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Merry Embossed Matcha Red Beet Cranberry Jam Cookie Sandwiches

Cozy up with a warm blanket plus a plateful of earthy, morning energy boosters—Merry Midori Jade Matcha Cookies, to start the day. Infused with a creamy cranberry red beet jam centered in between two crispy beautifully embossed matcha cookies, these yummy sandwiched treats will take you to a sweet escape.


Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Yield: 45 Cookies

Merry Embossed Matcha Cookies:
1 ¼-2 cups all-purpose flour
1/4 cup cornstarch
2 tbsp Suncore Foods® Midori Jade Matcha Powder
¼ cup cane sugar (adjust to your taste)
1/2 tsp salt
1/2 cup (or 1 stick) cold unsalted butter, cut into small cubes
1 tbsp coconut oil
1 tsp vanilla extract
1 large egg

Red Beet Cranberry Jam:
12 ounces fresh cranberries
4 cup granulated sugar
1/4 cup water
1 tbsp orange zest, freshly grated
1/2 cup cranberry juice
2 tbsp Suncore Foods® Red Beet Powder


1. Merry Embossed Matcha Cookies — Preheat the oven to 375 °F and line your baking sheets with parchment paper. Beat your wet ingredients (except eggs) in a stand mixer until it reaches a smooth consistency. Avoid over beating to prevent air bubbles. Whisk and blend the egg into your dough. Sift and mix your dry batter ingredients. Keep adding flour until the dough turns into a ball. Stop mixing when the cookie dough pulls from the bowl without leaving behind any traces. Place dough between two sheets of parchment paper. Roll the dough to a thickness of 3/8”. Use rolling pin rings for uniform thickness. Use a floral cookie cutter to cut your cookie shape. Assemble the cut cookies with a 2” gap. Bake for 9-12 mins (or until the cookies set). Let the cookies cool on the baking sheets.

2. Combine cranberries, sugar, orange zest, cranberry juice, Suncore Foods® Red Beet Powder, and water in a medium saucepan over medium-high heat and bring to a boil. Reduce heat to medium and simmer for 15 to 20 minutes, or until most of the cranberries pop and the mixture has thickened. Taste and add more sugar if desired. Pour the jam into a fine-mesh strainer over a bowl and scrape to separate the pulp from the skins. Discard the skin and chill the strained jam.

3. Assemble — Create cookie sandwiches by filling homemade buttercream between two cookies. Enjoy!