Happy St. Patrick’s Day!
These might not be the right cultural reference, but they’re green and they’re tasty. I was inspired by a Bon Appétit recipe, but when that particular recipe resulted in cookies that were more like tea cakes, I searched for a great rolled sugar cookie recipe that could be appropriately modified with matcha green tea powder. The chopped white chocolate and candied ginger are optional but add some depth in flavor.
Here is the approximate recipe:
Matcha Green Tea Sugar Cookies
Makes about 40 ~two-inch cookies
Ingredients:
Ingredients:
- ¾ cup (170g) unsalted butter (room temperature)
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2¼ cups (281g) all-purpose flour
- 2 Tbsp matcha green tea powder
- ½ tsp baking powder
- 85g white chocolate, chopped
- candied ginger, chopped (to taste)
for sugar coating:
- ½ tsp matcha green tea powder
- ½ cup (100g) granulated sugar
Directions:
- Whisk together the ½ cup of sugar and ½ tsp matcha in a small bowl and set aside.
- Whisk together the flour, 2 Tbsp matcha and baking powder in a medium bowl and set aside.
- Using a stand mixer, beat the butter until creamed. Add sugar and continuing beating until light and fluffy, scraping bowl as needed. Add egg and both extracts and continue beating until fully combined.
- Add half of flour mixture and beat until just barely combined. Add remainder and continue mixing until just combined.
- Fold in white chocolate and candied ginger.
- Flatten and wrap dough in plastic wrap, and chill for at least 1 hour.
- Roll out dough to ¼” thickness. Cut into desired shapes.
- Bake at 350 degrees for 8-10 minutes until just lightly colored around edges.
- While still warm, toss cookies in matcha sugar mixture and set on cooling rack.
