I made these soft and tender matcha cookies for my aunt in September. This is actually a variation of my Vanilla Bean Cutout Cookies. I add more sugar to balance out the bitter flavor from the matcha powder. These cookies are soft and tender because of the cake flour and icing sugar. Egg yolk will render the most tender texture but then I will need to think of ways to use up that leftover egg white. So I’m just sticking with whole egg in my recipe here. For crispy matcha cookies, please visit my blog post, Match Cutout Sugar Cookies, for more details.
For variations, please visit Vanilla Bean Cutout Cookies, Chocolate Cutout Cookies (Soft and Tender), Espresso Cutout Cookies, as well as Earl Grey Cookies.
Matcha Cutout Cookies (Soft and Tender)
154 g cake and pastry flour
6 g matcha unsweetened cocoa powder
75 g icing sugar
A pinch of salt
115 g unsalted butter, cold and cubed
15 g beaten egg (or 1 large egg yolk)
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, match powder, icing sugar and salt. Stir well. Add cold butter cubes and mix on the lowest speed until mixture resembles breadcrumbs or wet sand. If you don’t own a stand mixer, rub cold butter cubes into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
Add egg mixture and mix on lowest speed until several large clumps have formed. Gently press clumps together to form a dough.
Roll dough in between two pieces of parchment paper (or silicone mats for even better results) to 1/4″ thickness. Refrigerate for 30 minutes.
**I use chopsticks as my guide for thickness.
**Chilled dough gives cookies cleaner and sharper edges when cutting.
Remove the dough sheet from the fridge and peel off the top paper. Lightly brush the cookie molds with flour and cut out as many shapes as possible. Collect dough scraps, reroll, chill and then cut out the shapes one more time. Freeze shapes for at least 15 minutes before baking.
**The cookies will maintain their shapes better when baked from frozen.
Preheat the oven to 325ºF/160ºC. Arrange shapes on a parchment paper-lined baking sheet. Bake for 20 to 22 minutes (adjust baking time according to your own oven). Let cookies sit a few minutes on the sheet before transferring to a cooling rack to cool completely.
**I tent the cookies with aluminum foil at about ⅔ of the way so the cookies don’t turn golden.
Here’s the video recipe with both English and Chinese subtitles.
I made three types of cookies for my aunt and packaged them in little cellophane bags.
Reduce cookie scraps by cutting the most shapes from your first batch. Check out the following video (in Cantonese) for some scrap-reducing tips.
If you want to republish this recipe, please link back to this post.
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