Baking · Cookies
Blueberry Muffin Tea Matcha Snowballs
I bought a tin of blueberry muffin tea without a clear plan for it and spent a week figuring out how to use it properly. Infusing it into the butter for these snowballs was the best idea I had. The tea flavour is subtle once baked but it gives the cookies a warmth and fruitiness that plain butter would not. Rolling them in matcha powder while still warm means the coating sticks properly and turns every bite a deep earthy green.
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
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1
Preheat oven to 325°F. Line a baking sheet with parchment paper.
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2
Cream butter and powdered sugar until light and fluffy. Mix in vanilla, matcha, and ground Blueberry Muffin Tea.
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3
Gradually fold in flour and salt until a smooth dough forms.
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4
Roll dough into 1-inch balls and place on the prepared baking sheet.
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5
Bake for 15–18 minutes, until lightly golden.
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6
Cool for a few minutes, then roll warm cookies in powdered sugar.
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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.