Irresistibly Chewy Matcha Cookies (Heirloom Pantry Style)

Delightful Ingredients

For the best Matcha Cookies experience, gather the following ingredients:

Kat and Alec's Match Cookies Method

1. Preheat your oven to 350°F or 180°C. Line your baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together the flour, sifted matcha powder, baking soda, baking powder, and kosher salt.
3. Cream together butter, granulated sugar, and brown sugar until smooth and fluffy. Add the vanilla extract and egg and mix until blended perfectly. Scrape the sides of the bowl to ensure every bit is combined.
4. Gradually mix in the dry ingredients until they're just combined. Avoid over-mixing!
5. Scoop out the dough to form cookie balls of about 1.7 tablespoons each or around 24 pieces. Gently roll each dough ball in the sugar bowl until covered and place them onto the prepared baking sheets. Leave a little space between each cookie to give them room to expand a bit.
6. Bake for 8 to 10 minutes, until they look soft in the middle and the edges turn slightly golden. Let them rest for 5 minutes on the cookie sheet then transfer to a cooling rack.

Tips and Tricks

The couple have the following suggestions for the best results.

• Use soft butter, not melted. Apprently this helps to make the cookie soft and chewy.
• They recommend using brown sugar to add moisture and to keep the cookies soft and chewy.
• Ensure to keep the cookies the same size so they bake all at the same time.
• Avoid over-mixing - a fairly standard suggestion.
• Bake using single pans on the middle rack for even cooking.
• Finally, cool down the cookies before storing the cookies to avoid moisture from ruining the texture of the cookies.

Ingredient Alternatives

Kat and Alec have the following ideas for ingredient substitutions.

• Gluten free flour for those of us who have gluten-free requirements.
• Using vanilla bean paste for a richer vanilla flavour.
• Hijicha powder or roasted green tea poweder - such an insteresting flavour to try!
• Add white chocolate chips or toffee bits for more sweetness, but avoid semi-sweet chocolate chips as they will overpower the matcha flavour.
• Miso glaze - mix together 1/2 cup powedered sugar, 1 teaspoon milk, 1/2 teaspoon white miso paste and 1/4 teaspoon vanilla extract. Mix well then glaze once the cookies cool.
• Roll the dough in a mix of 1/2 cup sugar with 1 teaspoon cinnamon instead of plain sugar.

Nutritional Breakdown

For a serving size of about 41 grams per cookie:

• Calories: 175
• Carbohydrates: 23g
• Cholesterol: 27mg
• Fat: 8g
• Protein: 2g
• Saturated Fat: 5g
• Serving Size: 41g
• Sodium: 156mg
• Sugar: 13g
• Trans Fat: 1g
• Unsaturated Fat: 3g

Please note these values are estimates only.

Frequently Asked Questions

Why is my matcha cookie not green enough?

Matcha powder's quality plays a significant role in the color of your cookies. The brighter the green, the higher the quality. However, baking can also darken the color.

Can I use green tea bags instead of matcha powder?

It's not advisable. Matcha powder and green tea have different textures and flavors. The powder gives a more concentrated flavor, which is what we want in our cookies.

Why did my cookies not flatten?

This could be due to the dough being too cold. Try letting it rest at room temperature for a while before baking.

Can I freeze the dough for later use?

Absolutely! Just wrap it tightly in plastic wrap and freeze. When you're ready to bake, let it thaw in the refrigerator overnight.

Is there a vegan alternative for this recipe?

You can use plant-based butter and replace the egg with a flax egg for a vegan version of these matcha cookies.

You can read the full blog post here.