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These Christmas wreath cookies with matcha and lemon taste fresh, slightly bitter, crumbly, spicy and simply special. Their green color and pretty decoration make them a sweet eye-catcher. You can eat them yourself, give them as a gift or decorate the Christmas tree with them. You can find a detailed Advent wreath cookie recipe with the exact quantities and step-by-step instructions below.
With matcha, lemon and spices
I prepared the dough for my Christmas wreath cookies with matcha. It not only provides a vibrant green color, but also gives the pastry a slightly bitter green tea note.
The important thing is that you use good quality matcha powder for the recipe. It must not contain any additives and should preferably be organic.
I have also added some freshly squeezed lemon juice to the Christmas wreath cookies, as I did to the lemon butter cookies and the Sicilian almond cookies. It makes the green color even more intense.
It also gives the cookies a refreshing and fruity note. Incidentally, matcha and lemon combine perfectly in terms of taste.
Vanilla, cinnamon and star anise also provide a sweet spice. They round off the taste of the Advent wreath cookies.
How to decorate Christmas wreath cookies
You can decorate the Christmas wreath cookies as you wish, just like the vegan spritz cookies or the heart cookies. Dried fruits, nuts, chocolate, sugar sprinkles, coconut flakes and sugar icing are perfect for this.
I decorated the cookies with melted white chocolate, freeze-dried raspberries, chopped pistachios, dark chocolate drops and some matcha powder. This gives them a special combination of flavors. These are fruity, nutty and chocolaty notes.
Snacking, giving as gifts, decorating
The Christmas wreath cookies not only taste delicious and unique. They are also a feast for the eyes on the cookie plate, just like the chocolate pine cone cookies and the tree stump cookies.
You can simply snack on them yourself and treat your loved ones. The Advent wreath cookies make a lovely Christmas gift from the kitchen, alongside the vegan cinnamon stars and the chocolate covered almonds. You can also use them to decorate your Christmas tree, just like the kozuli.
Vegan Christmas wreath cookies
You can easily make the Christmas wreath cookies vegan. As the dough does not contain any eggs, you only need to replace the animal butter with plant-based butter or margarine, similar to the ice cream scoop cookies recipe. Also make sure that the ingredients you use to decorate the pastry, especially the chocolate, are vegan.
These cookies are
- crumbly,
- crispy tender,
- buttery,
- lemony,
- slightly bitter,
- spicy,
- incredibly tasty,
- aromatic,
- with matcha,
- thanks to the decoration – fruity, chocolaty, nutty,
- colorful,
- in the shape of Christmas wreaths,
- an eye-catcher on the cookie plate, alongside the many other fancy cookies,
- quick and easy to make,
- ideal for Christmas,
- perfect for snacking, giving as gifts, decorating.
How to make Christmas wreath cookies: tips and tricks
- You can use any sweet spices of your choice for the recipe.
- Matcha gives the cookies a slightly bitter flavor. You can reduce the amount. However, the cookies will then not be as vibrantly green.
- You can omit matcha powder for light-colored pastry. You may then need a little more flour.
- The amount of flour specified in the recipe may vary. Add as much flour mixture to the butter mixture until you have a soft, no longer sticky dough.
- Only knead the shortcrust pastry dough briefly until it has a homogeneous consistency and never for too long. Then it won’t absorb as much flour and the cookies will taste tender and crumbly later on.
- I used a cookie cutter with a wavy edge to cut out the cookies.
- Bake the cookies at a temperature that is not too high so that they stay green and do not turn brown.
- The cookies are very soft while they are hot. They become harder once they have cooled.
Did you make the Christmas wreath cookies using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try out these other cookie recipes:
- German hazelnut macaroons recipe
- Crumb cookies with caramel filling
- Cookies “Chestnuts” – with walnut and chocolate glaze
Christmas wreath cookies
Equipment
- round cookie cutter with wavy edge
Ingredients
- 200 g butter room warm
- 90 g powdered sugar
- 10 g matcha powder
- approx. 300 g flour
- 2 g baking soda
- 1 tbsp lemon juice freshly squeezed
- 1 pinch of ground vanilla bean
- 1/4 tsp cinnamon
- 1/4 tsp star anise ground
- 1 pinch of salt
- flour for the work surface
to decorate
- white chocolate
- freeze-dried raspberries
- pistachios
- dark chocolate drops
- matcha powder
Instructions
- Using a fork, mash soft butter with powdered sugar and salt.
- Add matcha powder, lemon juice, vanilla, cinnamon and star anise and mix.
- Mix flour with baking soda.
- Add the flour mixture to the butter mixture in batches and knead briefly and quickly to form a soft shortcrust dough.
- Chill the dough in an airtight container for 30 minutes.
- Roll out the dough on a floured work surface to a thickness of approx. 4 - 5 mm and cut out cookies using a round cookie cutter with a wavy edge.
- Spread the cookies slightly apart on two baking trays lined with baking paper, bake them one after the other in a preheated oven at 338 °F (170 °C) for approx. 10 minutes each and leave them to cool on the baking trays.
- Decorate the Christmas wreath cookies as desired with melted white chocolate, freeze-dried raspberries, chopped pistachios, dark chocolate drops and matcha powder.
Notes
- You can use any sweet spices of your choice.
- Matcha gives the cookies a slightly bitter flavor. You can reduce the amount. However, the cookies will then not be as vibrantly green.
- You can omit matcha powder for light-colored pastry. You may then need a little more flour.
- The amount of flour specified may vary. Add as much flour mixture to the butter mixture until you have a soft, no longer sticky dough.
- Only knead the shortcrust pastry dough briefly until it has a homogeneous consistency and never for too long. Then it won't absorb as much flour and the cookies will taste tender and crumbly later on.
- I used a cookie cutter with a wavy edge to cut out the cookies.
- Bake the cookies at a temperature that is not too high so that they stay green and do not turn brown.
- The cookies are very soft while they are hot. They become harder once they have cooled.
- Take note of the detailed tips and tricks for making the Christmas wreath cookies at the top of the article.
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