“Matcha Madness” is in full-swing with frappe, smoothie and latte versions popping up on menus everywhere. Now you can extend the trend and satisfy your sweet tooth with homemade Matcha Tea Cookies
When it comes to super-foods, matcha is at the top of the list. Made from finely ground green tea leaves, matcha is a rich source of antioxidants believed to help protect against cancer, heart disease and age-related ailments. To get the most benefit from matcha, try boosting your wellness routine with a few extra servings throughout the week. Matcha pairs well with dairy and natural sweeteners, making an ideal guilt-free indulgence.
Recipe by Ben Mim/Food & Wine
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cardamom
- 3/4 cup granulated sugar
- 2/3 cup canola oil
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 2 tablespoons plus 1 teaspoon matcha tea powder
- 1/4 cup confectioners’ sugar
- In a medium bowl, whisk the flour, baking powder, salt and cardamom. In another bowl, whisk the granulated sugar, oil, eggs and vanilla and almond extracts. In a small bowl, stir 2 tablespoons of the matcha powder with 2 tablespoons of water, then stir into the wet ingredients. Stir the wet ingredients into the flour mixture just until combined.
- Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 1-inch balls of dough at least 2 inches apart onto 2 baking sheets lined with parchment paper. Refrigerate for at least 20 minutes.
- Preheat the oven to 350°. Bake the cookies for about 10 minutes, until set at the edges and very lightly browned on the bottoms. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.
- Arrange the cookies on 1 baking sheet. In a sieve, combine the confectioners’ sugar with the remaining 1 teaspoon of matcha. Dust over the cookies and serve.
