If you haven’t baked with matcha before, now is the time. These cookies are soft, decadent, fluffy and just have the perfect amount of matcha to them.
What is Matcha?
Matcha is a powder made of finely ground green tea leaves. It is a type of powdered tea leave that is grown and prepared different than other teas. This vibrant green tea leaf is also packed with unique health benefits.
Why bake with Matcha?
If you like drinking matcha, then try switching it up and adding it to baked goods. It’s just as enjoyable, plus it not only makes gorgeous green drinks, but baking really brings out that rich green color we love to see with all the taste.
Helpful Tips
Sifting: To achieve that fluffy cookie, we’re going for you’ll want to sift the matcha in. It helps break up any clumps and makes it airy. You can do the same for the flour and baking soda and powder if you wish. It helps the ingredients not to stick together and for clumps in your cookie.
Baking: You don’t want the cookies to start getting brown as they start to lose that rich taste of matcha we’re shooting for. Keep an eye on them and set a timer for 10 minutes to start checking them. If you think you took them out of the oven too soon, let them cool longer on the baking pans and they can still bake from that leftover heat.
Variations
Matcha: If you wish for a deeper taste of matcha, don’t be afraid to add just a little bit more in. More flavor never hurt anyone.
Add in: I didn’t have any white chocolate chips on hand, but I wish I did. They would pair perfectly in this cookie and add a little bit more sweetness.
Dip: You can also choose to add chocolate after they have baked as well. Just melt any kind of chocolate in a bowl (semi sweet, dark, white) and dip the bottom of your cookies into the mixture and let set and enjoy.
Powdered Matcha Cookies
Description
These cookies have that airy texture to them you’ll be sure to enjoy.
Ingredients
Coating
Instructions
- Add flour, cornstarch, baking soda, baking powder, salt in medium bowl. Sift in your matcha, you don’t want any clumps. Stir until combined.
- In large bowl, combine your eggs and sugar, and hand whisk together until white and fluffy. Once they start to look creamy, add in oil and vanilla and whisk to combine.
- Fold your dry ingredients into your wet ingredients. Be sure not to overmix.
- Cover with wrap, and chill in the fridge for at least two hours.
- While oven is heating up to 325 degrees, you can start forming your cookies. Using a cookie scoop, or hand rolls into desired size.
- Place sugars in separate bowls. First roll in granulated sugar, then roll in powdered sugar. Place cookies on oiled sheet pan.
- Bake cookies for 10-12 minutes. Watch cookies as you don’t want sides to get brown, as that’s when they start to lose that matcha flavor. Remove from over, let cool for 5 minutes on pan. Then transfer to wire rack to cool completely.
Notes
- Don’t forget, different blends of matcha have different flavors. For a very strong, bitter matcha, 2 tbsp may be enough for the cookie dough, but if you like it stronger, you can add in 1/2 tbsp or more.
