Gather all the ingredients.
Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp) matcha green tea powder in a large bowl.
In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170 g (¾ cup) unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
Add 50 g (¼ cup) white chocolate chips and blend well.
Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side.
Preheat the oven to 350 ºF (175 ºC). Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
Bake the cookies at 350 ºF (175 ºC) for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
Recipe is slightly adapted from A Food Lover's Journey, originally from Okashi Treats by Keiko Ishida.
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