Matcha Cookie House

Matcha Cookie House
Contributor
Matcha Cookie House
Aiya America

Matcha Cookie House

A matcha green tea spin on the classic gingerbread house. After getting your basic shape, you can use the left over dough to make decorations. Recipe courtesy of Aiya Matcha.

4
Servings
398
Calories Per Serving
Deliver Ingredients

Notes

The most important part of this recipe is making something fun. Don’t get too wrapped up in making it perfect!

Ingredients

  • 2 Cups cake or all-purpose flour, plus more for dusting
  • 1 Tablespoon cooking grade matcha, such as Aiya
  • 1 Teaspoon baking powder
  • 1 egg
  • 2/3 Cups sugar
  • 4½ Tablespoons unsalted butter, at room temperature
  • 1 Teaspoon pure vanilla extract
  • ¼ Cup confectioners sugar
  • 2 Teaspoons egg whites
  • Sponge cake
  • Chocolate decorating pen, for decorating
  • Gummy fruit candies, for decorating

Directions

Sift the flour, matcha, and baking powder together and set aside.

Mix the butter in a bowl using an electric mixer until it is smooth. Cream it together with the sugar (adding one-third to one-half of the sugar at a time) until it turns white.

Beat the egg and mix it into the butter little by little, and then then add in the vanilla extract and mix well.

Fold one-third to one-half of the sifted dry ingredients into the butter mixture with a plastic spatula. Repeat until all the dry ingredients are fully incorporated.

Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes to rest.

Preheat the oven to 350 degrees F.

Flour a work surface and roll out the rested cookie dough until it is about ⅛-inch thick.

Using cookie cutters (you can also use a stencil or do it freehand), cut the pieces of the house out of the rolled dough. Place on a sheet tray and bake for about 10 minutes.

Mix the confectioners sugar and egg whites together to make the icing.

Cut the sponge cake to the size of the house.

Allow the cookie house pieces to completely cool, and then, using the sponge cake as the foundation, glue the pieces of the house together with the icing.

Decorate with the chocolate pen and gummy fruit candies.

Nutritional Facts

Total Fat
17g
24%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
65mg
22%
Carbohydrate, by difference
36g
28%
Protein
23g
50%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
31mg
3%
Choline, total
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
58µg
15%
Iron, Fe
3mg
17%
Magnesium, Mg
33mg
10%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
221mg
32%
Selenium, Se
25µg
45%
Sodium, Na
223mg
15%
Water
79g
3%
Zinc, Zn
4mg
50%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.