Save 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 created these matcha cookie sticks to add a pop of color and distinctive flavor to our family charcuterie spreads. They always spark conversation and have become a snack everyone looks forward to.
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
- Prep:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients:
- In a bowl, whisk together flour, matcha powder, baking powder, and salt.
- Cream Butter & Sugar:
- In a separate large bowl, cream the softened butter and sugar until light and fluffy.
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract until combined.
- Mix Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Roll & Cut:
- Divide dough in half. On a lightly floured surface, roll each half into a rectangle about 1/4-inch (0.6 cm) thick. Slice into sticks approximately 1/2-inch (1.25 cm) wide and 4 inches (10 cm) long.
- Bake:
- Place sticks on the prepared baking sheet, spacing slightly apart. Bake for 12–15 minutes or until edges are lightly golden. Let cool completely on a wire rack.
- Decorate (Optional):
- Dip cooled cookie sticks halfway in melted white chocolate and sprinkle with freeze-dried raspberries or pistachios. Let set before serving.
Save Sharing these cookie sticks at gatherings brings everyone together around the board. My grandmother loves to help dip and decorate them as a fun kitchen activity.
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), soy (possible in white chocolate). Always double-check ingredient labels for guests with allergies.
Nutritional Information
Calories: 75 per stick. Total fat: 3.5 g. Carbohydrates: 10 g. Protein: 1 g (without decoration).
Save Enjoy these matcha cookie sticks as a colorful, tasty addition to any charcuterie spread. They're loved by kids and adults alike!
Kitchen Guide
- → Can I use plant-based butter for this?
Yes, plant-based butter works well as a substitute for unsalted butter, making the cookie sticks vegan-friendly.
- → How do I achieve crisp texture in the cookie sticks?
Roll the dough evenly and bake until edges turn lightly golden. Cooling on a wire rack enhances crispness.
- → What matches well with these cookie sticks?
Pair them with sharp cheeses, fresh fruit, nuts, or chocolate for a balanced charcuterie board experience.
- → Can the cookie sticks be prepared ahead of time?
Absolutely. Store cooled cookie sticks in an airtight container for up to five days for convenient serving.
- → How can I add color or flavor to the sticks?
Dip them in melted white chocolate and sprinkle with crushed freeze-dried raspberries or finely chopped pistachios.