Soft-Baked Matcha Cookies
Serves: Approximately 27
 
Ingredients
  • 1 cup all-purpose flour
  • ½ cup almond flour
  • ½ cup firmly packed light brown sugar
  • 2 teaspoons matcha ground green tea*
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 3 tablespoons cold unsalted butter, cubed
  • ¼ cup whole milk
  • 2 tablespoons water
  • 3 tablespoons granulated sugar
  • Garnish: gold star sprinkles
Instructions
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, stir together all-purpose flour, almond flour, brown sugar, matcha, baking powder, baking soda, and salt. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs. Add milk, stirring until a dough begins to form.
  3. Turn out dough onto a lightly floured surface, and gently knead until a smooth dough forms. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  4. On a lightly floured surface, roll out dough to a ¼-inch thickness. Using a floured 2½-inch Christmas tree–shaped cutter, cut as many cookies as possible from dough. Place cookies on prepared baking sheets. Freeze for 10 minutes.
  5. Brush tops of cookies with water. Sprinkle with granulated sugar. Garnish points of each tree shape with gold star sprinkles, if desired.
  6. Bake until edges of cookies begin to brown and cookies have set, 12 to 15 minutes. Let cool on a wire rack. Store in an airtight container at room temperature for up to 2 days.
Notes
*We used Tea Gschwendner’s Japan Matcha Culinary Organic
Recipe by TeaTime Magazine at https://teatimemagazine.com/soft-baked-matcha-cookies/