Description
Delight in these vibrant Matcha Green Tea Cookies, featuring a perfect balance of earthy matcha flavor and sweet buttery goodness. Crisp on the edges with a tender center, these cookies are an elegant treat ideal for tea time or any occasion requiring a unique, flavorful dessert.
Ingredients
Wet Ingredients
- 8 tablespoons (113 grams) unsalted butter, melted
- 2/3 cup (140 grams) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups (152 grams) all-purpose flour
- 8 grams (2 tablespoons) very high quality bright green matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a bowl, stir together the melted butter, granulated sugar, egg yolks, and vanilla extract thoroughly until the mixture is smooth and homogeneous.
- Add Dry Ingredients: Evenly sprinkle the all-purpose flour, matcha powder, baking soda, and salt over the wet mixture. Stir gently just until combined to avoid overworking the dough.
- Divide Dough: Press the dough flat and evenly within the bowl, then visually divide it into two equal halves. Each half will yield 6 cookies, totaling 12 cookies overall.
- Shape Cookies: Roll each half into individual dough balls using your hands. Roll each ball lightly in extra granulated sugar to add a subtle crunchy texture on top, then space the cookies evenly on the prepared baking sheet to allow room for spreading.
- Bake and Cool: Bake the cookies in the preheated oven for 10 to 11 minutes until they spread, begin to crackle on the surface, and look dry. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes to firm up before transferring to a wire rack to cool completely.
Notes
- Use high-quality matcha powder for the best vibrant color and flavor.
- Melt the butter but let it cool slightly before mixing to avoid cooking the egg yolks.
- Do not overmix the dough to keep cookies tender and light.
- Let cookies cool completely for best texture before storing.
- Store in an airtight container for up to 5 days.