Green tea cookies
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 81, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 11 G., fiber 0 G., cholesterol 15 mg, sodium 24 mg, sugar 6 G.
Calories 81, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 11 G., fiber 0 G., cholesterol 15 mg, sodium 24 mg, sugar 6 G.
Japanese green tea (matcha) is often used as a natural coloring in desserts and baked goods. It not only imparts a pleasant herbal hue but also infuses baked goods with flavor and antioxidants. Add a little matcha powder to sugar cookie dough along with almond extract. The cookies turn out crispy, beautiful, and with a unique aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups of premium flour + extra for working with the dough
- 2 tablespoons matcha (Japanese green tea)
- 0.5 tsp baking powder
- 1/4 teaspoon salt
- 165 g unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/4 tsp almond extract
- Coarse sugar, for sprinkling
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Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, matcha, baking powder, and salt. In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and almond extract until fully incorporated. Reduce mixer speed to low and beat in the flour mixture until fully incorporated.
- Place the dough on a large sheet of plastic wrap and shape it into a disk. Wrap it in plastic wrap and refrigerate until firm, about 1 hour.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- On a lightly floured work surface, roll out the dough to a thickness of 0.5 cm. Cut out circles using a 4-5 cm cookie cutter. Gather the scraps, re-roll, and cut out more cookies. Place the dough circles on the prepared baking sheets, spacing them about 4 cm apart. Sprinkle generously with coarse sugar. Refrigerate until the dough hardens, about 15 minutes.
- Bake, rotating the baking sheets halfway through, until the cookies are firm but not browned, 17-20 minutes. Let the cookies cool completely on the baking sheets.
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