Description
A perfect blend of Japanese tradition and modern baking. These buttery, crumbly cookies showcase the earthy, complex notes of matcha in an elegant treat. This recipe balances tradition with innovation, creating a memorable baking experience.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons (12g) high-quality matcha powder (ceremonial or culinary grade)
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- Optional: 1/4 cup white chocolate chips (for drizzling)
Instructions
- Section 1: Prepare the Dry Ingredients
- Whisk together flour, matcha powder, and salt in a medium bowl until evenly combined. Ensure the matcha is thoroughly incorporated, creating a uniform pale green mixture.
- Section 2: Cream the Butter and Sugar
- In a large bowl with an electric mixer, cream the softened butter and sugar on medium speed until light and fluffy (3-4 minutes). Don’t rush this step. The mixture will turn pale and increase in volume.
- Section 3: Add Wet Ingredients
- Add the egg yolk and vanilla extract to the butter mixture, beating until fully incorporated. The mixture should be smooth and uniform.
- Section 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Do not overmix. The dough should be cohesive but still soft.
- Section 5: Form and Chill the Dough
- Divide the dough in half. Shape each portion into a log (approximately 1.5 inches / 4 cm in diameter). Wrap each log tightly in plastic wrap. Refrigerate for at least 1 hour.
- Section 6: Prepare for Baking
- Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper. Remove one dough log, unwrap it. Slice into rounds (about 1/4 inch / 6 mm thick). Place rounds on baking sheets, leaving about 1 inch (2.5 cm) between cookies.
- Section 7: Bake to Perfection
- Bake for 12-15 minutes, or until edges are just beginning to turn golden, but the cookies still appear pale green. Do not let them brown significantly. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Section 8: Optional Decoration
- (If desired) Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Drizzle over cooled cookies or use a piping bag. Allow chocolate to set completely.
- Prep Time: 15 minutes
- Chilling Time: 60 Minutes
- Cook Time: 15 minutes
- Category: 24 cookies
- Cuisine: Japanese
Nutrition
- Calories: 125 calories
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
Keywords: matcha sable cookies, matcha, cookies, Japanese, French, baking, dessert, recipe, green tea, shortbread