Ingredients

355 g all-purpose flour (2 ¾ cups)

½ teaspoon baking soda

½ teaspoon kosher salt

227 g unsalted butter (1 cup, softened, room temperature)

350 g granulated sugar (1 ¾ cups)

1 large egg (room temperature)

1 large egg yolk (room temperature)

5 g matcha powder (2 teaspoons)

2 teaspoons ube extract

Granulated sugar (as needed for rolling)

Instructions

Step 1: Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper. Set them aside.

Step 2: In a stand mixer fitted with a paddle attachment or using an electric hand mixer, cream together the softened butter and granulated sugar until smooth and fluffy, about 3 minutes.

Step 3: Add the egg and egg yolk to the butter mixture and continue mixing until well combined. Scrape down the sides of the bowl as needed.

Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.

Step 5: Gradually add the dry ingredients to the wet ingredients and mix on low speed until the dough just comes together. Avoid overmixing.

Step 6: Divide the dough evenly into two portions. Sift the matcha powder into one portion and stir until fully incorporated. In the other portion, mix in the ube extract thoroughly.

Step 7: Using a #50 cookie scoop (about 1 tablespoon, 25 grams), scoop out portions of both the matcha and ube dough.

Step 8: Press together one matcha dough portion with one ube dough portion to form a ball. Roll the ball generously in granulated sugar. Repeat this process until all the dough is used.

Step 9: Place 6 cookies on each prepared baking sheet, spacing them apart. Bake one sheet at a time in the middle rack of the oven for 10 to 12 minutes, or until the edges are set and the centers puff up.

Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Let the baking sheet cool before baking the next batch.

Tips & Variations

Sift the matcha powder before mixing to avoid clumps and ensure an even color.

Use room temperature eggs and butter for better dough consistency and easier mixing.

Roll cookies generously in sugar for a beautiful sparkle and a slight crunch on the outside.

You can substitute ube extract with natural ube halaya (purple yam jam) for a more intense flavor and chewy texture.

For a nutty twist, add ¼ cup finely chopped macadamia nuts or pistachios to the dough.

FAQs

Can I use regular baking powder instead of baking soda?

Baking soda is preferred here for its strong leavening effect and helps the cookies spread properly. If substituting with baking powder, use about three times the amount, but expect slightly different texture and rise.

What can I use if I don’t have ube extract?

If you don’t have ube extract, you can use ube halaya (purple yam jam) for authentic flavor or substitute with vanilla extract for a more neutral taste, keeping in mind the color and flavor will be different.