Matcha Cookie Christmas Tree Stacks
These matcha cookie Christmas tree stacks feature soft, buttery star cookies with an earthy green tea flavor. Stacked into little trees and dusted with powdered sugar, they look festive without any special skills.
Ingredients
- 1 cup unsalted butter, softened: Softened butter creates the tender, creamy base. Let it sit at room temperature until it gives slightly when pressed, but do not let it melt or turn greasy.
- 2 tbsp matcha powder: Matcha provides the green color and earthy flavor. Use culinary-grade or baking matcha; ceremonial matcha is more delicate and costs more without adding much once baked.
- 1 1/2 cups granulated sugar: Sugar sweetens the dough and, when creamed with butter, helps create a soft crumb.
- 1 egg + 1 egg yolk: The whole egg and extra yolk add richness and help bind the dough. Use them at room temperature so they blend smoothly into the butter.
- 1 tsp vanilla extract: Vanilla rounds out the grassy matcha so the cookies taste warm rather than bitter.
- 2 1/2 cups all-purpose flour: Spoon the flour into the cup and level it off. Scooping directly from the bag packs in extra flour and makes the dough dry.
- 1 tsp baking soda: Baking soda lets the stars spread slightly and rise a little at the edges. Check that it is fresh so the cookies do not turn out flat or dense.
- 1/2 tsp salt: Salt balances the sweetness and keeps the matcha flavor from tasting flat.
- Powdered sugar, to top: Dust the finished trees for a snowy look. Sift it first so there are no clumps.
- 1/4 cup white chocolate: Melted white chocolate acts as the glue for the almond toppers and adds mild sweetness. Chop it small so it melts evenly.
- 10 whole almonds: Whole almonds serve as the tree-top accents. Use whole nuts so each tree gets a clean, sturdy topper.
How To Make Matcha Cookie Christmas Tree Stacks
- Cream the butter, matcha, and sugar. In a large bowl, beat 1 cup softened unsalted butter, 2 tbsp matcha powder, and 1 1/2 cups granulated sugar with a mixer until fluffy, about 2 to 3 minutes. The mixture should look pale green and light. Scrape down the bowl once so the matcha is fully blended and no dry green streaks remain.
Beat in 1 egg, 1 egg yolk, and 1 tsp vanilla extract until smooth and glossy. If the mixture looks slightly curdled, keep beating; it will smooth out as the flour goes in.
- Whisk the dry ingredients. In a separate bowl, whisk 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt for about 30 seconds so the leavening and salt spread evenly through the flour. Mix the dough. Add the dry ingredients to the wet mixture and mix on low just until the dough comes together and no dry flour shows. Overmixing develops gluten and makes the cookies tough. The dough will feel soft and slightly sticky; that is normal. Chill the dough. Shape the dough into a disk, wrap it tightly, and refrigerate for 30 minutes. Chilling firms the butter so the stars keep sharp points and hold their shape in the oven.
- Roll and cut the stars. On a lightly floured surface, roll the chilled dough to about 1/4 inch thick. Cut star shapes in several graduated sizes, from large to small, so they can stack into trees. Transfer them to a parchment-lined baking sheet, spacing them about 1 inch apart. If the cut stars soften while you work, re-chill them for 5 minutes before baking. Bake the cookies. Heat the oven to 350°F. Bake the stars for 7 minutes, until the edges look set and the centers are just barely firm. Pull them at 7 minutes even if the centers still look soft; overbaking turns matcha cookies dry and brownish quickly.
- Cool completely. Let the cookies rest on the baking sheet for 2 minutes, then move them to a wire rack to cool fully. Stacking warm cookies causes them to crack and lose their shape, so wait until they are fully cool. Stack the trees. Stack the cooled stars from largest to smallest on each other to form a tree shape. Build them on a serving plate so they are easy to move. Dust and top. Dust each tree with powdered sugar. Melt the white chocolate in the microwave in short bursts, stirring between each, until smooth. Dab a little melted white chocolate on top of each tree and press an almond onto it so it sets in place as the chocolate firms. Set and serve. Let the white chocolate set for about 10 minutes before serving or moving the trees.
What To Expect While They Bake
The dough should look smooth and soft green with no streaks of dry flour. After chilling, it will be firm enough to roll but still a little tender. In the oven, the edges set first and turn just barely golden at the tips while the centers stay pale and soft. Once cooled, the cookies firm up, so they may seem soft right out of the oven.
Where This Recipe Can Go Wrong
The most common problem is dough that is too warm. If it turns sticky and smears when you cut it, chill it for another 10 minutes. Overbaking is the second issue, so check the cookies at 7 minutes. Finally, stacking warm cookies causes cracking, so cool them fully first.
Why This Recipe Works
Creaming the butter and sugar gives the cookies structure and a soft crumb, while the extra egg yolk adds richness. Baking soda helps the stars spread just enough without flattening. Matcha provides both color and a subtle bitterness that balances the sugar. Chilling keeps the star points sharp so the stacks look neat.
Easy Ways To Switch It Up
- Swap the topper: Use a small piece of candied orange peel instead of the almond for a bright, citrusy note.
- Change the chocolate: Dark chocolate in place of white chocolate gives a deeper, less sweet flavor. Melt it the same way.
- Use a different cutter: Round or tree-shaped cutters also work; the stacking method stays the same.
Serving Suggestions
Arrange the trees on a platter with a light dusting of extra powdered sugar. They pair well with hot tea, coffee, or cold milk.
Storage And Make-Ahead
Store cooled, unstacked cookies in an airtight container at room temperature for up to 5 days. Assembled trees keep best in a single layer for up to 3 days. The wrapped dough can be refrigerated for up to 2 days before rolling, or frozen for up to 3 months and thawed in the refrigerator overnight.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, refrigerate the wrapped dough for up to 2 days before rolling. If it is too firm, let it sit at room temperature for 10 to 15 minutes.
Do I have to use ceremonial matcha?
No. Culinary-grade or baking matcha works well because baking mutes the delicate flavor of ceremonial grade.
Why did my cookies spread too much?
The dough was likely too warm. Re-chill the cut stars for a few minutes before baking to help them hold their shape.
Can I skip the almonds?
Yes. The trees still look festive with just powdered sugar and melted white chocolate.
Matcha Cookie Christmas Tree Stacks
Ingredients
Method
- Cream 1 cup unsalted butter, 2 tbsp matcha powder, and 1 1/2 cups granulated sugar until fluffy, about 2 to 3 minutes; scrape down the bowl, then beat in 1 egg, 1 egg yolk, and 1 tsp vanilla extract until smooth and glossy.
- Whisk 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl; add to the wet ingredients and mix on low just until the dough comes together, then shape into a disk, wrap, and chill for 30 minutes.
- Roll the chilled dough to about 1/4 inch thick; cut graduated star shapes in several sizes, place on a parchment-lined baking sheet about 1 inch apart, and re-chill for 5 minutes if they soften. Bake at 350°F for 7 minutes until the edges look set and the centers are just barely firm; cool 2 minutes on the sheet, then cool completely on a wire rack before stacking.
- Stack the cooled stars from largest to smallest to form trees; dust with powdered sugar, melt the white chocolate in short bursts stirring between each, dab a little on top of each tree, and press an almond onto it so it sets in place.
