These easy blue matcha sugar cookies are soft, chewy, and perfect for Star Wars fans! With crinkly tops and out-of-this-world color, Baby Yoda would love these holiday cookies.
We are pretty big Star Wars fans in this house and Baby Yoda (a.k.a. Grogu) is one of our favorite characters. He’s adorable in every way and also obsessed with food, which means he would fit right in with my family. In fact, anytime he has an opportunity to snack on something he’s all in, and he’s willing to use his force powers to do it too. This is a kid after my own heart.
Last year there was a scene in The Mandalorian when Baby Yoda ate blue cookies. Suddenly everyone was wondering what kind of cookies he was eating and wanted to eat some blue space cookies too! Some fans even theorized these cookies were made with blue bantha milk.
The cookies in this scene were French macarons, which is a meringue-based sandwich cookie. There are plenty of recipes for these online. But, here’s the thing. Macarons are incredibly sensitive to moisture, which makes them somewhat difficult to make.
So, while we were re-watching The Mandalorian recently the idea hit me: why not make blue sugar cookies? These would be easier, they would be delicious, and Baby Yoda would love them.
You know who else would love these? Santa. I’m willing to bet Santa has never received soft Christmas cookies like these before! Thanks to their blue color, these cookies would also be fun to make for Hanukkah.
I don’t like to use food coloring when I can avoid it, so to add that “Baby Yoda blue” to these cookies I used butterfly pea powder. This is also known as a “blue matcha powder” and is the same ingredient I used to make Blue Bantha Milk previously. Blue matcha is made from butterfly pea flower petals and a subtle floral flavor that’s delightful in sweets.
These sugar cookies are done baking when they have crackled tops as shown in the photos. The edges of the cookies will also be very slightly golden, but not much. If you press the cookies gently with your fingertip they will still be soft but that is ok – these cookies will finish baking and firm up during the 10 minutes of cool time after baking.
Tips for Success
As far as cookies go, these ones are pretty easy to make. But here are a few tips:
- Use a good quality blue matcha powder. I like this one, which is available on Amazon. One bag will make many matcha lattes and lots of cookies. This sugar cookie recipe only needs 1 1/2 teaspoons of butterfly pea powder to get the blue color.
- Don’t skip the chill time. It’s tempting to skip the 1 hour of chill time, but if you don’t chill the dough your cookies will spread too much while they bake. Maybe use the chill time as an excuse to make a blue matcha latte!
- Press down slightly. After you have rolled your cookie dough balls in sugar and placed them on the baking sheet, press them down slightly with your fingers or with the bottom of a clean glass. This is not 100% neccessary but it will make your cookies bake like the sugar cookies shown here. If you skip pressing down your cookies will just have a slightly domed top. No biggie though, they will still be soft and chewy sugar cookies!
How to Store
I usually store these cookies on the counter. First let them cool completely, then place them in an airtight container. They will keep on the counter for 2-3 days (but you will probably eat them all well before then).
Can I Freeze These?
You can freeze the cookie dough before it is baked. Simply follow the directions below up until the dough is formed into balls, rolled in sugar, and pressed slightly. Then freeze the sugared cookie dough balls on a baking sheet lined with parchment paper. Once the cookie dough has frozen solid (this usually takes 2-3 hours) transfer them to a freezer-safe container. They will keep in the freezer for up to 3 months.
When you are ready to bake some cookies, simply place the number of cookie dough balls you want to bake on a lined baking sheet and add 2-3 minutes of baking time.
Print
These easy blue matcha sugar cookies are soft, chewy, and perfect for Star Wars fans! With crinkly tops and out-of-this-world color, Baby Yoda would love these holiday cookies.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Ingredients
- 7 tablespoons unsalted butter, cut into small pieces, at room temperature
- 1/2 cup sugar (plus 3 tablespoons more for rolling the cookies)
- 1 1/2 teaspoons blue matcha (butterfly pea powder)
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Instructions
Cream butter, sugar, and matcha. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter pieces, sugar, and blue matcha powder until light and fluffy.
Add the egg and vanilla extract. Mix until just combined.
Mix and add dry ingredients. In a medium bowl combine the flour, baking powder and salt. Add these dry ingredients to your stand mixer bowl. Mix until just combined, pausing to scrape down the sides of the bowl periodically. Don’t overmix the cookie dough.
Chill. Cover the mixing bowl with plastic wrap or a cloth towel, then chill the dough in the fridge for 1 hour.
Preheat oven to 350F. Line a cookie sheet with parchment paper or a silpat.
Get your rolling sugar ready. Add about 3 tablespoons of sugar to a small plate.
Shape the cookies. Spoon two tablespoons of dough into your hands and roll into a ball. Roll the cookie dough ball in the sugar. Place on the cookie sheet and gently press the cookie down slightly. Repeat with remaining cookie dough until you have 10 balls. Space them about 2-3 inches apart because the cookies will spread during baking.
Bake and cool. Bake for 14-15 minutes until the edges are very lightly browned but the cookies are still soft in the center. Allow to cool for at least 10 minutes so the cookies can finish baking.
Notes
I usually store these cookies on the counter. First let them cool completely, then place them in an airtight container. They will keep on the counter for 2-3 days (but you will probably eat them all well before then).
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Going to try and make this recipe soon! It looks very tasty!!
I hope you do! We love these cookies. 🙂