Matcha Cookies with Almond
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
16 mins
-
Total Time
31 mins
-
Servings
24 cookies
-
Calories
76 kcal
-
Course
Baked Goods
-
Cuisine
International
Matcha Cookies with Almond
Description
The dough is made by creaming softened unsalted butter with powdered sugar until fluffy, then gradually incorporating a sifted mixture of all-purpose flour, matcha powder, and salt to create a tender cookie dough. Lightly chopped almonds are folded in last to add texture and nutty notes.
After shaping the dough into a log and freezing to firm it, the dough is sliced into thin rounds and baked at a moderate temperature until set but still tender. The result is a crisp edge with a soft crumb. The matcha powder imparts a mild bitterness and characteristic green hue, balancing the sweetness from the powdered sugar and the richness of the butter.
These cookies pair well with tea and can be stored to maintain freshness. Using culinary quality matcha and adjusting salt if salted butter is used can help optimize flavor.
Ingredients
- 1/2 cup butter 1 stick, softened, unsalted
- 1/2 cup powdered sugar packed
- 1 cup all-purpose flour
- 1 tablespoon matcha powder
- 1/8 teaspoon salt
- 1/3 cup almonds lightly chopped, sliced
Instructions
- Sift together the all-purpose flour, matcha powder, and salt.
- Using an electric mixer on medium speed, cream the butter and powdered sugar until fluffy.
- Lower the mixer speed and add the sifted ingredients, 1 tablespoon at a time, until a dough forms. Add the sliced almonds in 3 batches, and stop the mixer immediately once everything is combined.
- Remove the dough and place it on a piece of plastic wrap about 22 inches (56 cm) long. Roll the dough into a log about 1 1/2 inches (3.5 cm) thick. Wrap the log in the plastic wrap and freeze for 30 minutes.
- Preheat the oven to 325°F (162°C) and line two baking sheets with parchment paper. Remove the dough from the freezer and use a sharp knife to cut it into slices about 1/4 inch (5 mm) thick. Arrange the cookie dough on the baking sheets, spacing them 2 inches (5 cm) apart.
- Bake the cookies for 14–16 minutes on the middle rack. Remove them from the oven and transfer to a wire rack to cool completely before storing in airtight containers.
Notes
- Omit the salt in the dough if using salted butter to avoid excess saltiness.
- Culinary grade matcha powder is recommended and can typically be found at Japanese grocery stores.
- For metric conversions, use a reliable conversion tool to ensure accurate measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 24cookies | |
| Calories | 76kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 13mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
