Description
Delight in these elegant Matcha Thumbprint Cookies, featuring a tender green tea-infused shortbread base topped with a sweet strawberry jam center. These visually stunning cookies combine the earthy bitterness of matcha with the fruity burst of jam, making them perfect for tea time or special occasions.
Ingredients
Dry Ingredients
- 130 g all-purpose flour
- 1 tablespoon matcha powder (ceremonial or high-quality culinary grade)
Wet Ingredients
- 115 g unsalted butter (softened to room temperature)
- 70 g powdered sugar
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
Filling
- 80 g strawberry jam (warmed in the microwave if it’s too gel-like)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Dry mixture: In a small bowl, combine the all-purpose flour and matcha powder. Stir until evenly mixed and set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat the softened butter until it turns very creamy and pale in color. Gradually add the powdered sugar and continue creaming until the mixture is smooth and fluffy.
- Wet ingredients: Add the egg yolk and vanilla extract to the creamed butter mixture. Mix until completely combined and smooth.
- Add dry to wet mixture: Gradually blend the flour and matcha mixture into the wet ingredients using low mixer speed. Mix just until the dough comes together, avoiding overmixing.
- Scoop cookie dough: Use a 1 to 1.5 tablespoon scoop to portion out dough into your hands. Roll each portion between your palms to form smooth round balls. Arrange the dough balls on the prepared baking sheet, leaving about 1.5 inches of space between them.
- Press: Gently press down each dough ball to slightly flatten it and create a flat surface. Using your thumb or the back of a 1/4 teaspoon, press a heart shape indentation into the center of each cookie.
- Fill with jam: Place about 1/2 teaspoon of warmed strawberry jam into each heart indentation. Use the back of the teaspoon to spread the jam evenly within the heart shape without overflowing.
- Bake: Bake the cookies in the preheated oven for 10-11 minutes or until the surface is dry, slightly puffed, and firm to the touch. Remove from oven and let them cool on the baking sheet for at least 10 minutes before transferring carefully to a wire rack to cool completely.
Notes
- Use high-quality matcha powder for the best flavor and vibrant color.
- Ensure butter is at room temperature to achieve proper creaming texture.
- Warming the strawberry jam slightly makes it easier to fill and spread.
- Allow cookies to cool completely to firm up before handling or storing.
- Store cookies in an airtight container at room temperature for up to 5 days.
