Description
Delight in these beautifully green Matcha Cookies, a perfect blend of earthy matcha and sweet white chocolate chips. Soft, buttery, and subtly sweet, these cookies are chilled before baking to maintain their shape and maximize flavor, making them an elegant treat for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour (plain flour)
- 2 1/2 Tbsp matcha green tea powder (approximately 15 g)
- 1 pinch Diamond Crystal kosher salt
Wet Ingredients
- 3/4 cup unsalted butter, softened (at room temperature)
- 130 g confectioners’ sugar (1 cup + 2 tsp)
- 2 large egg yolks (at room temperature)
Add-ins
- 1/4 cup good-quality white chocolate baking chips
Instructions
- Prepare the dry ingredients: In a large bowl, sift together the all-purpose flour and matcha green tea powder to ensure a smooth, lump-free mixture.
- Cream the butter: Using a stand mixer with a paddle attachment or a hand mixer, beat the softened unsalted butter until it becomes smooth and creamy, which usually takes a few minutes. Make sure the butter is properly softened prior to this step for the best texture.
- Add sugar and salt: Incorporate the pinch of kosher salt and then the confectioners’ sugar into the creamed butter. Beat well until the mixture is soft, light, and fluffy. Scrape down the sides of the bowl as needed to combine all ingredients evenly.
- Mix in egg yolks: Add the two large egg yolks to the mixture and beat until fully combined, creating a rich and smooth dough base.
- Combine dry and wet ingredients: Gradually add the sifted flour and matcha powder mixture to the wet ingredients. Mix gently and only until just combined to avoid overworking the dough and developing gluten.
- Add white chocolate chips: Fold in the white chocolate baking chips carefully so they are evenly distributed throughout the dough without overmixing.
- Shape and chill the dough: Divide the dough into two equal portions. Form each portion into a cylinder approximately 1½ inches (4 cm) in diameter and 7 inches (18 cm) long. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours until firm. For best shape retention, place the dough logs on a bed of uncooked rice while chilling. Dough can be frozen for up to 2 months; thaw slightly before slicing.
- Preheat the oven and prepare baking tray: Heat the oven to 350ºF (175ºC), reducing to 325ºF (160ºC) if using a convection oven. Line a baking sheet with parchment paper or a silicone baking mat.
- Slice and arrange cookies: Remove the chilled dough logs from the refrigerator, unwrap, and slice into rounds about ⅓ inch (7 mm) thick using a sharp knife. Let slices sit 5 minutes if too hard to cut. Place slices on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Bake the cookies: Bake in the preheated oven for approximately 15 minutes, or until the edges begin to turn a slight golden brown, indicating they are cooked through but still tender.
- Cool the cookies: Remove the baking sheet from the oven and allow cookies to cool on the sheet for 5 minutes. Carefully transfer them to a wire rack to cool completely before serving or storing.
- Store properly: Keep cooled cookies in an airtight container at room temperature for up to 4 days to maintain freshness and flavor.
Notes
- This recipe is slightly adapted from Okashi Treats by Keiko Ishida.
- Chilling the dough is essential for shape and texture; do not skip or shorten this step.
- For best results, weigh your ingredients with a kitchen scale.
- Softened butter can be achieved by letting it sit at room temperature for about 1 hour or microwaving in short bursts.
- Using a bed of uncooked rice while chilling helps the dough retain its cylindrical shape for uniform cookie slices.
- Frozen dough logs must be slightly thawed before slicing to avoid breaking the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 126 kcal
- Sugar: 7 g
- Sodium: 4 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg
