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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.
Course Dessert, Snack
Cuisine American, Asian, Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 98kcal
Author Michelle

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

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