| Prep Time | 10 minutes |
| Cook Time | 12-15 minutes |
| Passive Time | 8 hours |
| Servings |
24 cookies
|
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 1 1/2 tbsp matcha powder
- 1 cup + 2 tbsp flour
- 1 tsp baking powder
- Pinch of salt
Ingredients
|
|
Instructions
- In a stand mixer bowl, mix butter and sugar for about 4 minutes. You should have a light colored and fluffy mixture.
- Add the egg, one a time and scraping the sides after each egg.
- In a medium bowl, sift the flour, matcha powder, baking powder and salt together.
- While the mixer is on a low speed, slowly add the dry mixture into the butter mixture. Scrape the sides and mix again until the mixture comes together. Do not overmix.
- Chill the dough overnight.
- After the dough is chilled, take them out of the fridge for about 10 minute. This will make it easier to roll the dough into balls.
- Preheat oven to 325 degrees Fahrenheit. Line your baking sheet with parchment paper.
- With a medium size ice cream scoop, scoop the batter and then roll it into a ball. Place on the baking sheet. You need to work fast so that the batter won't be too soft.
- Bake for 12 - 15 minutes. You do want to check the bottom of the cookies so that it will be brown but still soft on top.
- Remove and cool on a wire rack.
Recipe Notes
Adapted from : Ahu Eats
Share this Recipe
No Comments