Description
These delightful Matcha Cookies combine the earthy, vibrant flavor of matcha green tea with the sweetness of white chocolate chips to create a perfectly balanced treat. Soft and buttery with a subtle crisp edge, these cookies are ideal for tea time or as a sophisticated snack. The recipe includes a two-hour chilling period that helps the dough firm up for easy slicing and baking, resulting in uniform, beautiful cookies.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (plain flour)
- 2½ Tbsp matcha green tea powder (about 15 g)
- 1 pinch Diamond Crystal kosher salt
- 130 g confectioners’ sugar (1 cup + 2 tsp)
Wet Ingredients
- ¾ cup unsalted butter (softened, at room temperature)
- 2 large egg yolks (at room temperature)
Add-ins
- ¼ cup good-quality white chocolate baking chips
Instructions
- Prepare the dry mixture: Sift together 2 cups of all-purpose flour and 2½ tablespoons of matcha powder in a large bowl to ensure even distribution of the matcha and to remove lumps.
- Cream the butter: In a stand mixer fitted with a paddle attachment or using a hand mixer in a large bowl, beat ¾ cup softened unsalted butter until smooth and creamy. Softening the butter ahead of time is crucial for a smooth batter.
- Add salt and sugar: Mix in a pinch of Diamond Crystal kosher salt and then add 130 g confectioners’ sugar. Beat the mixture until it becomes soft and light, scraping down the bowl occasionally to incorporate all ingredients evenly.
- Incorporate egg yolks: Add 2 large egg yolks to the butter mixture and blend well until fully combined, creating a rich base for the dough.
- Add flour and matcha mixture: Gradually fold in the sifted flour and matcha powder mixture. Mix the dough just until combined, being careful not to overwork it, which helps keep the cookies tender.
- Fold in white chocolate chips: Gently mix in ¼ cup white chocolate baking chips until they are evenly distributed throughout the dough.
- Shape and chill the dough: Divide the dough into two equal portions. Shape each into a cylinder about 1½ inches (4 cm) in diameter and 7 inches (18 cm) long. Wrap tightly in plastic wrap and chill for at least 2 hours or until firm. For best shape retention, place the logs resting on uncooked rice during chilling.
- Preheat and slice dough: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone liner. Remove chilled dough from the refrigerator and unwrap. Slice into rounds approximately ⅓ inch (7 mm) thick using a sharp knife. If too hard, let the dough warm slightly for 5 minutes before slicing.
- Bake the cookies: Place cookie slices spaced about 1 inch (2.5 cm) apart on the baking sheet. Bake for about 15 minutes or until edges just begin to turn golden brown.
- Cool the cookies: Remove the baking sheet from the oven. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
Notes
- The recipe is slightly adapted from Okashi Treats by Keiko Ishida.
- Softening the butter properly is essential to achieving a creamy dough texture.
- Do not overmix once the flour is added to keep the cookies tender.
- Placing dough logs on uncooked rice during chilling helps maintain the cylindrical shape for even slices.
- Frozen dough logs can be kept up to 2 months and baked directly after a short thaw at room temperature.
- Use good-quality white chocolate chips for the best flavor contrast to matcha.
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
