Description
Delight in these delicate Matcha Cookies with a tender crumb and a subtle earthy sweetness balanced by creamy white chocolate chips. Chilled dough ensures perfect slices and a crisp edge, making them an elegant treat perfect for tea time or as a unique dessert.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour (plain flour) (weighed for accuracy)
- 2 1/2 Tbsp matcha green tea powder (approximately 15 g)
- 1 pinch Diamond Crystal kosher salt
- 130 g confectioners’ sugar (1 cup + 2 tsp)
Wet Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 2 large egg yolks, at room temperature
Add-ins
- 1/4 cup good-quality white chocolate baking chips
Instructions
- Prepare the dry mixture: Sift together 2 cups of all-purpose flour and 2½ tablespoons of matcha green tea powder into a large bowl. Set aside.
- Cream the butter and sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, beat ¾ cup softened unsalted butter until smooth and creamy. Add a pinch of kosher salt and 130 g confectioners’ sugar. Beat well until the mixture becomes soft, light, and fluffy, stopping occasionally to scrape down the sides for an even mix.
- Add egg yolks: Beat in 2 large room temperature egg yolks until fully incorporated, making sure the batter is uniform.
- Combine dry and wet ingredients: Gradually add the sifted flour and matcha mixture into the batter. Mix on low speed or gently fold until just combined, avoiding overmixing to maintain a tender texture.
- Fold in white chocolate: Gently mix in ¼ cup of white chocolate baking chips until evenly distributed.
- Shape and chill dough: Divide dough into two equal portions. Roll each into a cylinder approximately 1½ inches (4 cm) in diameter and 7 inches (18 cm) long. Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until firm. For better shape retention, place the logs on uncooked rice while chilling. Dough can also be frozen wrapped for up to 2 months.
- Preheat oven and prepare baking sheet: Preheat your oven to 350ºF (175ºC). For convection ovens, reduce temperature to 325ºF (160ºC). Line a baking sheet with parchment paper or a silicone baking mat.
- Slice the dough: Remove chilled logs from fridge and unwrap. Using a sharp knife, slice the logs into rounds about ⅓ inch (7 mm) thick. If too hard, let sit for 5 minutes before slicing. Place slices spaced 1 inch (2.5 cm) apart on the prepared baking sheet.
- Bake: Bake the cookies for about 15 minutes or until the edges begin to turn golden brown.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer carefully to a wire rack to cool completely before serving.
- Store: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Notes
- The recipe is slightly adapted from Okashi Treats by Keiko Ishida.
- Softening butter correctly is crucial for the right dough texture; either leave it out at room temperature for an hour or microwave in short bursts.
- Weighing flour ensures consistent results; spoon and level flour if using measuring cups.
- Chilling the dough for a minimum of 2 hours solidifies the fat and helps maintain shape during baking.
- To save dough for later use, freeze the shaped logs wrapped tightly and slice directly from partially thawed dough.
- The white chocolate chips add a pleasant sweetness and texture contrast but can be omitted or substituted with matcha white chocolate chunks for extra matcha flavor.
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
