NATHALIE’S MATCHA TEA COOKIES
Easy to make wildly intense matcha green tea cookies.
- Prep time
- 20 min
- Cook time
- 2 min
- Yield
- 48 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (2 g) baking soda
- 2 Tbsp (6 g) matcha tea powder
- 2/3 cup (150 g) salted butter, softened
- 1 cup (220 g) brown sugar
- 2 eggs
- 1/2 cup (70 g) toasted pine nuts
- 7 oz (200 g) white chocolate, chopped
- Wax paper or plastic wrap
Instructions
- 1
Sift the flour, baking powder, baking soda, and matcha tea powder together. Set aside.
- 2
Cream the butter using a hand mixer or a stand mixer.
- 3
Add the brown sugar and beat until the mixture is light and fluffy.
- 4
Add the eggs and beat to combine.
- 5
Mix in the flour mixture in three batches, beating well after each addition.
- 6
Add the pine nuts and chocolate and stir just to incorporate.
- 7
Divide the dough into four portions and set each portion on a piece of wax paper or plastic wrap.
- 8
Shape the dough into 2-inch (5 cm) diameter rolls. Wrap well in the wax paper or plastic wrap, twisting both ends to seal shut.
- 9
Refrigerate for at least 2 hours.
- 10
Preheat the oven to 325°F (160°C).
- 11
Slice each roll into 10 to 12 cookies. Place the cookies on parchment paper–lined baking sheets. Bake for 9 to 12 minutes, depending on whether you like a softer cookie or a crisper one.