Green Tea Cookies

  • 240 g all purpose flour (240 g = 2 cups) (See Notes if you use cup measurement)
  • 15 g matcha green tea powder (15 g = 2 1/2 Tbsp) (1 Tbsp matcha is 6 g)
  • 170 g unsalted butter (170 g = 3/4 cup) (softened)
  • 130 g confectioners’ sugar/powder sugar (130 g = roughly 1 cup)
  • pinch Kosher salt
  • 2 large egg yolks
  • 50 g white chocolate chips (50 g = 1/4 cup)
  1. Gather all the ingredients.

    Green Tea Cookies Ingredients
  2. Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp.) matcha green tea powder in a large bowl.
    Green Tea Cookies 1
  3. Sift the flour and the matcha powder.
    Green Tea Cookies 2
  4. In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170 g (3/4 cup) unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
    Green Tea Cookies 3
  5. Add a pinch of salt and blend.
    Green Tea Cookies 4
  6. Add 130 g (roughly 1 cup) powder sugar and blend until soft and light. Scrape down the bowl as needed.
    Green Tea Cookies 5
  7. Add 2 large egg yolks and mix well until combined.
    Green Tea Cookies 6
  8. Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
    Green Tea Cookies 7
  9. Add 50-65 g (1/4-1/3 cup) white chocolate chips and blend well.
    Green Tea Cookies 8
  10. Cut the dough in half and shape into 2 cylinders, about 1.5 inches (4 cm) diameter, 7″ (18 cm) long.
    Green Tea Cookies 9
  11. Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.
    Green Tea Cookies 10
  12. Preheat the oven to 350F (175C) degrees. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
    Green Tea Cookies 11
  13. Bake the cookies at 350F (175C) degrees for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
    Green Tea Cookies 12
  14. Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
    Green Tea Cookies 13
  15. You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.
Recipe Notes

A properly measured cup of all purpose flour weighs 4.25 oz (120 g). The weight for 1 cup of all-purpose flour varies depends on how you measure it. When you measure flour by volume, please follow the methods below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time.

1. Fluff up the flour several times with a spoon.
2. Using the spoon, sprinkle the flour into your dry-cup measure (the one that measures exactly a cup at the top).3. Scrape off the excess with a knife.

Recipe is slightly adapted from A Food Lover’s Journey, originally from Okashi Treats by Keiko Ishida.



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