Chewy Crackled Matcha Sugar Cookies

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Chewy Crackled Matcha Sugar Cookies

These thick chewy cookies get smacked with a spoon right after coming out of the oven to get crackly tops filled with deep chasms of matcha goodness. The gooey centers ooze out a bit from within when they are hot and when you take a bite, they are pure bliss (especially right out of the oven!)  These cookies are filled with matcha flavor!. They have a whopping two tablespoons of matcha in the dough and are then rolled in matcha sugar to ensure that you get those delicate grassy earthy sweet green vanilla notes that make matcha so delicious. Be sure to get yourself some high quality matcha for these cookies, they are worth it!

A few smacks with the back of a teaspoon and you’ll be left with gorgeous crackled crinkly cookies. They are brimming with matcha flavor and have super soft chewy gooey centers that are irresistible.

Chewy Crackled Matcha Sugar Cookies

Serving: Makes 24 cookies'

Ingredients:

  • 2 1/4 cups + 2 tablespoons of all purpose flour (340 grams)

  • 2 tablespoons of high quality, preferably ceremonial grade matcha powder (12 grams)

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 2 sticks of butter, at room temperature (226 grams)

  • 1 3/4 cup of white sugar (350 grams)

  • 1 drop of green food coloring gel, optional

  • 2 teaspoon vanilla extract

  • 1 egg

  • 1 egg yolk

Matcha sugar, for rolling

  • 1/4 cup of white sugar (50 grams)

  • 1 teaspoon of high quality, preferably ceremonial grade matcha powder (2 grams)

Method:

  1. Preheat your oven to 350 degrees.

  2. Combine all purpose flour, matcha powder, baking soda, salt and whisk until incorporated. Set aside.

  3. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

  4. Add white sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

    • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

  5. Add vanilla extract, the egg, the egg yolk and the food coloring if using, into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

    • Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.

  6. In batches, add the matcha flour mixture to the wet mixture and blend on low speed until barely combined.

    • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

  7. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

  8. Make the matcha sugar and gently roll the cookie dough fully in the sugar.

  9. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. . It’s okay if they look slightly under baked in the center, they will firm up as they cool.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

  10. Once the cookies are out of the oven, place the tray on a flat surface. With the back of a small spoon lightly smack the puffy tops of the cookies to get crackly edges and crevices on your cookie.

  11. Scoot them into shape using a cookie cutter or bowl and let them cool for a few minutes and then enjoy!