Matcha Cookies
Enjoy your afternoon tea with these crisp and buttery Matcha Cookies. The unique flavor combination of matcha and white chocolate is surprisingly delightful!
Servings: 24 cookies
Calories: 126kcal
Ingredients
- 2 cups all-purpose flour (plain flour) (please weigh your flour; click the Metric button for weights; or learn how to measure flour with a measuring cup)
- 2½ Tbsp matcha green tea powder (1 Tbsp matcha is 6 g)
- ¾ cup unsalted butter (softened, at room temperature)
- 1 pinch Diamond Crystal kosher salt
- 130 g confectioners’ sugar (1 cup + 2 tsp)
- 2 large egg yolks (at room temperature)
- ¼ cup good-quality white chocolate baking chips
Instructions
Before You Start...
- Please note that this recipe requires a chilling time of 2 hours. Gather all the ingredients. I highly encourage you to weigh your ingredients using a kitchen scale; click the “Metric“ button above to convert the measurements to metric. If you‘re using a cup measurement, please follow the method in my post How to Measure Flour: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
To Make the Dough
- Combine 2 cups all-purpose flour (plain flour) and 2½ Tbsp matcha green tea powder in a large bowl.
- Sift the flour and the matcha powder.
- In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, beat ¾ cup unsalted butter until smooth and creamy. Tip: It’s important to soften the butter ahead of time. Leave the cold butter out on the counter for 1 hour or microwave it in 5-second increments until softened.
- Add 1 pinch Diamond Crystal kosher salt and blend.
- Add 130 g confectioners’ sugar (1 cup + 2 tsp) and beat well until soft and light. As you blend, stop the mixer and scrape down the bowl occasionally.
- Add 2 large egg yolks and mix well until combined.
- Gradually add the flour and matcha mixture and mix until just combined. Do not overmix.
- Add ¼ cup good-quality white chocolate baking chips and mix until just incorporated.
To Chill the Dough
- Divide the dough into 2 equal pieces. Shape each piece into a cylinder about 1½ 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. Tip: You can place the logs on a bed of uncooked rice while chilling. It’ll keep the dough in a nice cylindrical shape so your cookie slices won’t be flat on one side. To freeze for later: You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. To bake, let the frozen log sit at room temperature for about 10 minutes before slicing and baking. Do not let the dough fully defrost.
To Slice and Bake
- Preheat the oven to 350ºF (175ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Line a baking sheet with parchment paper or a silicone baking liner. Remove the dough from the refrigerator and unwrap the plastic wrap. Use a sharp knife to slice the dough into rounds about ⅓ inch (7 mm) thick. If the dough is too hard to slice, wait about 5 minutes before slicing. 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 (175ºC) for about 15 minutes, or until the edges of the cookies get slightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes; then carefully transfer the cookies to a wire cooling rack and let them cool completely before serving.
To Store
- You can keep the cooled cookies in an airtight container and store them at room temperature for at least 4 days.
Notes
The recipe is slightly adapted from Okashi Treats by Keiko Ishida.
Nutrition
Calories: 126 kcal · Carbohydrates: 14 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 31 mg · Sodium: 4 mg · Potassium: 20 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 229 IU · Vitamin C: 1 mg · Calcium: 9 mg · Iron: 1 mg