MAKES 2 dozen
TIME Active 30 min; Total 1 hr plus cooling
Matcha is Japanese powdered green tea. It’s available at Asian markets, large grocery stores and from amazon.com.
Cookbook author Ben Mims makes these not-too-sweet cookies with a soft, cake-like
texture. The “it” ingredient matcha—an antioxidant-rich green tea powder—gives
the cookies a beautiful color and a light, toasty flavor.
- SassyGinger_24 added Matcha Tea Cake Cookies to Japanese Garden Party 17 Apr 14:41
- CraftyCat added Matcha Tea Cake Cookies to Cooking 29 Nov 07:38
- CraftyCat favorited Matcha Tea Cake Cookies 29 Nov 07:38
- Melissa Beth favorited Matcha Tea Cake Cookies 14 Sep 17:25
- Angel C. favorited Matcha Tea Cake Cookies 13 Jul 17:48
- Emma H. favorited Matcha Tea Cake Cookies 13 Jun 14:27
- Nicole S. favorited Matcha Tea Cake Cookies 19 Feb 17:53
- JadeSucksAtLife favorited Matcha Tea Cake Cookies 19 Feb 10:42
- GMC Group published her project Matcha Tea Cake Cookies 14 Feb 09:00
In a medium bowl, whisk the flour, baking powder, salt and cardamom. In another bowl, whisk the granulated sugar, oil, eggs and vanilla and almond extracts.
In a small bowl, stir 2 tablespoons of the matcha powder with 2 tablespoons of water, then stir into the wet ingredients. Stir the wet ingredients into the flour
mixture just until combined.
Line 2 baking sheets with parchment paper. Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 1-inch balls of dough at least 2 inches apart onto the prepared sheets; refrigerate for at least 20 minutes. Meanwhile, preheat the oven to 350°.
Bake the cookies for about 10 minutes, until set at the edges and very lightly browned on the bottoms. Let the cookies cool on the sheets for 10 minutes, then
transfer to a rack to cool completely.
Arrange the cookies on 1 baking sheet . In a sieve, combine the confectioners’ sugar with the remaining 1 teaspoon of matcha. Dust over the cookies and serve.
The cookies can be stored in an airtight container for up to 3 days. Dust with the matcha sugar before serving.
“ The sweet grassiness of the green tea powder pairs perfectly with the almond and vanilla, but don’t use your super-expensive, hand-carried-from-Japan matcha . Most respected tea companies now sell a less expensive culinary-grade matcha for baking.”
—JULIA HEFFELFINGER, ASSOCIATE FOOD EDITOR