Matcha cookies subtle green, perfectly match the traditional colour of the festive season. I am going to share my secret to make the perfect checkerboard Matcha cookies with basic icebox cookie dough. Because I have received many questions from readers about how I make these neat checkerboard cookie patterns.
Classic subtle festive colour : Green
To give some Japanese infusion, I used Matcha green to this festive season. This checkerboard cookie pattern is made with subtle matcha green and plain cookie dough. So make some Matcha Cookies this weekend.
What is Matcha?
Matcha is a type of green tea in powder form, packed with a load of antioxidant. Matcha is not just for drinking but they are used often for flavouring baking and cooking.
Health Benefits of Matcha green tea
Matcha green tea has a lots of health benefits. For example, Matcha detoxifies your body naturally and burns calories, hence it’s good for losing weight, enhances the immune system, and is high in Antioxidants.
Different grades of Matcha
Matcha comes in a wide variety of quality and grades. Uji, Kyoto and Nishio, Aichi Prefectures are famous for producing Matcha. Usually higher grade Matcha are used for tea ceremony and lower grade matcha are for cooking and baking.
How to choose Matcha for your Cookies
You can not see the colour nor smell the aroma of the Matcha because it is sold in a vacuum pack to prevent oxidation. Therefore, Japanese people choose Matcha from where they are produced. Matcha from Uji,Kyoto and Nishio, Aichi Prefectures are generally speaking vivid dark green in colour and melow bittersweet with a rich flavour.
Tips to make perfect checkerboard pattern
1. make square board shape before resting in fridge
When you wrap each coloured dough, shape the dough 2 x 4 x 20 cm (0.8 x 1.6 x 7.9inch) board by dropping them from 1-2 cm (0.4-0.8 inch) high each side. Each side should be perfectly flat, then refrigerate. After resting, cut the dough into half with a sharp knife. Glue different coloured halves together with egg white.
2. use egg white as glue
After resting, cut the dough into half with a sharp knife. Glue different coloured halves together with egg white. Cut it again in half and glue them together by brushing egg white on cut sides. Stack together in the way the colour alternate to create checkerboard pattern.
affiliate disclaimer
The site and our mobile application may contain links to affiliate websites. We receive a small affiliate commission for any purchases made by you on the affiliate website using such links.
We are a participant in the Amazon Services LLC Associates Program. This is affiliate advertising designed to provide a means for us to earn a small advertising fee by linking to Amazon. com and affiliated websites.
Here are my instructions for Matcha Cookies. So if you like it, please rate it and leave a comment or any questions below. And don’t forget to check out my other Matcha recipes such as Matcha Madeleines, Matcha Ice cream and Matcha Muffins.
Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
Ingredients
- 100 g unsalted butter softened in room temperature
- 90 g caster sugar
- 1 egg yolk *1
- 195 g plain flour *2
- 5 g matcha powder
Instructions
- Measure and sift 100 g of plain flour and set aside.
- Measure 95g of plain flour and 5g of matcha powder. Sift together and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar until it becomes a white creamish colour.
- Separate the egg yolk and egg white. Set aside the egg white for later use to glue the cookie doughs together.
- Add the egg yolk to the electric mixer and blend the egg yolk on low speed for a minute.
- Divide the creamed butter mixture into half. *3 Leave half in the electric mixer bowl. Change the attachment to a flat beater attachment and gradually add the 100g of plain flour with the mixer on low speed.
- When all the flour is combined and has become crumbly, take out the dough onto a sheet of cling wrap. Wrap the dough with the cling wrap and shape the dough into 2x4x20cm long board and refrigerate for 30 minutes.
- Repeat step 7 for the remaining creamed butter and matcha powder combined flour.
- Take out both dough and remove the cling wrap.
- Place the plain dough on a clean work surface.
- Using a sharp knife, slice the dough in half.
- Brush the cut surface of the palin dough with leftover egg white, then place the matcha dough on top of the plain dough.
- Cut it in half again.
- Place the half of the dough on the clean surface, brush the top with egg whites. Place another half on top of it in a way that the plain colour and matcha colour alternate.
- Gently press together and wrap with a cling wrap sheet and rest it in the fridge for at least one hour. (I left it in the fridge overnight)
- Preheat the oven to 160°C (338°F).
- Line a baking tray with a baking sheet. Take out the cookie dough from the fridge.
- Slice it about 5mm(0. inch) thick and place on the baking tray.
- Bake them for 20 minutes
- Remove baking tray from the oven and let the cookie cool on a cooling rack.
Notes
Nutrition
These are the prettiest matcha cookies I’ve ever seen! I’m excited to make this recipe ASAP!
Thank you Renee 😀
The matcha gives such gorgeous color! I can’t wait to try these cookies!
Thank you Wilhelmina, subtle matcha green shade is my favourite green colour.
I made these but one difference for the Christmas season. I used red colouring in the plain dough to make Green and Red checker board s.
Great idea Kathleen 😀
Perfect for Christmas 😍
Yes It’s Christmas colour 😀 Thank you Jorja <3
Seems I got carried away in the kitchen today and also made these. I will never use another biscuit recipe again. They are so delicious!
I added some water into the dough because it seemed too dry. After they are completely cool, the cookies are super delicious. They are perfectly crispy just as I like. I moved the tray to the bottom rack for the last 5 minutes. Still got some brown on some thin pieces but the rest came out perfect. Will definitely do this again. Thanks for sharing the recipe, Shihoko.
Hi Bo, That’s great! Everyone’s oven are different. I am glad you figured out the trick for you to get the best result 😀
My cookies are very crumbly but moldable although after I molded them, they still have some cracks is that ok?
Hi Katie, it sounds very dry. Make sure you measured dry ingredients correctly?