Description
These Matcha Cookies combine the earthy flavor of matcha green tea powder with buttery shortbread and a rich dark chocolate coating. Perfectly crisp and delicately sweet, these cookies are chilled before baking to maintain their shape and then finished with a glossy chocolate dip or drizzle for a decadent treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter (room temperature)
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- ¼ tsp kosher salt
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 ½ tablespoons matcha green tea powder
Chocolate Coating
- 6 ounces dark chocolate (chopped coarsely)
- ½ tablespoon coconut oil (solid, room temperature)
Instructions
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the unsalted butter, granulated sugar, powdered sugar, and kosher salt until completely combined and light, about 3 minutes.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cake flour, and matcha green tea powder to remove lumps and ensure even distribution.
- Combine Flour Mixture: With the mixer on low speed, gradually add the sifted flour mixture to the creamed butter mixture in three additions, scraping down the bowl sides between additions until fully incorporated.
- Shape the Dough: Transfer the shortbread dough onto a piece of parchment paper, place another piece of parchment on top, and flatten with your hands into a rectangle shape.
- Roll the Dough: Using a rolling pin, roll the dough between the parchment layers to about ¼-inch thickness evenly.
- Chill the Dough: Place the rolled-out dough on a baking tray and refrigerate for at least 4 hours or preferably overnight to firm up for easier cutting.
- Preheat Oven: When ready to bake, preheat your oven to 350ºF (177ºC).
- Cut the Cookies: Remove the dough from the fridge and cut it into 2-inch circles using a cookie cutter or the rim of a glass for uniform shapes.
- Prepare for Baking: Arrange the cut-out cookies spaced apart on a parchment-lined baking sheet.
- Bake Cookies: Bake in the preheated oven for approximately 10 minutes or until the edges start to turn golden brown.
- Cool Cookies: Take the cookies out and let them cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
- Melt Chocolate Coating: Melt the dark chocolate and coconut oil together in a double boiler or microwave (heat for 2 minutes at 50% power, stirring halfway) until smooth and glossy.
- Dip or Drizzle Cookies: Dip cooled cookies partially in melted chocolate allowing the excess to drip off or drizzle the chocolate over them with a fork’s tines for a decorative finish.
- Set Chocolate: Place the chocolate-coated cookies on a wire rack set over a tray to catch drips and allow the chocolate to set firmly before serving.
Notes
- Refrigerating the dough ensures firm cookies that hold their shape during baking.
- Using cake flour alongside all-purpose flour gives these cookies a tender crumb.
- You can adjust the amount of matcha powder to taste but be mindful of its bitterness.
- Dark chocolate coating adds a rich contrast but white or milk chocolate can be substituted.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
