Green is quite popular when it comes to decoration around Christmas, right? The Christmas tree is green, green leaves to decorate walls and windows – it’s basically everywhere. So why not make some green Christmas cookies? Delicious Matcha Crescents, for example! They will be an absolute eye-catcher on a cookie plate for your next Christmas party.
I am a huge fan of classic Vanilla Crescent Cookies. They were probably among the first batch of Christmas cookies I ever baked. That’s no surprise – they are quite easy to prepare and taste delicious! My go-to recipe for Classic Vanilla Crescents is already available here on the blog, of course, but there are also other versions – such as a vegan version of the Vanilla Crescents, Gingerbread Nougat Crescents or delicious Crescents with Ginger (my “insider” tip!). Take a look and tell me what you like most about it ;)
The cookies today are slightly different from the ones I normally bake. Japanese inspired maybe because of the Matcha that has been used. I guess some of you already thought “no, thank you” when I said “Matcha”. It is a quite controversial flavor when it comes to baking. Use it sparingly and it tastes absolutely delicious – use too much of it and your bake will be very green, but also bitter and not tasty. I also have a limit for Matcha. If you go over that limit, I am out. Luckily it takes quite a good amount of Matcha until I have to say “no, thank you! ;)
So if you’re a Matcha beginner, it’s better to use less Matcha in this bake – you’ll get a less intense green for the crescents, but they might taste better. Nobody wants bitter-tasting cookies ;)
Here you can find the small list of my favorite German Christmas cookie recipes – including the Classic Vanilla Crescent Cookies, of course! Take a look! Maybe there are some more cookie recipes you might like.
INGREDIENTS / ZUTATEN
(about 36 pieces)
For the dough:
2/3 cup (150g) butter, softened
1/4 cup (50g) confectioners’ sugar
1 1/2 tbsp. Matcha powder
1 tsp. vanilla extract
5.3 oz. (150g) all-purpose flour
1/4 cup (30g) cornstarch
3.5 oz. (100g) ground blanched almonds
pinch of salt
For the coating:
1/2 cup (100g) sugar
1/4 cup (30g) confectioners’ sugar
1 tbsp. vanilla sugar
1 tsp. Matcha powder
(ca. 36 Kipferl)
Für den Teig:
150g weiche Butter
50g Puderzucker
1 1/2 EL Matchapulver
1 TL Vanille Extrakt
150g Mehl (Type 550)
30g Speisestärke
100g Mandeln, blanchiert & gemahlen
Prise Salz
Für die Ummantelung:
100g Zucker
30g Puderzucker
1 EL Vanillezucker
1 TL Matchapulver
DIRECTIONS / ZUBEREITUNG
1. Add the butter, confectioners’ sugar, Matcha powder, and vanilla extract to a large bowl and mix until well combined. Mix the flour with cornstarch, ground almonds, and salt and add to the bowl – mix until just combined. Shape the dough into two logs and wrap in plastic wrap. Place in the fridge for at least one hour. Mix the ingredients for the coating in a small bowl and set aside.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment. Take the first log out of the fridge and cut into approx. 18 slices and shape each slice into a small crescent (leftover dough should go back into the fridge). Place on the baking sheet with some space in between and bake for about 12 minutes. Take out of the oven and let cool down a bit on the baking sheet. Roll the still a bit warm crescents in the coating mixture and let cool down completely on a wire rack. Be careful – the warm crescents tend to break easily. Repeat with the remaining dough.
1. Die Butter mit Puderzucker, Matchapulver und Vanille Extrakt in einer großen Schüssel gut verrühren. Mehl mit Stärke, Mandeln und Salz vermischen und zur Schüssel dazugeben und kurz unterrühren. Den Teig in zwei Rollen formen und in Klarsichtfolie einschlagen. Für mindestens 1 Stunde in den Kühlschrank legen. Für die Ummantelung alle Zutaten in eine kleinen Schüssel vermischen und zur Seite stellen.
2. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Die erste Rolle in etwa 18 Scheiben schneiden und jede Teigscheibe zu einem Kipferl formen (Teigigste im Kühlschrank lassen). Mit etwas Abstand zueinander auf das Blech setzen und dann für etwa 12 Minuten backen. Aus dem Ofen holen und etwas abkühlen lassen. Die noch warmen Kipferl (Vorsicht – die frischen Kipferl brechen leicht) in der Mischung für die Ummantelung wälzen und dann auf einem Kuchengitter komplett auskühlen lassen. Mit der zweiten Teigrolle wiederholen.
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Here is a version of the recipe you can print easily.
Print
Matcha Crescents (Kipferl)
- Prep Time: 00:30
- Cook Time: 00:12
- Total Time: 01:00
- Yield: 36 1x
- Category: Cookies
- Cuisine: German
Description
Classic German Christmas Cookies with a twist: Vanilla Kipferl turned into Matcha Kipferl aka. Crescents.
Ingredients
Instructions
Notes
Enjoy baking!
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