Japanese Matcha Cookies [日本の抹茶クッキー]
Servings: cookies
Japanese Matcha Cookies are delicate, crumbly cookies made with matcha powder, offering a balanced blend of earthy flavor and sweetness.
Equipment
- Hand mixer optional but helps
Ingredients
- 240 g all-purpose flour
- 15 g matcha green tea powder
- 170 g unsalted butter at room temperature
- 130 g powdered sugar also known as icing or confectioners
- 1/8 tsp. salt
- 2 egg yolk large at room temperature
- 50 g white chocolate cut into small pieces
Notes
Instructions
Preparing
- Gather all the ingredients so you have everything at hand.
Mixing
- Sift and combine the 240 g all-purpose flour and the 15 g matcha green tea powder in a large mixing bowl.
- In another large mixing bowl, beat the 170 g unsalted butter until smooth and creamy. If your butter is too hard, leave it out on the counter for 1 hour or microwave it in 5-second increments until it‘s softened. Sift 130 g powdered sugar with 1/8 tsp. salt.
- Add 2 egg yolk and mix well until combined. Gradually add the flour and matcha mixture until just combined. Add 50 g white chocolate and mix until just incorporated.
- Divide the dough into 2 equal pieces. Shape each piece into a cylinder about 1 1/2 inches (4 cm) in diameter and 7 inches (18 cm) long. Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Remove the dough from the refrigerator, unwrap the plastic wrap and let it rest for 10 minutes. Use a sharp knife to slice the dough into rounds about 1/3 inch (7 mm) thick. Place the sliced dough on the baking sheet, leaving about 1 inch (2.5 cm) of space between the rounds.
- Bake the cookies at 350ºF for about 15 minutes, or until the edges of the cookies start to get slightly golden brown on the sides.
Serving
- Transfer the cookies to a cooling rack and let them cool completely before serving.