I took advantage of a rainy day to make some holiday cookies I have my sight on for quite a while. These are the matcha tea cake cookies which are moist and tender with the earthy note of green matcha. Using canola oil contributes to the tender crumb. Also, there are no dairy involved — a plus.
Matcha powder is added two ways: first in the batter. Lastly, dress the cookies lightly with confectioners’ sugar as well as matcha. There is not much I don’t like about these cookies. They belong to the short list of my favorite holiday cookies.
A final note: I rest the shaped cookies in the fridge overnight and bake the cookies directly from the fridge. As it turned out, the bottom of the cookie was more sticky, rather than crispy. For the next batch, I corrected the earlier oversight by transferring the cookies (on a silpat) on a preheated cookie sheet. Then bake for 10-12 minutes. What an improvement! Always, bake the cookies in a preheated cookie sheet (or double sheets). Who ever complains about a crispy cookie?
Matcha Tea Cake Cookies
Ingredients
- 2 cups (272g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cardamom
- 3/4 cup (150g) granulated sugar
- 2/3 cup (144g) canola oil
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 2 tablespoons plus 1 teaspoon matcha tea powder
- 1/4 cup confectioners’ sugar
Instructions
MAKE THE BATTER: 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.
SHAPE THE COOKIES: Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 1-inch balls of dough at least 2 inches apart onto 2 baking sheets lined with parchment paper. Refrigerate for at least 20 minutes.
BAKE: 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 for 10 minutes, then transfer to a rack to cool completely.
DRESS THE COOKIES: 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.
MAKE AHEAD: The cookies can be stored in an airtight container for up to 3 days. Dust with the matcha sugar before serving.
Notes
Adapted from https://www.foodandwine.com/recipes/matcha-tea-cake-cookies
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