Im back on the matcha train! this time we are making matcha cookies. I always loved matcha and I love having my matcha the traditional way with just one ingredient, Hot Water! On occasion I like to make Matcha treats. These cookies are chewy, crisp around the edges, soft center with burst of white chocolate sweetness.
Ingredients
- Matcha: I opted for a culinary-grade matcha to get the best vibrant green color and intense flavor. Choose the best fresh matcha you can get your hands on. I recommend 2 tablespoons of matcha, if this is your first time or you prefer milder match flavor use less.
- Butter: regular butter works great and so does vegan butters.
- White Chocolate: this adds a festive flavor and burst of sweetness, optional but I think it works really really well inn these cookies.
- Flour: Ive used all purpose flour in this recipe, for gluten free option, 1:1 GF blend works well. Several brands these days make excellent 1:1 GF blends.
- Sugar: Use regular white sugar to maintain the vibrant green color. These cookies are not very sweet, half a cup sugar with 3/4 cup white chocolate works best for us. If you like regular sweetness add a couple more tablespoons of sugar.
Storage
Best consumed within a week or store them in a cool dry place, in an airtight container or better shelf life in the fridge. In our case they don’t last that long haha!
Matcha Cookies
Equipment
- Parchment Paper
- Baking sheet
- Mixer
Ingredients
- 1 cup all purpose flour, sifted
- 2 tbsp cornstarch
- 2 heaped tablespoons matcha powder
- ½ cup unsalted butter at room temp
- ¾ cup white chocolate pieces
- ½ cup sugar
- 2 tbsp milk
- 1½ tsp baking powder
- ¼ tsp sea salt
- 1 tbssp vanilla extract
Instructions
Dry Ingredients
- In a bowl whisk together all purpose flour, cornstarch, matcha, sea salt and baking powder.
Wet Ingredients
- In a bowl, beat the butter, vanilla and sugar for about 2-5 minutes or until the batter is fluffy and light in color. Add the milk and mix until the batter is creamy and blended.
- Fold the dry ingredients, white chocolate chips into the creamy mixture, folding until everything is well incorporated evenly.
- Preheat the oven to 375℉. while the oven preheats keep the mixture refrigerated.
- Scoop the dough into 10-11 small balls. Space out the dough on two parchment lined baking sheets( if necessary) evenly so there is enough space between the cookies. Bake for 12-14 minutes at 375°F, or until the cookies have spread out and the edges are slightly crisp.Â
- Remove the cookies from the oven, tap the tray on the counter a couple of times to further spread the cookies. Cool before enjoying.
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!
Leave a Reply