Pin 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.
The first time I served these matcha cookie sticks at a family gathering, everyone was intrigued by their vibrant color and unique flavor. They quickly became a favorite pairing with cheese and fruit, making every snack spread more memorable.
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)
- Egg: 1 large
- 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 the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a bowl, whisk together flour, matcha powder, baking powder, and salt.
- Cream butter and sugar:
- In a separate large bowl, cream the softened butter and sugar until light and fluffy.
- Add wet ingredients:
- Beat in the egg and vanilla extract until combined.
- Combine with dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape and roll:
- Divide dough in half. On a lightly floured surface, roll each half into a rectangle about 1/4-inch (0.6 cm) thick.
- Slice sticks:
- Slice into sticks approximately 1/2-inch (1.25 cm) wide and 4 inches (10 cm) long.
- Arrange on sheet:
- Place sticks on the prepared baking sheet, spacing slightly apart.
- Bake:
- 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.
Pin My kids love helping decorate these cookie sticks, dipping them in chocolate and adding their favorite toppings. It has become a fun weekend baking tradition for our family.
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 and gluten, egg, dairy, nuts (if pistachios used), and possible soy (in white chocolate). Always verify ingredients for guests with allergies.
Nutritional Information
Each undecorated cookie stick contains approximately 75 calories, 3.5 g fat, 10 g carbohydrates, and 1 g protein.
Pin Serve these matcha cookie sticks alongside your favorite cheeses and fruits for a stunning charcuterie board. Their delicate sweetness makes them a crowd-pleaser for all ages.
Recipe Q&A
- → What pairs best with these cookie sticks on a charcuterie board?
They blend perfectly with sharp cheeses, fresh fruit, nuts, and chocolate for a dynamic flavor spread.
- → Can I prepare these treats ahead of time?
Absolutely. Once cooled, keep them in an airtight container for up to five days to retain their crispness.
- → Is it possible to make these cookie sticks vegan?
Yes—substitute plant-based butter and use flaxseed mixed with water in place of the egg.
- → What decorations work well on these cookie sticks?
Melted white chocolate, crushed freeze-dried raspberries, and finely chopped pistachios add color and flavor.
- → How do I prevent cookie sticks from spreading while baking?
Keep dough cold prior to baking and ensure rectangles are rolled to uniform thickness for even results.
- → Are there allergen concerns with these cookie sticks?
They contain wheat, egg, dairy, and may include nuts and soy. Always check labels if serving to guests with allergies.
