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Matcha Wreath Cookies

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These stunning Matcha Wreath Cookies consist of matcha butter cookies, dipped in white chocolate, and sprinkled with dried cranberries and toasted nuts. They are the perfect Christmas cookies for upgrading your holiday baking this year.

matcha wreath cookies

With Christmas right around the corner, is there a better way to kick off the holiday season with these Matcha Wreath Cookies? My goal these cookies are fun and easy holiday desserts. Nothing too time-consuming, just delicious, easy, cute, and extra festive. These cookies are all of those things.

Tell Me More About These Cookies

For the base cookies, I used my previous Matcha Butter Cookies recipe to give them their signature green hue. These cookies are crisp with a tender crumb and a really distinct matcha flavor. They are piped into little rounds and the shape reminds me of plain undecorated wreaths.

To decorate, I dipped the cookies in melted white chocolate and sprinkled dried cranberries and toasted chopped nuts on top. They are what make these cookies incredibly flavorful and delicious to eat. The white chocolate acts as the glue and makes the decorations stick to the cookies. It also brings the characteristic bitter flavor of matcha and the sweetness from white chocolate that actually balances out the flavors quite well. Meanwhile, the dried cranberries add a surprisingly sweet and tangy flavor while the toasted nuts add nuttiness to these cookies.

matcha wreath cookies

How to Pipe Matcha Wreath Cookies

For these Matcha Wreath Cookies, I used a medium-size open star piping tip. If you pursue perfection, you could actually download a macaron template to follow so you could pipe evenly. 

Start with a little bit of dough so you can determine if it is creamy enough to pipe. If it is too thick, put the dough back in the bowl and add a little bit of milk until you get the desired consistency.

how to make matcha wreath cookies

Baking Tips

  • Use room temperature butter. It refers to soft and pliable butter, but still cool to touch. There should be an indent when you press with your finger.
  • Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. To best and easiest way to measure flour is by using a scale. If you still insist on using volume measurement, make sure to fluff your flour and spoon it into your measuring cup. Then, use a knife to level it off.
  • Add more milk if your dough is too hard. Finding the right consistency of cookie dough is very crucial for butter cookies since you need it to be creamy enough to pipe. I find the recipe ratio is perfect for me, but if your dough is too hard to pipe, try to add a teaspoon of milk to the dough.
  • Make small cookies rather than large cookies. If you make your swirls smaller or larger, the cookies will need to bake for less or more time.
matcha wreath cookies

More Matcha Recipes

matcha wreath cookies
4.8 from 6 votes

Matcha Wreath Cookies

These stunning Matcha Wreath Cookies consist of matcha butter cookies, dipped in white chocolate, and sprinkled with dried cranberries and toasted nuts. They are the perfect Christmas cookies for upgrading your holiday baking this year.
Author: Jaja Bakes
Course: Dessert, Snack
Cuisine: Japanese
Servings: 40 cookies
Tap or hover to scale!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes


  • 1/2 cup (113 gr) unsalted butter
  • 1/2 cup (65 gr) confectioners’ sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1 cup (125 gr) cake flour
  • 1/4 cup (30 gr) cornstarch
  • 1 tbsp matcha powder
  • 1/2 tsp salt


  • 1/2-2/3 cup (85-110 gr) white chocolate, melted
  • Dried cranberries
  • Toasted nuts, roughly chopped


  • Preheat oven to 340F/170°C and line a baking sheet with parchment paper or silicone baking mat.
  • Using a mixer or spatula, mix butter and confectioners sugar until combined. Add egg yolk and vanilla extract. Mix until well combined.
  • Sift in cake flour, cornstarch, matcha powder, and salt. Mix with a spatula until well incorporated.
  • Add your star piping tip to the piping bag. Spoon a little bit of dough into the piping bag and try piping on the prepared baking sheet. If the dough is too thick to pipe, transfer the dough back to the mixing bowl and add 1 tsp of milk. If the dough is creamy enough to pipe, continue piping the dough into swirls, leaving 2 inches apart on the baking sheet.
  • Bake cookies for 15-17 minutes or until the edges are light brown.
  • Remove from the oven and immediately transfer them to a wire rack to cool completely.
  • Dip the cookies into the melted white chocolate and put them on the cooling rack. Place 1 dried cranberries and chopped toasted nuts on each cookie.
  • Once the white chocolate has hardened, store the cookies in an airtight container.


Make sure to measure the flour correctly if using volume measurement. The cookies will end up too dry if you add too much flour. Use a spoon to scoop the flour into the measuring cup. Then, level the top with a knife or other straight-edged utensil.



Serving: 1cookie | Calories: 65kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 32mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 98IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.2mg
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