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Matcha Checkerboard Cookies Recipe

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3.8 from 88 reviews

  • Author: Ava
  • Total Time: 2 hours 52 minutes
  • Yield: 26 cookies

Description

These Matcha Checkerboard Cookies are a visually stunning and delicious treat featuring alternating squares of vanilla and vibrant green matcha dough. Soft, buttery, and delicately flavored, these cookies make an elegant addition to any tea time or dessert spread. With a simple yet impressive checkerboard pattern, they are perfect for those looking to impress with a colorful homemade cookie that combines classic flavors with the unique earthy taste of ceremonial-grade matcha powder.

Ingredients

Dry Ingredients

  • 300 g all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon matcha powder (ceremonial-grade)

Wet Ingredients

  • 230 g unsalted butter (softened to room temperature)
  • 100 g granulated sugar
  • 1 large egg yolk
  • 1 large egg white
  • 1 tablespoon vanilla extract

Instructions

  1. Flour mixture: In a medium bowl, stir together the flour and salt. Set this mixture aside for later use.
  2. Butter mixture: In a large mixing bowl, use an electric hand mixer to beat the softened butter until very creamy. Add the granulated sugar and continue beating until the mixture becomes fluffy and smooth. Add the egg yolk and vanilla extract, beating again on low speed until fully combined.
  3. Combine flour and butter mixtures: Gradually add the flour mixture to the butter mixture and beat on low speed just until combined, leaving some patches of flour visible to avoid overmixing.
  4. Divide dough: Split the dough into two equal halves. Transfer one half to a separate mixing bowl. Complete mixing each half separately until no flour patches remain. This first half will be the plain vanilla dough. Set it aside.
  5. Matcha dough: To the other half of the dough, sift in the matcha powder and mix on low speed with the hand mixer until the powder is evenly distributed, creating the green matcha dough.
  6. Shape dough: Place a sheet of parchment paper on the counter and turn the matcha dough onto it. Use your hands to press the dough into a rectangular shape, then use a bench scraper or flat edge to straighten the sides for an even rectangle.
  7. Roll out dough: Lay another sheet of parchment paper on top of the matcha dough and roll it out using a rolling pin to about 1/4″ thickness, maintaining the rectangle shape. Use the bench scraper occasionally to keep the edges crisp and straight.
  8. Chill dough: Repeat steps 6 and 7 with the plain vanilla dough, making sure both dough sheets are approximately the same size and shape. Transfer both sheets to the fridge and chill for at least 1 hour or until firm.
  9. Stack dough: After chilling, carefully peel one dough sheet off its parchment and place it directly on top of the other dough sheet.
  10. Stack dough again: Cut the stacked dough in half widthwise with a knife. Brush the top of one half lightly with egg white, then place the other half on top, aligning colors in alternate patterns. Chill this stacked dough for another 15 minutes in the fridge to firm up.
  11. Cut strips: Use a sharp knife to slice the chilled stacked dough into 1/4″ thick strips. Each long strip should exhibit a pattern of 4 alternating color stripes. You will have 12 strips total.
  12. Create checkerboard pattern: Lay one strip flat and brush the top lightly with egg white. Flip a second strip over so its colors are the inverse of the first, then place it on top and gently press to seal. Repeat stacking to make 4 strips tall. Create 3 such “blocks” of 4 strips each. Chill these blocks in the fridge for 15 minutes to firm.
  13. Preheat oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  14. Slice cookies: Using a sharp knife, slice the dough blocks into 1/4″ thick cookies. Arrange cookies on the prepared baking sheet with about 1/2″ space between them, noting they won’t spread much during baking.
  15. Bake: Bake the cookies for 12-15 minutes or until the bottom edges lightly brown.
  16. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Using ceremonial-grade matcha powder provides the best vibrant color and flavor.
  • Chilling the dough thoroughly is essential for easy slicing and maintaining the checkerboard pattern.
  • If you don’t have a bench scraper, a sharp knife or offset spatula can be used to shape the dough edges.
  • Brush the strips with egg white to help the layers stick firmly together without altering flavor.
  • Store the baked cookies in an airtight container at room temperature for up to 5 days.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired

Find it online: https://quickandsweetrecipes.com/matcha-checkerboard-cookies-recipe/