Raspberry Matcha Christmas Sugar Cookies Recipe

Christmas sugar cookies with a twist!

These marbled raspberry and matcha sugar cookies give the classic Christmas cookie a fresh update. The raspberry brings a bright, fruity note that lifts the usual sugar cookie flavor, while the matcha provides a subtle, earthy green tea taste. Together they create festive red-and-green cookies without artificial coloring.

Oh, and did I mention they’re marbled?

Below you’ll find the full recipe and step-by-step instructions. I joined a few blogging friends for a virtual cookie exchange, so be sure to scroll down for more holiday cookie ideas as well.

Ingredients for Marbled Raspberry and Matcha Sugar Cookies

I adapted the iced sugar cookie recipe I used previously and adjusted the measurements for the different doughs. You’ll need:

• 2 sticks (16 tbsp) softened unsalted butter
• 2 cups sugar
• 2 eggs
• 2 1/3 cups all-purpose flour
• 1 tsp vanilla extract
• 1–1.2 oz package freeze-dried raspberries (ground to powder)
• 1/4 cup matcha powder or matcha latte mix
• 1 package (16 oz) white chocolate chips for dipping

How to Make Basic Sugar Cookie Dough

Preheat the oven to 350°F (175°C). For the plain sugar cookie dough you’ll use:

• 1 stick butter
• 1 cup sugar
• 1 egg
• 1 1/3 cups flour
• 1/2 tsp vanilla

In a stand mixer or with a hand mixer, cream the butter and sugar until light and combined. Add the egg and vanilla and mix until incorporated. Gradually fold in the flour until the dough comes together.

Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. You can also freeze the dough to use later.

Raspberry Sugar Cookie Dough

Ingredients:

• 1/2 stick butter
• 1/2 cup sugar
• 1/2 egg (beat one egg and use half)
• 1/4 tsp vanilla
• 2/3 cup flour
• 1 oz freeze-dried raspberries, ground to a powder

Grind the freeze-dried raspberries in a food processor or spice grinder until they become a fine powder; set aside. Cream the butter and sugar, then add the egg and vanilla and mix until combined. Slowly fold in the flour and about 1/4 cup of the raspberry powder (reserve any extra) until the dough is uniform.

Form the raspberry dough into a ball, wrap it, and chill in the refrigerator for at least 30 minutes or freeze for later use.

Matcha Sugar Cookie Dough

Ingredients:

• 1/2 stick butter
• 1/2 cup sugar
• 1/2 egg
• 1/4 tsp vanilla
• 2/3 cup flour
• 1/4 cup matcha powder or matcha latte mix

Cream the butter and sugar, add the egg and vanilla, and mix until combined. Gradually fold in the flour and matcha powder until the dough is evenly colored and cohesive. Shape into a ball, wrap, and chill for at least 30 minutes or freeze for later.

How to Marble Cookie Dough

When the doughs have chilled, set them out at room temperature for 5–10 minutes so they are workable but still firm. Take the plain sugar cookie dough and split it in half. Working with one color at a time, break the white dough and one ball of colored dough into random pieces, then gently knead them together. Don’t over-knead — you want swirls of color, not a uniform blend.

Roll the marbled dough to about 1/4″ thickness and cut shapes with cookie cutters. For circles, a drinking glass works well. Place cut cookies on a baking sheet lined with parchment and repeat with the other colored dough.

Bake the cookies for 12–15 minutes, until set. Let them cool on the baking sheet briefly, then transfer to a wire rack or parchment to cool completely.

How to Melt White Chocolate and Dip Cookies

Place white chocolate chips in a small, deep microwave-safe bowl (at least 3 inches deep). Microwave at 50% power in 30-second intervals, stirring after each interval. Once mostly melted, stir until residual heat finishes melting the remaining pieces.

Line a baking sheet or cutting board with parchment—make sure it fits in your fridge or you have a cleared shelf. When cookies are completely cooled, dip each one halfway into the melted white chocolate and set it on the parchment. Once all cookies are dipped, chill them in the refrigerator for about 10 minutes to let the chocolate set.

Recipe by Casey Harper for Paper and Stitch

What cookies do you bake during the holidays? Are there any from this list you plan to try this year?