From tea ceremonies to cafe beverages, matcha powder has journeyed through decades in Japan and across the world with more to offer as time goes on. Because of its perceived health benefits (it’s loaded with antioxidants), matcha has made its way into many kitchens as a caffeinated beverage choice and unique dessert flavor.
If you are looking for an easy matcha cookie recipe, these rosettes should be your go-to. These cookies bake at a lower temperature to keep the beautiful green hue locked into the cookie while maintaining a luxurious flavor and melt-in-your-mouth bite!
Why choose culinary matcha for baking?
When baking, it’s important to select a culinary grade matcha powder. Compared to ceremonial matcha, culinary matcha has a more robust flavor to stand up to the sweetness or creaminess of confectioneries. Fortunately for matcha tea drinkers, you can get the best of both worlds with our culinaryand ceremonial grade premium matcha powder from Shizuoka Prefecture.
The Premium Culinary Matcha is sold as a single item in our Michi no Eki Market or within the Baking: “Amai” Care Package, from where this recipe is featured!
Servings: 12 cookies
- 50g powdered sugar
- 115g unsalted butter, room temperature
- ½ tsp vanilla extract
- 125g all purpose flour
- ¼ tsp salt
- 1 tbsp matcha powder
- Beat the powdered sugar and butter well - at least 5 minutes or until light and fluffy. Beat in the vanilla extract.
- Sift in flour, salt and matcha powder in three batches, each time folding dry ingredients into the wet ingredients gently until combined.
- Transfer to a piping bag fitted with a rosette icing tip (pictured are cookies using a Wilton 1M tip). Line a baking sheet with parchment paper and pipe your cookies 2-3 cm apart:
- Starting from the center and holding the bag vertically, pipe out the cookie dough in a swirl motion until a circular cookie is formed.
- Tilt and pull away the icing bag to release the dough.
- Repeat this motion until the baking sheet is filled.
Recipe available in our Baking: "Amai" Care Package
About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures at www.meshibliss.com and @
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