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24 Sep 2017


By Gracie Carroll

A Chocolate-Dipped Matcha Cookies Recipe with Candied Ginger

By Gracie Carroll

Matcha Cookies Recipe

I believe it’s my British-Korean heritage that instantly drew me to this Chocolate-Dipped Matcha Cookies recipe, even though anything with matcha, chocolate and candied ginger (together or separate) is an easy sell to me. Although this recipe was initially developed by my friends at Becel Canada for the Royal Wedding of Prince Harry and Meghan Markle, I figured with the recent Royal Wedding of Princess Eugenie, this weekend would be another great time to share the full recipe here on Edit Seven. Besides, need I remind you how quickly the holiday season is approaching?

See below for how to make this delicious Matcha Cookies recipe at home!

matcha cookies recipe

What You Need:

2 1/4 cups (550 mL) all-purpose flour

1 tsp. (5 mL) baking soda

1/2 tsp. (2 mL) salt

1 cup (250 mL) Becel® with Avocado Oil margarine

1 cup (250 mL) firmly packed light brown sugar

1/4 cup (60 mL) granulated sugar

2 large eggs

1 tsp. (5 mL) vanilla extract

2 Tbsp. (30 mL) matcha green tea powder

3 Tbsp. (45 mL) finely chopped candied ginger, divided

1 cup (250 mL) HERSHEY’S® CHIPITS® White Chocolate Baking Chips, melted

1/4 cup (60 mL) HERSHEY’S® CHIPITS® Dark Chocolate Baking Chips, melted

What To Do:

Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in medium bowl; set aside.

Mix Becel® with Avocado Oil margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in matcha green tea powder and 2 Tbsp. (30 mL) candied ginger. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.

Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

Dip tops of cooled cookies halfway in melted white chocolate. Drizzle with melted dark chocolate and sprinkle with remaining 1 Tbsp. (15 mL) candied ginger.



(Story by Editor-in-Chief, Gracie Carroll)

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