This delicious recipe for matcha green tea cookies comes to us from photographer Juliette Tang whom we are now following enthusiastically on Twitter.
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Matcha green tea cookie ingredients
- 2 cups of flour (I used King Arthur unbleached cake flour)
- ½ cup of confectioner’s sugar
- 2 sticks of butter
- ½ tablespoon of vanilla extract
- 1 teaspoon of salt (I used Maldon sea salt)
- 3 tablespoons of kitchen grade matcha
Cooking tools you’ll need
- Rolling pin
- Large bowl
- Whisk
- Measuring cup
- Measuring spoons
- Two medium cookie sheets
- Aluminum foil or wax paper (optional)
- Cutting board (optional)
- Cookie cutter (optional)
Now on to the recipe steps:
- Measure 2 cups of flour.
- In large bowl, mix the flour with ½ cup of confectioner’s (powdered) sugar.
- Add 3 tablespoons of matcha and 1 teaspoon of salt to the dry mix.
- Whisk the dry mix until it’s evenly distributed.
- Add 2 sticks of room temperature butter to the mix, and whisk everything together in the bowl until the mixture takes on a crumbly, but dough-like consistency. The dough should be soft and somewhat moist but not sticky.
- Divide the dough in half to make two balls of dough.
- Put the two halves of dough in the refrigerator for one hour until it’s cold. You won’t be able to roll this type of cookie dough flat with a rolling pin unless it’s very cold, so make sure your dough is well-refrigerated if you want the next few steps to go smoothly.
- Place your cold dough on a lightly floured cutting board and pat the dough around on the flour until it stops sticking to the board.
- Roll the dough flat with the rolling pin.
- After the dough is thinly rolled, use cookie cutters to cut out the cookies.
- Arrange your cookies on an aluminum foil or wax-paper covered cookie sheet. To make clean-up easier, I always use foil instead of placing dough directly on the cookie sheet.
- Put your cookie sheets into an oven preheated to 325 degrees Fahrenheit. Your bake time will depend on the thickness of the dough. If they’re average size cookies, it’ll probably be around 15 minutes. I baked mine for 15 minutes and they came out perfectly. (You’ll know they’re done when the bottom and the edges turn golden brown.)
- After the cookies are golden brown at the edges, remove the baking sheets from the oven and transfer the cookies to large plates or racks to cool for 20 minutes. After the cookies have cooled down, they are ready to eat! And trust me, they’re delicious!
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