Make some delicious, matcha-flavored, crunchy yet crumbly, wonderful cookies! Perfect for holidays, gatherings with friends or family, or simply to fill the cookie jar with something special!
Ingredients
- 230g (1 cup) unsalted butter, softened to room temperature
- 180g (3/4 cup) granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 pack Tokusen Matcha Paste
- 280g (2 and 1/4 cups ) all-purpose flour
- a pinch of salt
What you will need:
- Large bowl
- Handheld mixer
- Spatula
- Scale
- Piping bag (with large tip)
- Baking sheets
Instructions
- Make room in your fridge for the baking sheets.
- With a mixer, beat together the butter and granulated sugar until smooth.
- Add the egg and vanilla extract. Beat on high speed until combined (make sure you get all the butter off the wall of the bowl and mix it well together).
- On low speed, beat in the matcha paste, the salt, and half the flour. When completely mixed, add the other half of the flour and mix until completely blended.
- Make sure the batter is a pipeable consistency; not too hard so it can't be piped, and not too soft that it doesn't keep its form when baked. If the batter is too hard, add a little milk; if it is too soft, add some flour.
- Spoon the batter into a piping bag.
- Pipe the batter in circles (or in the desired shape) onto the baking sheet.
- Chill the piped batter in the refrigerator for at least 30 minutes. This will help the cookies to keep their form, though they will still spread a little.
- Preheat the oven to 180°C (350°F).
- Bake the chilled cookies for 10-15 minutes, or until the sides of the cookies are slightly browned.
- Remove from the oven and allow the cookies to cool.
- Optional: Sprinkle the top with some extra matcha powder or powdered sugar.
Tips:
- Use a large piping tip.
- Chill your formed cookies before baking to help keep their form. Do not chill the dough before piping, as it will harden and you won’t be able to pipe it.
- If you want to use culinary grade matcha powder instead of the paste, we recommend using 8-10 grams, and add a little extra milk to reach the piping consistency.
- If you don't want to make all the cookies at the same time, you can keep the dough in the freezer for up to one month.
