Cocoa Ginger Cookies with Matcha Buttercream

Sugar, spice, and everything nice. Try these soft, chewy spice cookies with a mildly sweet Matcha buttercream for yourself!

Makes enough to share.

An original recipe prepared for us by The Sweet and Simple Kitchen.


    Cocoa Ginger Cookies

    • ¾ cup butter, softened
    • ½ cup granulated sugar
    • ½ cup dark brown sugar
    • ¼ cup molasses
    • 1 egg
    • 2 tsp vanilla
    • 2 cups all purpose flour
    • 2 tbsp cocoa powder
    • 2 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp ginger
    • ¼ tsp nutmeg
    •  tsp cloves
    • ½ cup granulated sugar, for rolling

    Matcha Buttercream


    Cocoa Ginger Cookies

    1. Preheat your oven to 350F (convection if possible) and line 2 cookie sheets with parchment paper; Set aside.
    2. In a large bowl, beat together butter, granulated sugar and brown sugar with an electric mixer until pale and fluffy. Beat in eggs, molasses and vanilla until just combined.
    3. In a separate bowl, whisk together flour, cocoa powder, baking soda, ginger, nutmeg, cinnamon, cloves and salt. add in 3 stages to wet ingredients beating on low until well combined.
    4. Spoon 1 Tbsp of dough out onto prepared baking sheets, fitting 12 to a sheet. Roll dough balls in granulated sugar to completely coat and set back on the baking sheet.
    5. Bake in preheated oven for 9-11 minutes or until tops are crackly, edges are golden and beginning to firm to the touch. Remove from oven and allow to cool for at least 10 minutes before serving.

    Matcha Buttercream

    1. In a medium bowl, cream the butter with an electric mixer until fluffy. Add in the icing sugar ½ cup at a time, beating well after each addition. Add in vanilla and beat until pale and fluffy about 2 minutes. Add in the Matcha powder and beat for an additional minute until completely incorporated.
    2. Once the cookies have cooled completely spread the buttercream onto the bottom of one cookie and top with another cookie. Repeat the process until all cookies are filled.


    Click below to purchase the Culinary Grade Matcha used in this recipe: