Dessert

Christmas Tree Matcha Cookies Recipe

ByJeannette Jaeger December 7, 2025December 7, 2025

Introduction

These Christmas Tree Matcha Cookies bring a festive twist to your holiday baking with vibrant green matcha flavor and delicate, tender texture. Perfectly sweetened and decorated, they are a delightful treat that both kids and adults will enjoy. Get ready to impress your guests with these charming and tasty holiday cookies.

The image shows many Christmas tree-shaped cookies arranged closely on a white marbled surface. Each cookie has a rough green texture, indicating a likely matcha or green tea flavor. The trees have a zigzag drizzle of white icing on top, creating a simple decoration along the width. Small white sugar crystals are scattered evenly over the cookies, adding a bit of sparkle and texture. The cookies are flat with distinct tree edges and appear evenly baked. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour
1/4 cup oat flour
2 teaspoons good quality matcha powder, sifted
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup maple syrup
3 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 cup icing sugar
2-4 teaspoons almond milk
Sprinkles or any cookie decorations you like

Instructions

Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a medium bowl, combine the almond flour, oat flour, baking soda, sea salt, and sift in the matcha powder. Stir until there are no clumps.
Step 3: Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir together until well combined; the dough will be sticky and moist.
Step 4: Form the dough into a large ball. Roll it out between two pieces of parchment paper until it is about 1/4 inch thick. Cut out tree shapes with a cookie cutter and carefully transfer them to the baking sheet using a small offset spatula. If dough sticks, lightly oil the cutter or spatula. Handle cookies gently as they are delicate.
Step 5: Gather and re-roll any leftover dough, repeating the cutting and transferring process until all dough is used.
Step 6: Bake the cookies for 5 minutes. Allow them to cool for a few minutes on the pan before transferring to a cooling rack to cool completely.
Step 7: For the icing, place the icing sugar in a small bowl. Add almond milk one teaspoon at a time, stirring until the icing is stiff but still pipeable.
Step 8: If you don’t have a piping bag, fill a ziplock bag with icing, pushing it to one corner, and cut a tiny tip off. Decorate the cookies in a zig zag or your preferred pattern, then add sprinkles or decorations. The icing will set in about 10 minutes.

Tips & Variations

Use good quality, finely sifted matcha powder for a smooth, vibrant green color and fresh flavor.
Substitute coconut oil with vegan butter for a slightly different texture and taste.
Try other nut flours like cashew or hazelnut for a unique twist on the cookie base.
For extra festive flair, use colored sprinkles or edible glitter on the icing.
If cookies break easily, chill the dough before rolling to help it firm up and handle better.

Storage

Store these cookies in an airtight container in the refrigerator for up to 3 days. Because matcha powder oxidizes quickly, the cookies will darken over time, so they’re best enjoyed fresh the same day. When ready to eat, allow refrigerated cookies to come to room temperature for the best texture. The icing will remain firm when chilled.

How to Serve

The image shows several green Christmas tree-shaped cookies spread out on crinkled white parchment paper placed over a white marbled surface. Each cookie has a smooth, slightly rough texture and is decorated with a thin zigzag line of white icing across the front surface. There are small clear sugar crystals sprinkled over each cookie, giving a sparkling effect. The cookies are arranged closely but not touching, filling most of the frame evenly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond and oat flour?

You can substitute with all-purpose flour, but the texture and flavor will change. Almond and oat flours provide a tender, slightly nutty base and make the cookies gluten-free. If using regular flour, reduce baking soda slightly and watch the dough consistency as it may be less moist.

How do I prevent the cookies from breaking when transferring?

Use a small offset spatula to carefully lift the cookies from the parchment paper. If dough sticks to the cutter or spatula, lightly oil them to prevent sticking. Handle cookies gently as this recipe yields delicate cookies that are best transferred slowly and carefully.