Swirls of Japanese matcha green tea take the classic sugar cookie to the next level. Dipped in white chocolate and sprinkled with black sesame seeds, these delightful treats are perfect with a cup of tea.
Confectioner’s sugar is used to “flour” your surface in this recipe! That’s because sugar cookies bake best without added flour, or gluten, when rolled and shaped.
Cookies will keep for up to two weeks; cover tightly with foil or place in an airtight container.
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of whisks.) It will take a bit more time, but you get a nice arm workout!
Not sure how tall 1/8 inch thickness is? It’s about the height of two quarters stacked. Your cookie thickness should be just a tiny bit higher than the quarters.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 1 egg from your refrigerator. Let butter come to room temperature. In a medium bowl, whisk together the flour, baking powder, and salt and set aside. In a large bowl, using an electric mixer on medium speed, cream together the butter and confectioner’s sugar until light and fluffy. Add the egg and the vanilla extract. Using a spatula, slowly mix in the flour mixture until combined.
Divide dough in half and pat to flatten into two disks. Add the matcha powder to one disk, slowly working it into the dough.Wrap in plastic wrap and chill until firm, about 30 minutes. (Or, refrigerate overnight.) Preheat oven to 350°F. Line two baking sheets with parchment paper provided.
Remove one disk from fridge, then the second when ready. Dust a work surface and rolling pin generously with confectioner’s sugar provided for surface prep. Roll out dough into a 1/8 inch thick oval shape (about 10 inches wide by 16 inches long). For best results, rotate the dough by a quarter turn (or 90°) each time you apply pressure. This helps to avoid overworking the dough, and producing an even shape. Repeat with second disk.
Using a metal spatula or your hands, carefully place the matcha dough on top of the vanilla dough. Starting at the shorter end, gently roll up the doughs together. Keep the doughs as tight as possible to avoid gaping. Transfer the finished log onto a prepared baking sheet and chill in the fridge for 30 minutes.
Remove the log from the fridge, and slice into thin (no more than 1/4 inch) rounds with a sharp knife. You should have 30 rounds. Place 15 cookie slices on each baking sheet. Bake until before golden, 10 to 12 minutes. Use a metal spatula to remove cookies from sheets and place on wire rack. Cool completely.
Decorate cookies! Prepare a work surface with non-stick paper. Place white chocolate in a heatproof bowl and heat in microwave in two 15-second increments, about 30 seconds, or until melted. Dip half of each cookie into the melted chocolate, allow some runoff, and place on prepared paper. Sprinkle with black sesame seeds. Allow chocolate to set (this will happen quickly). Enjoy with your favorite cup of tea or coffee!