Slice-and-Bake Matcha Cookies

This recipe was originally published in the award-winning cookbook Love Japan: Recipes from our Japanese American Kitchen by Sawako Okochi and Aaron Israel with Gabriella Gershenson (Ten Speed Press, 2023). Reprinted here with permission.

You can purchase Love Japan here

 Serves: 40 cookies

Active Time: 30 minutes

Total Time: 2 hours 40 minutes, including chilling the cookie dough

Ingredients: 

• 170g (12 tablespoons) unsalted butter, at room temperature
• 100g (½ cup) packed light brown sugar
• 100g (½ cup) granulated sugar
• 80g (¼ cup) honey
• 1 large egg, at room temperature
• ½ teaspoon vanilla extract
• 335g (2 ¼ cups) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 15g (1 tablespoon) high-quality matcha powder

Method: 

1. In a stand mixer fitted with the whisk, beat the butter on medium-heat speed until creamy, 2 to 3 minutes. Turn the mixer off, add the brown sugar and granulated sugar, then increase the speed to medium-high and whisk until thoroughly combined and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then add the honey, egg, and vanilla. Whisk on medium-high until the ingredients are fully incorporated. Remove the mixing bowl from the machine.
2. Sift the flour, baking soda, salt, and matcha powder over a large bowl or a large piece of parchment paper. Add the dry ingredients to the wet ingredients all at once, then fold them using a large spatula, until the flour is just blended. Do not overmix.
3. Prepare four pieces of plastic wrap, each measuring about 12×12 inches. Divide the dough into 4 equal portions and place one in the center for each square of plastic wrap. Shape the dough into a rough log about 8 inches long. Fold the plastic over the log the long way,then shape into a uniform cylinder, gently smoothing and rolling, until the log is about 10 inches long and a uniform width. Twist the ends of the plastic tightly. This should compress the log back to about 8 inches. Repeat with the remaining 3 portions of dough. Refrigerate for at least 2 hours until completely chilled, or freeze in a resealable freezer bag for up to 3 months, and place in the refrigerator 1 hour before baking.
4. Preheat the oven to 350℉. Line a baking sheet with parchment paper.
5. Remove a log from the refrigerator. Slice into 10 equal pieces, roughly ½ to ¾ inch thick. Place the baking sheet about 2 inches apart, then press down on each cookie using the palm of your hand, shaping it into a 2-inch disk. The cookies should have at least 1 inch separating them. If you are baking more than one log, repeat this step as needed
6. Bake until the cookies are puffy but not browned, 5 to 6 minutes (If you are baking two sheets at a time, switch their positions and rotate halfway through.) Let cool on the baking sheet to set, about 10 minutes. Transfer to a cooling rack and cool completely. The cookies should be soft and slightly chewy. They will keep in an airtight container at room temperature for a week.