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Servings Size:
makes approximately 14 cookies
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1 & 1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 & 1/2 cups All-Purpose Flour
2-3 tbsp matcha powder (I used 3 tbsp of the Jade Leaf brand)
1 tsp baking soda
1/2 tsp baking powder
Frosting
1 cup butter
3 cups powdered sugar
3 tbsp heavy cream (or 2 tbsp milk)
2 tsp vanilla extract
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
70 grams granulated sugar
150 grams brown sugar
1 egg
6 grams vanilla extract
340 grams All-Purpose Flour
30-45 grams matcha powder (I used 45 grams of the Jade Leaf brand)
4 grams baking soda
2 grams baking powder
Frosting
226 grams butter
360 grams powdered sugar
45 grams heavy cream (or 30 grams milk)
6 grams vanilla extract
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
piping bag
piping tips
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Step 2
Beat room temperature butter and granulated sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Mix in egg and vanilla extract until combined.
Step 3
Add All-Purpose flour, matcha powder baking powder, and baking soda into the mixture. Fold in dry ingredients.
Step 4
Scoop 1/3 cup of cookie dough and place cookie dough balls on a parchment paper lined tray.
Bake cookies for 11-12 minutes.
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing.
Step 5
For frosting, beat the butter until mixture turns off-white. Then add your powdered sugar until fully incorporated and mixture is slightly thick. Lastly add your heavy cream and vanilla extract. Whip the mixture to let the heavy cream fluffen your mixture.
Step 6
Lastly, frost your cookies in a swirl design. Repeat for each one. (I also sprinkled extra matcha on top!)
Eat fresh or store in a chilled environment for up to 8 days!
