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!
Ingredients
Servings: cookies
- 2 cups all-purpose flour (plain flour) (weigh your flour; click the Metric button for weights; or learn how to measure flour with a measuring cup)
- 2½ Tbsp matcha (ceremonial or culinary grade) (6 g per 1 Tbsp)
- 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 for weights. 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 than you need.
To Make the Dough
- Combine 2 cups all-purpose flour (plain flour) and 2½ Tbsp matcha (ceremonial or culinary grade) in a large bowl.
- Sift the flour and the matcha powder.
- Set up a stand mixer with a paddle attachment or a large bowl with a hand mixer. Add ¾ cup unsalted butter (at room temperature) to the mixer bowl and beat until smooth and creamy. Nami's Tip: Soften cold butter ahead of time. Leave it 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). Beat until soft and light, stopping the mixer occasionally to scrape down the bowl.
- Add 2 large egg yolks (at room temperature) and mix 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 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. Nami's Tip: You can place the logs on a bed of uncooked rice while chilling. It’ll keep the log's cylindrical shape and prevent it from flattening on one side. To freeze for later: Wrap unbaked dough logs in plastic and freeze for up to 2 months. To bake, let the frozen log sit at room temperature for about 10 minutes, then slice and bake. Do not fully defrost the dough.
To Slice and Bake
- Preheat the oven to 350ºF (175ºC). For a convection oven, reduce the baking temperature by 25ºF (15ºC). Line a baking sheet with parchment paper or a silicone liner. Unwrap the dough and slice it into rounds about ⅓ inch (7 mm) thick. Place them on the baking sheet about 1 inch (2.5 cm) apart.Nami's Tip: If the dough is too hard to slice, let it sit for 5 minutes and try again.
- Bake at 350ºF (175ºC) for about 15 minutes, or until the edges turn slightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack and cool completely before serving.
To Store
- Keep in an airtight container and store at room temperature for up to 4 days.
Notes
The recipe is slightly adapted from Okashi Treats by Keiko Ishida.
This recipe uses a generous amount of matcha, so each serving contains roughly the caffeine of a weak cup of coffee. Keep that in mind if you're caffeine-sensitive or serving to children.
Nutrition
Calories: 126kcal, Carbohydrates: 14g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 4mg, Potassium: 20mg, Fiber: 1g, Sugar: 7g, Vitamin A: 229IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg
The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.
