Description
Delight in these delicate Matcha Cookies that combine the subtle earthiness of matcha green tea powder with creamy white chocolate chips. These buttery, tender cookies are chilled to perfection before baking, resulting in a crisp edge and a soft center, ideal for tea time or a sophisticated sweet treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (plain flour) (please weigh your flour)
- 2½ Tbsp matcha green tea powder (1 Tbsp = 6 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 Dry Ingredients: In a large bowl, combine 2 cups of all-purpose flour and 2½ tablespoons of matcha green tea powder. Sift thoroughly to ensure even distribution and to remove any lumps.
- Cream Butter: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat ¾ cup softened unsalted butter until it becomes smooth and creamy. Softening the butter ahead of time is essential for this step.
- Add Sugar and Salt: Add a pinch of Diamond Crystal kosher salt and 130 grams of confectioners’ sugar to the butter. Beat together until the mixture is light and fluffy, occasionally scraping down the bowl for even mixing.
- Incorporate Egg Yolks: Add 2 large egg yolks to the mix and blend well until fully combined, ensuring a smooth batter.
- Combine Dry and Wet Mixtures: Gradually add the sifted flour and matcha mixture into the wet ingredients. Mix gently until just combined, being careful not to overmix which can toughen the dough.
- Fold in White Chocolate Chips: Add ¼ cup of high-quality white chocolate baking chips and gently mix until evenly incorporated throughout the dough.
- Shape the Dough: Divide the dough into two equal portions. Shape each into a cylindrical log approximately 1½ inches in diameter and 7 inches long. Wrap each log tightly in plastic wrap.
- Chill the Dough: Refrigerate the wrapped logs for at least 2 hours or until firm. To maintain a uniform shape, you can place the logs on a bed of uncooked rice. For longer storage, freeze wrapped logs for up to 2 months.
- Preheat Oven and Prepare Baking Tray: Preheat your oven to 350ºF (175ºC). For convection ovens, reduce the temperature to 325ºF (160ºC). Line a baking sheet with parchment paper or a silicone liner.
- Slice the Cookies: Remove chilled dough from the refrigerator, unwrap, and slice into rounds about ⅓ inch thick. If too hard to cut, allow to sit at room temperature for 5 minutes before slicing.
- Bake: Arrange slices on the prepared baking sheet, spacing them about 1 inch apart. Bake in the oven for approximately 15 minutes, or until the cookie edges are lightly golden brown.
- Cool: Let the cookies rest on the baking sheet for 5 minutes after baking, then transfer carefully to a wire rack to cool completely before serving.
Notes
- This recipe is slightly adapted from Okashi Treats by Keiko Ishida.
- For accurate measurement, it is highly recommended to weigh ingredients rather than relying solely on volume.
- Softened butter is crucial for achieving the right dough consistency; avoid melting the butter.
- Chilling the dough helps maintain the shape of the cookies and improves texture.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Frozen dough logs should be sliced after a brief room temperature rest, not fully defrosted.
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
