Description
Delightful cookies combining the unique flavor of matcha with sweet white chocolate, perfect for any occasion.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 2 tablespoons matcha green tea powder (ceremonial grade recommended)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (130g) white chocolate chips
- 1 cup (120g) powdered sugar (for rolling)
Instructions
- Sift together the dry ingredients: In a large bowl, sift 1 ¾ cups of all-purpose flour, 2 tablespoons of matcha powder, 1 teaspoon of baking powder, and ¼ teaspoon of salt. This helps to prevent clumps and ensures the color is even. This should take about 5 minutes.
- Cream butter and sugar: Using an electric mixer, beat together ½ cup of softened unsalted butter and ¾ cup of granulated sugar until the mixture is light and fluffy, which should take around 3-4 minutes.
- Add egg and vanilla: Beat in 1 large egg, at room temperature, and 1 teaspoon of vanilla extract until everything is fully combined.
- Combine wet and dry ingredients: Slowly add the dry mixture to the wet mixture. Mix on low speed or gently fold with a spatula until a soft and slightly sticky dough forms. Be careful not to overmix, which should take about 2-3 minutes.
- Fold in white chocolate chips: Gently stir in ¾ cup of white chocolate chips ensuring they are evenly distributed.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Form and coat cookie dough balls: Scoop about 1.5 tablespoons of dough for each cookie, roll them into balls, and coat each ball generously in powdered sugar until fully covered.
- Bake the cookies: Place the dough balls about 2 inches apart on the baking sheets. Bake for 10-12 minutes until the edges are set but the centers are still soft and slightly underbaked. They will firm up as they cool.
- Cool on racks: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Serve with tea or coffee and dust with extra powdered sugar for presentation. Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg