Description

These Matcha Checkerboard Cookies combine the delicate earthiness of matcha green tea powder with classic buttery cookie dough to create a visually stunning and delicious treat. The cookies are soft in the center with lightly golden edges, perfect for tea time or special occasions. The checkerboard pattern is achieved by alternating strips of plain and matcha-flavored dough, making these cookies as delightful to look at as they are to eat.

Ingredients

Scale

Dry Ingredients

2 cups (240 g) all-purpose flour
2 tablespoons (30 g) matcha powder
1 teaspoon (5 g) baking powder
1/4 teaspoon (1 g) salt

Wet Ingredients

1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) brown sugar
1 large egg
1 teaspoon (5 ml) vanilla extract

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Instructions

Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step is key to incorporating air and ensuring tender cookies.
Divide Dough: Divide the dough evenly into two portions; keep one plain and flavor the other with matcha powder.
Add Matcha: Mix the matcha powder thoroughly into one portion of the dough until the color is evenly distributed and the dough has a uniform green hue.
Roll and Cut Dough: Roll each dough portion out to about 1/4 inch (0.6 cm) thickness on a lightly floured surface. Cut the dough into strips that will later create the checkerboard pattern.
Chill Dough: Wrap the dough strips tightly in plastic wrap and chill them in the refrigerator for at least 1 hour to firm up the dough and make it easier to assemble and slice.
Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
Slice and Arrange Cookies: Slice the chilled dough into 1/4 inch (0.6 cm) thick cookies. Arrange the slices on the prepared baking sheet, spacing them slightly apart to allow for spreading.
Bake Cookies: Bake the cookies for 10-12 minutes or until the edges turn lightly golden while the centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Ensure the butter is softened but not melted for the best creaming results.
Chilling the dough is crucial to maintain the checkerboard shape and prevent spreading.
You can adjust matcha powder amount for a stronger or milder green tea flavor according to your preference.
Store cookies in an airtight container at room temperature for up to one week.
For a vegan variation, replace butter and egg with plant-based alternatives, but results may vary.