Matcha Cookies

• Vegetarian

• Produce

  • 1 1/4 tbsp Culinary grade matcha powder

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 1 tsp Baking powder
  • 7/8 cup Granulated sugar
  • 1 Pinch Salt

• Dairy

  • 1 stick Butter

Found on ahueats.com

Description

Ingredients

• 1 stick butter, softened
• ⅞ cup of granulated sugar
• 1 cup + 2 tablespoons all-purpose flour
• 2 eggs
• 1¼ tablespoons culinary grade matcha powder
• 1 teaspoon baking powder
• Pinch of salt

Directions

• Cream together the butter and sugar in a large mixing bowl - it should be creamy colored and airy. A hand blender or stand mixer works well for this. This helps the cookie become fluffy and chewy.
• Gently incorporate the eggs to the butter mixture one at a time.
• In a separate bowl, sift together all the dry ingredients.
• Add the dry ingredients to the wet by adding a little at a time and folding or gently mixing the batter together. Keep going until youve incorporated all the remaining flour mixture. The dough should be a beautiful green color.
• Chill the dough for at least an hour - up to overnight. The longer the better!
• Preheat your oven to 325 F.
• Roll the dough into balls the size of ping pong balls and place them on a non-stick cookie sheet.
• Bake them for 12-15 minutes until the bottoms just start to become golden brown and the cookie no longer looks wet in the middle. Note: you can always bake them at 350 F for a less moist, fluffy cookie. It will bake faster by about 2-4 minutes 350 F so watch them closely.
• Remove and let cool on a rack and enjoy!

Nutrition