Peppermint Matcha Kisses Recipe
Elevate your holiday baking with the refreshing and festive Peppermint Matcha Kisses, a delightful twist on traditional holiday treats. These bite-sized cookies combine the earthy, vibrant flavor of premium matcha with the cool, invigorating taste of peppermint, creating a unique and irresistible dessert. Matcha powder not only adds a beautiful green hue and rich flavor but also brings numerous health benefits, including antioxidants and a gentle caffeine boost. Ideal for holiday gatherings or as a special gift, these cookies are sure to impress friends and family with their sophisticated yet familiar flavors.
Peppermint Matcha Kisses
40
20 minutes
10 minutes
70
Fusion
Dessert

Ingredients
- 1 c Almonds
- 11 Tbsp Unsalted Butter, softened
- 1 ¾ c Flour, All-Purpose
- 1 tsp Yu Matcha Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 ¼ c Sugar, divided
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 bag Candy Cane Flavored Hershey's Kisses
Directions
- Heat oven to 350º F.
- In a food processor, pulse almonds until finely ground. Add 3 Tbsp of butter. Pulse until combined and fairly smooth.
- Add ½ c butter to the almond mixture and pulse until smooth. Add 1 c sugar and pulse until smooth. Add egg and vanilla and pulse until smooth.
- In a medium bowl, combine flour, baking soda, Yu Matcha green tea powder, and salt.
- Add flour mixture to almond mixture and pulse until it makes a dough.
- Form a heaping teaspoon of dough into a ball ¾″ diameter, then flatten slightly to make into a disk (¼″ thick).
- Dip the disk in the remaining ¼ c sugar and place on an ungreased baking sheet.
- Repeat with remaining dough and sugar.
- Bake cookies for 9 to 10 minutes.
- Remove from oven.
- Transfer warm cookies to another baking sheet to cool slightly.
- Put candy kiss on the center of each cookie.
- Press gently when the bottom of kiss is soft from the remaining heat of the cookie.
- Cool completely before serving.
Make it with our matcha. Our Organic Matcha, Ceremonial Grade A, is made from first-harvest, shade-grown leaves, slowly stone-milled into an ultra-fine powder with rich umami and natural sweetness.