Mocha Matcha Festive Trees/Cacti
These Mocha Matcha cookies deliver a double dose of caffeine, which makes them totally acceptable to eat at breakfast with my morning coffee. I actually had a week old cactus cookie this morning and it’s still just as tasty as they were the first day I baked them. The chocolate cookie base is essentially a sturdy shortbread with some ground espresso to deepen the rich cocoa flavor. They hold their shape beautifully without the need to chill the dough and the color contrasts in a really lovely way with the gentle matcha glaze.
Since I was including these cookies in my holiday cookie tin, I rummaged through my cookie cutter collection to find my Christmas tree cutter, but I also found my never used cactus cutter. This felt like a perfect opportunity to bust out the cactus shape. I am spending the holidays in California after all. I am quite obsessed with the festive cacti once it’s slicked with the thin matcha glaze and some fun sprinkles. If you have neither a tree or cacti shaped cookie cutter, you can of course make these cookies into whatever shape you like. It’s your holiday!
Mocha Matcha Festive Trees/Cacti
Makes about 28 cookies
250g (2 cups) all-purpose flour
70g (1 cup) unsweetened cocoa powder, plus more for dusting*
6g (2 tsp) espresso powder
1 tsp coarse salt
227g (2 sticks) unsalted butter, softened
150g (3/4 cups) granulated sugar
1 tsp vanilla extract
115g (1 cup) powdered sugar
1/4 tsp food grade matcha powder
2 tbsp heavy cream
1 to 2 tbsp water
Sprinkles
Preheat the oven to 325-degrees and line two large baking sheets with parchment paper.
In a medium mixing bowl, whisk to combine flour, cocoa powder, espresso powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment (or hand mixer with beaters), cream butter and sugar on medium speed until light and creamy, 1 minute. Add vanilla and continue to mix until incorporated. Add the dry ingredients and mix on low until combined and mostly smooth, yet somewhat crumbly dough is formed.
Transfer the dough to a work surface that’s generously dusted with cocoa powder. Give it a quick knead by hand so it forms a cohesive dough. Generously dust the top of the dough and a rolling pin with more cocoa powder. Roll out the dough until it’s about 1/4” thick. Cut out the cookies with a Christmas tree cutter (or cacti shape or really whatever shape you want!). Use an offset spatula to release the cookies from the work surface by sliding it under the dough. Arrange the cookies on the baking sheet, allow at least an 1” in between each cookie. Knead the scraps and roll out again to cut out more cookies, dust with more cocoa powder if needed.
Bake until the cookies are set and no longer glossy, you won’t be able to tell if the edges are “golden brown”, but they will feel sturdy if you lightly tap them, 24 to 27 minutes. Allow the cookies to cool on the sheet for 10 minutes before you transfer to a wire rack to fully cool.
Once the cookies are fully cooled and you’re ready to decorate, whisk to combine powdered sugar, matcha, heavy cream, and water until smooth. A powdered sugar glaze can feel like a living breathing thing because the texture can change drastically. If the glaze is too stiff, add another teaspoon or two of cream or water. If the glaze is too runny, and another tablespoon or two of powdered sugar. The glaze should be thick enough that it doesn’t completely run off the surface of the cookie. Test with a cookie or two until you’re happy with the consistency. Dip the finish surface of the cookie into the glaze, gently pressing down so that it makes good contact. Carefully lift the cookie out the glaze and shake off any excess glaze. Set the cookie back on the wire rack (glaze up) and scatter sprinkles over the top while the glaze is still wet. Repeat with remaining cookies.
Serve the cookies once the glaze is set or store in an airtight container for up to 1 week and indulge in cookies everyday.