Description
Delightful “Matcha Cookies” blend Japanese green tea elegance with classic sweet comfort. Crisp edges and subtle earthy notes invite cookie enthusiasts to savor this simple, sophisticated treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 tablespoon (15 milliliters) matcha powder (culinary grade)
- 1 large egg
Sweeteners and Fats:
- ¾ cup (150 grams) granulated sugar
- ½ cup (113 grams) unsalted butter, softened
Additional Ingredients:
- 1 teaspoon (5 milliliters) vanilla extract
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon (1.25 grams) salt
- ½ cup (85 grams) white chocolate chips or chopped white chocolate (optional)
Instructions
- Prepare the baking environment by warming the oven to 350F (175C) and layering a baking sheet with parchment paper for optimal cookie release.
- In a spacious mixing bowl, whip butter and sugar together until the mixture becomes airy and pale, creating a smooth base for the cookies.
- Incorporate the egg and vanilla extract, blending thoroughly to ensure a uniform, silky consistency.
- Separately, combine flour, matcha powder, baking soda, and salt, whisking gently to distribute the dry ingredients evenly.
- Gradually integrate the dry ingredient mixture into the wet ingredients, stirring until a cohesive dough emerges.
- If desired, gently fold white chocolate chips or chunks into the dough, distributing them throughout for delightful bursts of sweetness.
- Portion the dough into small, uniform balls using a tablespoon measure, positioning them with ample spacing on the prepared baking sheet.
- Slide the cookie-laden sheet into the preheated oven, baking for 10-12 minutes until the edges turn golden and the centers remain slightly tender.
- Allow the cookies to rest on the baking sheet for a brief 5-minute cooling period, then carefully transfer to a wire rack to complete cooling and achieve the perfect texture.
Notes
- Customize matcha intensity by adjusting powder quantity for stronger or milder green tea flavor.
- Chill dough for 30 minutes before baking to prevent spreading and create thicker, chewier cookies.
- Swap butter with coconut oil for a dairy-free version that maintains soft, rich texture.
- Use gluten-free flour blend as a direct substitute to make these cookies celiac-friendly without compromising taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg