I came across Food and Wine’s photo of their Matcha Tea Cake Cookies while browsing the web, and had an immediate craving for them. A cursory glance at the ingredients told me that I didn’t even need to step out of the house for new ingredients – stumbling across this was definitely fate!
Reading the recipe the first time, I missed the “cake” part of their title “Matcha Tea Cake Cookies”, and was therefore wrongly expecting the cookie’s texture to be more like a buttery shortbread cookie. Imagine my surprise when these cookies turned out to have a texture more similar to mini scones! This recipe is very well balanced already, so I barely made any modifications to the F&W recipe, save for cutting down the sugar and upping the bake time.
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
Dash of cardamom powder (or ginger powder)
2/3 cups granulated sugar
2/3 cup canola oil
2 large eggs
1/2 tsp vanilla extract
1/4 tsp almond extract (you can do without if you don’t have this)
2 tbsp matcha tea powder
In a large bowl, whisk together all of the dry ingredients minus the sugar: AP flour, baking powder, salt, cardamom.
In a smaller bowl, whisk together the sugar, oil, eggs, and extracts – I simply whisked by hand.
On the side, mix the matcha tea powder together with ~2 tbsp of water. Then, whisk into the wet ingredients.
Step 2: Combine wet and dry ingredients. Use a spatula to stir them all together until it is just combined. The dough will be very sticky.
Step 3: Prep a baking sheet by either lining it with parchment paper, or spraying it with some oil. Place 1-inch balls of dough on the baking sheet, 1-2 inches apart. You can use a 1-ounce scooper, or just roll the dough by hand (I don’t have a scooper, so I just rolled them by hand).
Note: This dough will not spread very much, so if you want them flatter (like the photo above), gently flatten out the dough balls with your fingers or the back of a spoon.
Step 4: Refrigerate for at least 20 min.
Step 5: Preheat the oven to 350 F. Bake the cookies for 12-15 min (or 20, if you prefer harder cookies), and then let it cool for 10 min before transferring to a wire rack.
For an optional garnish, dust a bit of matcha tea powder or confectioner’s sugar right after taking it out of the oven.