Matcha Cookie Balls
The flavor of ground sesame seeds in the dough and the bitterness of matcha is an exquisite combination. Tastes even better with a cup of green tea!
Photographed by masaharu sakaue
Calorie count is for full recipe
Excludes time spent coating with powdered sugar and time spent cooling.
Ingredients (Makes about 30)
- 110 g butter (unsalted)
- 30 g powdered sugar
- 130 g plain flour
- 3 g matcha green tea powder
- 20 g almond powder
- 20 g ground sesame seeds (white)
- 1-2 drops vanilla extractNote
- Powdered sugar, as desired
- 4 g matcha green tea powder
- 50 g powdered sugar
Place the butter in a bowl and bring to room temperature.
Sift together the ingredients for [A].
Sift together the ingredients for [C].
Preheat oven to 170°C.
Use a hand mixer to mix the butter until it is smooth and creamy.
Be careful not to overmix the butter, as it will make the dough too soft.
Add the powdered sugar and continue to mix with the hand mixer.
Add the ingredients for [A] and [B] all at once, and use a spatula to mix the dough together and gather it into a ball.
Continue to mix together until the dough is no longer powdery.
When the dough no longer sticks to your hands, roll it into bite-sized balls and place the balls on a baking tray lined with parchment paper.
If the dough remains sticky, flatten it out, wrap it in plastic wrap, and let it rest in the refrigerator for about 1 hr.
Bake at 170°C for 15-20 min, or until the cookie balls begin to brown slightly.
Make a layer of powdered sugar in a metal tray, and transfer the cookie balls to the tray straight out of the oven. Use a spoon to coat the cookie balls with powdered sugar while they are still hot, then let cool.
Try not to touch the cookie balls to avoid the powdered sugar from rubbing off.
In a separate metal tray, spread out the [C] mixture. Transfer the powdered sugar-coated cookie balls to the tray and coat with the [C] mixture.