Baking · Cookies

Blueberry Muffin Tea Matcha Snowballs

These matcha snowballs are soft, pillowy, and coated in a generous layer of powdered sugar that makes them look like little snow-dusted treats. The blueberry muffin tea adds a subtle fruity note that pairs beautifully with the earthiness of matcha. They are part cookie, part confection, and entirely irresistible. Rolling them in powdered sugar twice is the key to that classic, thick coating that gets all over your fingers and you won't mind at all. These are a staple of my holiday cookie box every year.

Ingredients

• 170g unsalted butter, softened
• 100g powdered sugar (plus extra for rolling)
• 1 tsp vanilla extract
• 220g all-purpose flour
• 1–2 tsp finely ground Blueberry Muffin Tea
• 1–2 tsp finely ground matcha powder
• Pinch of salt

Method

1. 1 Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. 2 Cream butter and powdered sugar until light and fluffy. Mix in vanilla, matcha, and ground Blueberry Muffin Tea.
3. 3 Gradually fold in flour and salt until a smooth dough forms.
4. 4 Roll dough into 1-inch balls and place on the prepared baking sheet.
5. 5 Bake for 15–18 minutes, until lightly golden.
6. 6 Cool for a few minutes, then roll warm cookies in powdered sugar.
7. 7 Let cool completely and roll in powdered sugar again for a snowy finish.

Tips & Notes

Chill the dough for at least 30 minutes before rolling this makes it much easier to work with and helps the snowballs hold their shape. Roll in powdered sugar twice for that signature thick coating. Store in an airtight container at room temperature for up to 5 days.