Here’s a quick batch of matcha cookies that Yumi whipped up for a work-related social event. She’s got other recipes for these, but this one is from chef and cookbook author, Christina Lane.
There’s not much more to say about them other than they were really easy to make and they taste great, without being too sweet.
To note, matcha is a ground powder made from green tea leaves, which are specially grown in the shade. It’s the foundation of green tea.
What you’ll need
- 8T (113g) unsalted butter, melted
- 0.66 cups (140g) granulated sugar, plus more for finishing
- 2 large egg yolks
- 1t vanilla extract
- 1.25 cups (152g) all-purpose flour
- 2T (8g) high-quality, bright-green matcha powder
- 0.5t teaspoon baking soda
- 0.25t salt
What to do
Begin heating your oven to 350 degrees F, then line a baking sheet with parchment paper.
In a large bowl, combine the melted butter, sugar, egg yolk, and vanilla extract. Ensure everything is evenly mixed.
Next, sprinkle the flour, matcha, baking soda and salt evenly over the dough, and stir to just combine.
Press the dough flat and evenly in the bowl, then divide it by half. Divide each half into 6 equal portions. You can weigh them if you wish, for consistency.
Roll each portion into a ball, then lightly roll the ball into the granulated sugar. Space them evenly on the baking sheet.
Bake for 10 – 13 minutes, until they spread and start to crackle and appear dry on top.
When they’re done, let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely. Dust with some powdered sugar and serve.
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