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    Home » Recipes » Cookies

    Matcha Thumbprint Cookies (Small Batch)

    Published: Dec 14, 2021 by Michelle · 12 Comments

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    Jump to Recipe - Print Recipe

    This small batch of Matcha Thumbprint Cookies are a twist on a classic -- green tea flavoured shortbread cookies filled with citrusy yuzu marmalade and strawberry jam. They're festive gems that are perfect for the holidays!

    Matcha thumbprint cookies with yuzu jam on a small plate.

    What are thumbprint cookies?

    They are buttery shortbread-style cookies usually with an indent in the centre, made by pressing into the cookie dough with the thumb.

    Why you'll love this recipe

    This is a small-batch recipe that makes 8 cookies, perfect for when you're looking for a sweet treat, but don't want to make a big lot of cookies.

    Adding matcha to the cookies adds a delicious green tea flavour and tones down the sweetness from the jam filling.

    You can vary the jam filling with whatever flavour you like!

    The cookies are light, tender and buttery.

    It only takes 6 ingredients to make.

    Matcha thumbprint cookies with strawberry jam on a small plate.
    Ingredients you'll need

    • all-purpose flour: regular flour works best for these cookies as cake flour makes them a little too soft
    • matcha: use a high quality matcha powder for the best flavour and vibrant colour
    • salted butter: room temperature
    • icing sugar: also known as powdered sugar, which is sugar blended with cornstarch
    • vanilla extract: use a pure vanilla extract for the best flavour
    • jam of your choice: I've used yuzu marmalade and strawberry jam, but you can use any fruit jam you like such as raspberry

    Matcha thumbprint cookies with yuzu jam on a small plate, with additional cookies in the background.
    How to make it

    Prepare a large baking sheet with parchment paper. 

    In a bowl, sift together the flour and matcha powder. Set aside.

    In a stand mixer bowl, combine the butter and icing sugar and beat until light and fluffy.

    Add in the vanilla extract.

    Stop the mixer and add in the flour and matcha to the butter mixture.

    Use a spatula to combine, but be sure not to overwork the dough.

    Use a tablespoon to scoop the dough and form into a small ball.

    Place onto a lined baking sheet, and use your thumb (or the back of a small teaspoon) to make an indent in the centre. 

    Repeat with the remaining, spacing out the dough 2" apart.

    Cover the cookie dough with plastic wrap and place into the fridge to chill for 30 minutes.

    Preheat oven to 350F.

    Add ¼ teaspoon of jam/marmalade of your choice to each cookie well.

    Bake the cookies at 350F for 10-12 minutes, until slightly golden on the edges.

    Cool for 5 minutes before transferring to a wire rack to cool completely.

    How to serve & store

    These cookies are best enjoyed within 1 week.

    Store the cookies in an airtight container at room temperature.

    FAQs

    Can I make a larger batch?

    Yes, you can easily double the batch to make more cookies.

    Is chilling the cookie dough necessary?

    For these cookies, chilling the dough helps the cookies hold their shape.

    How to fix runny jam?

    If your jam is too runny, you can cook the jam down a little to thicken it up.

    Can you freeze the cookies?

    I don't recommend freezing the baked cookies, but you can freeze the cookie dough prior to baking.

     

    Close up of 3 matcha thumbprint cookies with strawberry jam on a plate.

    Other recipes you may like

    Be sure to check out these recipes:

    Matcha Chocolate Chip Cookies

    Baked Matcha Yuzu Olive Oil Doughnuts

    Matcha Yuzu Hot Cross Buns

    Strawberry Matcha Oreo Cookies

    Matcha Crinkle Cookies

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer and leave me a comment/rating below!

    Close up of Matcha thumbprint cookies with yuzu jam on a small plate.

    Print Recipe
    5 from 10 votes

    Matcha Thumbprint Cookies

    This small batch of Matcha Thumbprint Cookies are a twist on a classic -- green tea flavoured shortbread cookies filled with citrusy yuzu marmalade and strawberry jam.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Chilling Time30 minutes mins
    Total Time50 minutes mins
    Course: Dessert, Snack
    Cuisine: American, Asian, Japanese
    Servings: 8
    Calories: 98kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 60 g all-purpose flour
    • 5 g matcha
    • 54 g salted butter
    • 30 g icing sugar
    • ½ teaspoon vanilla extract
    • 2-3 teaspoon jam of your choice
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    Instructions

    • Prepare a large baking sheet with parchment paper.
    • In a bowl, sift together the flour and matcha powder. Set aside.
    • In a stand mixer bowl, combine the butter and icing sugar and beat until light and fluffy.
    • Add in the vanilla extract.
    • Stop the mixer and add in the flour and matcha to the butter mixture.
    • Use a spatula to combine, but be sure not to overwork the dough.
    • Use a tablespoon to scoop the dough and form into a small ball.
    • Place onto a lined baking sheet, and use your thumb (or the back of a small teaspoon) to make an indent in the centre.
    • Repeat with the remaining, spacing out the dough 2" apart.
    • Cover the cookie dough with plastic wrap and place into the fridge to chill for 30 minutes.
    • Preheat oven to 350°F/177°C.
    • Add ¼ - ½ teaspoon of jam/marmalade of your choice to each cookie well.
    • Bake the cookies at 350°F/177°C for 10-12 minutes, until slightly golden on the edges.
    • Cool for 5 minutes before transferring to a wire rack to cool completely.

    Nutrition

    Calories: 98kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 11mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

    Adapted from Rasa Malaysia.

    « Banh Hoi Platter
    Small-Batch Cinnamon Rolls »

    Reader Interactions

    Comments

    1. Ben | Havocinthekitchen

      December 14, 2021 at 5:55 pm

      5 stars
      Ooo these cookies look pretty and delicious. I never would have thought matcha would be a good holiday ingredient, but you're proving I was wrong!

      Reply
    2. Raymund | angsarap.net

      December 14, 2021 at 6:23 pm

      5 stars
      Another great recipe Michelle, love you are making Asian fusions like this, certainly its a flavour designed for my palate

      Reply
    3. David @ Spiced

      December 15, 2021 at 4:50 am

      5 stars
      What a fun idea with the jam in the middle - I particularly like the red jam with the green cookies. I do think Santa would approve of these...unless I ate the entire batch first. Haha!

      Reply
    4. 2pots2cook

      December 16, 2021 at 5:26 am

      5 stars
      Love the idea: fun colours to play with ! Happy holidays !

      Reply
    5. Linsey

      December 21, 2021 at 4:07 pm

      5 stars
      Looks so festive thumb print cookies! Like the green Matcha flavour.

      Reply
    6. Jessica Formicola

      December 22, 2021 at 10:08 am

      5 stars
      Matcha is one of my favorite flavors, so I knew I needed to make these cookies. They turned out perfectly and I will definitely be making them again!

      Reply
      • Michelle

        December 23, 2021 at 11:09 am

        Thanks for trying out the recipe, Jessica! Glad you enjoyed!

    7. Tawnie Kroll

      December 23, 2021 at 12:14 pm

      5 stars
      Made these for our holiday cookie platter and everyone loved them, thank you!

      Reply
      • Michelle

        December 24, 2021 at 2:21 pm

        Amazing, happy to hear it Tawnie!

    8. Louise Cayzer

      December 24, 2021 at 10:30 am

      5 stars
      So pretty, and the perfect size for a little something without making a huge batch!

      Reply
    9. Lisa

      December 24, 2021 at 11:12 am

      5 stars
      These were wonderful and a small batch is the perfect amount for me!

      Reply
    10. Heather Perine

      December 25, 2021 at 1:29 pm

      5 stars
      Ooh love these! And with raspberry jam, so festive too! Match and raspberry go so great together, but love the idea of a zingy yuzu jam in the middle! Can't wait to try 🙂

      Reply

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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