Matcha Tea Cookies - CD Recipes - CookingDistrict.com
Cooking District Recipes

Matcha Tea Cookies

Categories: Cakes, Cookies
Yield:
24 each
Step 1
2 cup • All purpose flour
2 tsp • Baking powder
1/2 tsp • Kosher salt
1/8 tsp • Ground cardamom
3/4 cup • Granulated sugar
2/3 cup • Canola oil
2 each • Large eggs
1/4 tsp • Vanilla Extract
1/4 tsp • Almond Extract
2 tbsp 1 tsp • Matcha tea powder
2 tbsp • Water
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.
Step 2
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.
Step 3
Preheat the oven to 350F . 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.
Step 4
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.

The cookies can be stored in an airtight container for up to 3 days. Dust with the matcha sugar before serving.
Notes

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