Description
Delight in these vibrant and tender Matcha Cookies made with fine matcha powder, offering a unique blend of earthy flavors and sweetness. Simple to prepare, these cookies can be customized with white chocolate chips, nuts, or lemon zest, making them perfect for a soothing snack or tea-time treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 2 teaspoons matcha powder (high-quality, fine powder)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened (or coconut oil for vegan version)
- ¾ cup granulated sugar
- 1 large egg (or 1 flaxseed “egg” for vegan version)
- 1 teaspoon vanilla extract
Optional Variations
- ⅓ cup white chocolate chips (for white chocolate matcha variation)
- ⅓ cup chopped almonds or pistachios (for nutty twist)
- 1 teaspoon lemon zest (for matcha and lemon zest variation)
Instructions
- Prepare Your Ingredients: Measure all ingredients carefully. Soften the butter to room temperature. Sift together the all-purpose flour, matcha powder, baking powder, and salt to remove lumps and ensure even flavor distribution.
- Cream Butter and Sugar: Using a mixer or hand whisk, beat the softened butter and granulated sugar until light and fluffy. This aerates the mixture, helping create cookies with a tender crumb.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until just combined, taking care not to overmix to maintain the desired cookie texture.
- Incorporate Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture. Fold gently with a spatula until the dough is smooth and uniformly green, being careful not to overwork it.
- Shape and Chill: Roll the dough into small balls about one tablespoon each. Place them on a parchment-lined baking sheet and refrigerate for 30 minutes to help the cookies maintain their shape during baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until the edges are lightly golden but centers remain soft. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan version, substitute butter with coconut oil and use a flaxseed egg instead of a chicken egg.
- Customize your cookies by folding in white chocolate chips, chopped nuts, or lemon zest for different flavor profiles.
- Be careful not to overmix the dough once the flour is added to avoid tough cookies.
- Chilling the dough is important to prevent excessive spreading during baking and to enhance texture.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
