One of our favorite Christmas traditions is reading Dr Seuss’s How the Grinch Stole Christmas! So when I was invited to a fun holiday cookie exchange, I knew I had to make something tasty but also wickedly whimsical to celebrate the spirit of the season…Grinch Cookies!
“Well…in Who-ville they say that the Grinch’s small heart grew three sizes that day!”So Grinch hearts it must be. I decided to get out my handy heart cookie cutter and make iced butter cookies to bring this beloved line to life. I could use pretty heart sprinkles for decoration, but would there be a way to make a Grinch cookie green with natural flavor instead of food coloring? Pistachio? Mint? Oh of course, MATCHA! Japanese green tea powder is delicious and pretty and healthy and a little bit trendy.
I wanted to create an icing that would offset the slight bitterness of matcha, but which wouldn’t overwhelm the delicate taste of the green tea. White chocolate would be perfectly sweet and mellow! I was able to figure out a white chocolate icing recipe that:
- Could incorporate green tea smoothly (no chunks or streaks!)
- Pipe & flood easily but stiff enough to hold a shape
- Set hard enough to travel well
- Stay glossy after setting
So after much research into tempering chocolate, I was able to adapt a recipe from Wicked Goodies and create white chocolate matcha icing!
THE GRINCH COOKIES RECIPE
Makes 72 iced & decorated cookies
- Make 2 batches of green tea butter cookies.
- As cookies cool, make 1 batch of white chocolate matcha icing.
- Fill a squeeze bottle with icing.
- Once cookies are completely cool, pipe & flood the icing on top. Stay at least 1/8″ away from the edge of the cookie so that you will get the effect of three different sized hearts.
- Use a toothpick to remove any matcha flecks in the icing.
- Before the icing sets, use tweezers to place a heart sprinkle in the center of each cookie.
- Serve Grinch Cookies with roast beast.
GREEN TEA BUTTER COOKIES
2 1/2C sifted all-purpose flour
3/4C superfine sugar
16T butter, cut into 1/2″ squares and softened
2 1/2T matcha green tea powder
2T cream cheese, room temperature
- Mix flour, sugar, salt, and green tea at low speed.
- Add butter 1 piece at a time. Mix until crumbly (~1 min).
- Add cream cheese. Mix until dough forms large clumps (~30 sec).
- Knead the dough by hand for 2-3 turns.
- Divide the dough in half and pat into 4″ disks.
- Wrap in plastic and refridgerate until firm (~20 min).
- Preheat oven to 375 degrees.
- Place one disk between 2 sheets of parchment paper and roll to 1/4″ thickness.
- Line a baking sheet with parchment.
- Cut the rolled dough with a heart-shaped cookie cutter. Place hearts onto lined sheet 1″ apart.
- Refridgerate cut cookies until firm (~10 min).
- Repeat with second disk.
- Bake until cookie edges are light golden brown (10-12 min) and cool on a wire rack.
Dough scraps can be patted together, chilled, and rerolled once.
WHITE CHOCOLATE MATCHA ICING
1/2C canola oil
2 C white chocolate chips
1/2t matcha green tea powder
12T butter, cut into chunks
- Mix oil, chocolate chips, and matcha in a large bowl.
- Into a saucepan add butter, sugar, and water. Slowly bring to a boil at medium low heat, gently whisking until smooth.
- Pour the hot liquid over the chocolate chip mixture.
- Gently whisk until smooth and glossy.