Description
These Matcha Cookies blend the earthy, vibrant flavor of matcha green tea powder with the sweetness of white chocolate chips in a tender, buttery cookie. Perfectly crisp on the edges and soft in the center, these cookies are an elegant treat for any occasion and include a chilling step to enhance their texture and flavor.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour (please weigh your flour; or follow method to measure flour with a cup)
- 2 1/2 Tbsp matcha green tea powder (about 15 g)
- 1 pinch Diamond Crystal kosher salt
- 130 g confectioners’ sugar (1 cup + 2 tsp)
Wet Ingredients
- 3/4 cup unsalted butter (softened, at room temperature)
- 2 large egg yolks (at room temperature)
Add-ins
- 1/4 cup good-quality white chocolate baking chips
Instructions
- Prepare Dry Ingredients: Combine 2 cups all-purpose flour and 2½ Tbsp matcha green tea powder in a large bowl and sift together to ensure an even mixture without lumps.
- Beat Butter: In a stand mixer with a paddle attachment or using a hand mixer, beat ¾ cup softened unsalted butter until smooth and creamy. Softened butter is essential for proper texture.
- Add Sugar and Salt: Add 1 pinch Diamond Crystal kosher salt and 130 g confectioners’ sugar to the butter. Beat the mixture well until the texture is soft and light, scraping down the sides of the bowl as needed for an even blend.
- Incorporate Egg Yolks: Mix in 2 large egg yolks until fully combined, which helps bind the dough.
- Combine Dry and Wet Ingredients: Gradually add the sifted flour and matcha powder mixture, mixing just until combined to avoid overworking the dough.
- Add White Chocolate Chips: Fold in ¼ cup white chocolate baking chips gently until evenly distributed in the dough.
- Shape Dough and Chill: Divide dough into two equal parts. Roll each into a cylinder about 1½ inches in diameter and 7 inches long. Wrap tightly in plastic wrap and refrigerate for at least 2 hours until firm. Optionally, place on uncooked rice to maintain shape.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 350ºF (175ºC). If using a convection oven, reduce the temperature by 25ºF (15ºC). Line a baking sheet with parchment paper or a silicone liner.
- Slice Cookies: Remove chilled dough from fridge and unwrap. Slice into rounds approximately ⅓ inch (7 mm) thick with a sharp knife. If too hard, wait 5 minutes before slicing. Space slices about 1 inch apart on the baking sheet.
- Bake: Bake the cookies for about 15 minutes or until the edges turn slightly golden brown, indicating doneness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
- Store: Store the cooled cookies in an airtight container at room temperature. They remain fresh for at least 4 days.
Notes
- The recipe is slightly adapted from Okashi Treats by Keiko Ishida.
- Weighing ingredients, especially flour, provides the best accuracy and consistency.
- Softened butter is key to achieving the ideal cookie texture.
- Chilling the dough not only firms it for easier slicing but also enhances the flavor and texture of the cookies.
- You can freeze the dough logs for up to 2 months; thaw slightly before slicing and baking.
- Placing logs on uncooked rice while chilling keeps the shape perfectly cylindrical, preventing flat cookie edges.
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
