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!
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.
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
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.
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.
Other recipes you may like
Be sure to check out these recipes:
Baked Matcha Yuzu Olive Oil Doughnuts
Strawberry Matcha Oreo Cookies
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer and leave me a comment/rating below!
Matcha Thumbprint Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 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
- 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.
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.
Adapted from Rasa Malaysia.
Ben | Havocinthekitchen
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!
Raymund | angsarap.net
Another great recipe Michelle, love you are making Asian fusions like this, certainly its a flavour designed for my palate
David @ Spiced
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!
Love the idea: fun colours to play with ! Happy holidays !
Looks so festive thumb print cookies! Like the green Matcha flavour.
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!
Thanks for trying out the recipe, Jessica! Glad you enjoyed!
Made these for our holiday cookie platter and everyone loved them, thank you!
Amazing, happy to hear it Tawnie!
So pretty, and the perfect size for a little something without making a huge batch!
These were wonderful and a small batch is the perfect amount for me!
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 🙂