Matcha Linzer Cookies with Yuzu Marmalade. Another delicious variation of the classic holiday Linzer cookie I love so much.
Linzer cookies are one of the most classic holiday cookies, I see so many different varations online as well as my own variety of Linzer cookies I have made over the years.
These matcha Linzer cookies are unique with the addition of matcha powder to the dough. Its an earthy, grassy tea powder with hints of vanilla and the sweet-tart yuzu marmalade compliments the matcha so well.
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Ingredients
The ingredients for these matcha linzer cookies are the same as a basic almond flour Linzer cookie dough with some culinary grade matcha added in. You can add in a little green food coloring if you like, however I don't feel it is needed. Depends on the matcha you use. Some are less green than others.
- All Purpose Flour
- Almond Flour
- Granulated Sugar ( you could use confectioners sugar instead, I prefer granulated in these cookies
- Matcha
- Kosher salt
- Unsalted butter
- Egg yolks
- Vanilla extract
- Yuzu Marmalade
- Confectioners sugar
See recipe card for quantities.
Tip:
You can find Yuzu marmalade in any well stocked Asian grocery store or online. Matcha can be found in coffee and tea sections of any grocery store as well as online tea shops, Japanese stores and more. You want to use a higher grade to get the nice green color.
Instructions
Pretty straight forward roll out cookie instructions:
- Wrap the dough in plastic wrap and chill
- Roll the dough out between sheets of wax paper or parchment, freeze to set up, cutout shapes, freeze again
- Place frozen cut out shapes onto prepared baking sheet
- Bake for 9 minutes at 350 Deg F
Dust the cookie tops with confectioners ( powdered) sugar mixed with matcha.
Spread the marmalade over the bottom halves of the cookies
Another tip:
If the marmalade is too thick or causing the cookies to break when sandwiched together, you can remove the rind or strain the marmalade and just use the jam to fill the cookies.
Sandwich the matcha linzer cookies together once all the tops are dusted with matcha powdered sugar and the bottoms have been spread with the yuzu marmalade
Baking with Matcha:
Matcha is sensitive to heat and can change color with oxidation. You might find your cookies turning greyish after baking if they are continued to heat or light exposure. I keep the cookies in the freezer in an airtight container. Adding in a little green food dye could help offset the color change. It doesn't always happen, but wanted to let you know in case your cookies start to turn gray.
Equipment
- Stand Mixer or hand mixer
- Baking Sheets
- Parchment paper
- Rolling pin
- Cooling rack
- Sifter for dusting powdered sugar
Storage
Store the cookies in an airtight container out of direct sunlight and heat for a few days at room temperature up to three months in the freezer.
Top Tip
Freezing is your friend between rolling out the dough, cutting out the shapes and popping the frozen shapes out of the rolled out dough. This makes it a lot easier to work with the cut out shapes and no need to worry about messing them up if trying to remove them when the dough is soft.
More Linzer Cookies to Try:
Looking for other Linzer cookie recipes like these matcha linzer cookies? Try these:
Matcha Linzer Cookies with Yuzu Marmalade
Ingredients
- For the Cookies:
- 280 g AP flour
- 100 g almond flour
- 10 g matcha culinary grade
- ¼ teaspoon salt
- 100 g granulated sugar
- 116 g unsalted butter at cool room temperature
- 2 large egg yolks cool
- ½ teaspoon vanilla extract.
- For the filling and topping:
- Yuzu marmalade or jam
- 80 g Powdered sugar
- ½-1 teaspoon matcha
Instructions
- In a medium bowl whisk together the flour, almonds flours, matcha and salt.
- In a larger mixing bowl or bowl of stand mixer, cream together the butter and sugar until light and fluffy, 2-3 minutes. Add in the egg yolks and vanilla and mix again, stopping to scrape down the sides of the bowl when necessary.
- Add in the flour mixture and mix until combined. Divide the dough into two discs and wrap tightly in plastic wrap. Chill at least 4 hours up to overnight.
- When ready to bake heat oven to 250 Deg F. Line baking sheets with parchment paper.
- Set the dough out until soft enough to roll out.
- Roll one disc at a time between sheets of wax paper or parchment paper to ¼ inch thick or a little less. Freeze for a few minutes to firm up the dough before cutting out shapes. Cut out with tree shaped cutters and cut out shapes in half of the trees such as a small circle cutter (or any shape you like for the center cut out).
- If the shapes are too soft to lift off the wax or parchment paper, freeze again until firm then pop out the cut outs and place on the prepared baking sheets.
- Bake the cookies for 9 minutes. No more.
- Let cool for one minute on the baking sheet and then transfer to a wire rack to cool completely, repeat with remaining dough, rekneading the dough back together before re rolling and cutting.
- Once all the cookies are baked set out the tops of the cookies, the ones with the cut outs and lightly dust with powdered sugar mixed with matcha.
- Spread a little marmalade or jam over the bottom cookies then gently sandwich together.
- Keep in an airtight container up to a few days at room temperature or up to three months in the freezer.
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