattened disk and reroll, then cut out more cookies.
- Bake until the cookies are set, about 15 minutes. Transfer the baking sheet to a wire rack and let the cookies cool completely on the sheet.
- Melt white chocolate by microwaving in increments for 30 seconds until completely smooth, then scoop the chocolate into a piping bag fitted with a decorating tip. Decorate the cookies as desired, then let set for about 5 minutes before enjoying!
