Matcha Ube Cookies (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
355 g all-purpose flour (2 ¾ cup)
02 -
½ teaspoon baking soda
03 -
½ teaspoon kosher salt
04 -
227 g unsalted butter (1 cup), softened to room temperature
05 -
350 g granulated sugar (1 ¾ cup)
06 -
1 large egg, room temperature
07 -
1 large egg yolk, room temperature
→ For the Flavors
08 -
5 g matcha powder (2 teaspoons), sifted
09 -
2 teaspoons ube extract (preferably Butterfly brand)
→ For Rolling
10 -
Granulated sugar, as needed
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 -
In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together the butter and sugar until smooth, about 3 minutes.
03 -
Add the egg and egg yolk to the butter mixture. Continue to mix until well combined, scraping down the bowl as needed to ensure thorough mixing.
04 -
In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
05 -
Add the dry mixture to the mixing bowl with the wet ingredients. Mix on low speed until the dough comes together. Be careful not to overmix.
06 -
Divide the dough into two equal portions. Mix the sifted matcha powder into one portion until evenly distributed. Mix the ube extract into the second portion until the color is uniform.
07 -
Use a #50 scoop (slightly larger than a tablespoon) to portion out the matcha dough. Each portion will be roughly 25 grams. Repeat with the ube dough.
08 -
Press together one matcha portion with one ube portion. Form into a ball, then roll in granulated sugar. Repeat until you have used all the dough.
09 -
Place 6 cookies on each baking sheet, leaving enough space between them for spreading during baking.
10 -
Bake cookies one sheet at a time in the center rack of the oven for 10-12 minutes, until just the edges are set and the cookie has puffed up in the center. Make sure to cool the baking sheet before adding the next batch of cookie dough.
11 -
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
# Notes:
01 -
The color of your matcha dough depends on the quality of your matcha powder. Higher quality matcha results in a richer, more vibrant green color.
02 -
Butterfly brand ube extract is recommended as it is more concentrated in flavor and color than other brands like McCormick.
03 -
Store cooled cookies in an airtight container at room temperature for up to three days.
04 -
For the best flavor, allow ingredients to come to room temperature before beginning.