Pin It Buttery, crisp matcha-flavored cookie sticks perfect for pairing with cheeses, fruits, or chocolate on a charcuterie board. These delicate cookies add a unique, subtly sweet touch to your spread.
I first made these matcha cookie sticks for a girls' night where everyone brought something for a homemade charcuterie board. They disappeared quickly and became a new favorite for pairing with creamy brie and fresh berries!
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Matcha green tea powder (culinary grade): 2 tbsp (12 g)
- Baking powder: 1/2 tsp
- Salt: 1/4 tsp
- Unsalted butter, softened: 1/2 cup (115 g)
- Granulated sugar: 2/3 cup (130 g)
- Large egg: 1
- Vanilla extract: 1 tsp
- White chocolate, melted (optional): 1/2 cup (90 g)
- Freeze-dried raspberries, crushed (optional): 2 tbsp
- Pistachios, finely chopped (optional): 2 tbsp
Instructions
- Prepare baking sheet:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- Whisk flour, matcha powder, baking powder, and salt in a bowl.
- Cream butter and sugar:
- In a large bowl, cream softened butter and sugar until light and fluffy.
- Add egg and vanilla:
- Beat in the egg and vanilla extract until combined.
- Combine wet and dry:
- Gradually mix in dry ingredients until a soft dough forms.
- Shape dough:
- Divide dough in half. Roll each half into a rectangle about 1/4-inch (0.6 cm) thick on a lightly floured surface.
- Cut sticks:
- Slice into sticks approximately 1/2-inch (1.25 cm) wide and 4 inches (10 cm) long.
- Arrange & bake:
- Place sticks on the baking sheet, spacing slightly apart. Bake for 12 to 15 minutes until edges are lightly golden. Let cool on a wire rack.
- Decorate:
- Dip cooled sticks halfway in melted white chocolate and sprinkle with freeze-dried raspberries or pistachios. Let set before serving.
Pin It Sharing these matcha cookie sticks at family gatherings always sparks curiosity—even my grandma enjoyed them with sharp cheddar and a cup of tea!
Required Tools
Mixing bowls, electric mixer or hand whisk, rolling pin, baking sheet, parchment paper, knife or pastry cutter, wire rack
Allergen Information
Contains wheat (gluten), egg, dairy, nuts (if using pistachios), and soy (possible in white chocolate). Always check all labels when serving to guests with allergies.
Nutritional Information
Per serving (1 stick without decoration): 75 calories, 3.5 g total fat, 10 g carbohydrates, 1 g protein
Pin It Serve these cookie sticks on your next charcuterie board for an eye-catching, sweet addition everyone will talk about. They make wonderful gifts wrapped in parchment for friends and family!
Recipe FAQs
- → Can I use different flavors besides matcha?
Yes, substitute matcha powder with cocoa or instant espresso for other flavor profiles.
- → What cheese pairs well with these cookie sticks?
Sharp cheeses like cheddar, goat cheese, or blue cheese complement the sweet, earthy matcha flavor.
- → How do I make the sticks vegan?
Swap butter for plant-based margarine and replace the egg with a flaxseed mixture.
- → Can I prepare the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours and roll out just before baking.
- → How should I store these cookie sticks?
Keep them in an airtight container at room temperature for up to five days to maintain crispness.
- → Are they suitable for nut allergies?
Omit pistachio decoration and check chocolate ingredients for nut processing warnings.