Happy New Year! Did you go somewhere fun to count down to the new year? As usual, we stayed home for the count down and had a wonderful feast along with some bubbly to ring in the new year! While the vacation and days off might be over for some people, the celebration is still going on in my house.
This year, January 28th marks the first day of the Chinese New Year! In Asia, Chinese New Year is the biggest celebration of the year, comparable to Christmas and Thanksgiving in the U.S. It’s a 15 days long celebration! Schools, most shops, and businesses are closed during the Chinese New Year so that everyone can spend time with the family to celebrate.
Although we don’t get any days off for Chinese New Year in the States, I try my best to pass down the traditions and culture to my Kids, mostly through story telling, and more often, through food. There are many traditional food and special dishes that we prepare mainly for the Chinese New Year. But some are so good that I pretty much make them all year round, such as these Matcha (Japanese Green Tea) Cookies with Cranberries and White Chocolate.
These cookies are quite simple to prepare. They are the “slice and bake” type of cookie which you can (and should) prepare the dough ahead of time. When it comes time to bake, you simply slice the cookie dough into disks and bake them off. If you haven’t done so, watch my video above to check out my secret/tip on how to keep the cookie dough nice and round instead of having a “flat bottom” while it’s chilling in the fridge. And you’re very welcomed! Consider this tip as my Chinese New Year gift to you!
If you like Matcha, you’re going to love these cookies. They are packed with the matcha flavor and go nicely with a cup of hot tea. However, Matcha could be an acquire taste for some people though.
These matcha cookies are not too sweet, therefore, the white chocolate chips add a nice touch of sweetness to balance out the flavors. The dried cranberries not only add a nice contrast of color to the cookies, but also a little tartness and texture as well.
Make a batch to share with your friends and family during this Chinese New Year. I’m sure they’ll love these gorgeous and fun cookies. What other family traditions do you celebrate? Do you have any special Chinese New Year dishes that you would always prepare for your family? Leave a comment below and let me know. I can’t wait to hear from you!
Ingredients and Tools used:
Matcha Powder (Click here for more information)
Dried Cranberries (Click here for more information)
White Chocolate Chips (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Silpat (Click here for more information)
Rolling Pin (Click here for more information)
Matcha Cookies with Cranberries and White Chocolate:
2 sticks (8 ounces) salted butter, softened
2 tablespoons sugar
2 tablespoons Matcha Powder (Japanese Green Tea)
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup white chocolate chips
3/4 cup dried cranberries
In the bowl of the stand mixer fitted with the paddle attachment, beat butter, sugar, and matcha powder together until light and fluffy.
Add powdered sugar and vanilla extract, beat until well incorporated. Turn mixer to low speed and add flour. Mix until a dough forms. Then, add the white chocolate chips and dried cranberries, mix until just combined.
Divide the dough in half and roll each portion into a 1 ½-inch diameter log. Wrap each log with plastic wrap. Place each log in a paper towel cardboard to keep the round shape. Refrigerate for at least 2 hours before baking. I kept mine in the fridge overnight.
When ready to bake, preheat oven to 350F degree. Line a baking sheet with silpat or parchment paper.
Unwrap the cookie dough log and slice into 1/4-inch thick disks. Place cut out dough onto prepared baking pan. Bake 10 to 12 minutes, or until bottom is slightly golden brown.
Cool cookies completely on wiring rack and enjoy!