Description
Delight in the vibrant flavors of these Matcha Ube Cookies, a colorful twist on classic sugar cookies combining earthy matcha and sweet ube essence. These soft, chewy cookies feature two distinct doughs swirled together, coated with a crisp sugary exterior for a charming fusion treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 355 g all-purpose flour (2 ¾ cups)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 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, sifted)
- 2 teaspoons ube extract
For Finishing
- Granulated sugar (as needed for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set them aside to prepare for baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together on medium speed until the mixture is smooth and fluffy, about 3 minutes. Add the egg and egg yolk, then continue mixing until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients in the mixer bowl. Mix on low speed just until the dough forms. Take care not to overmix to maintain a tender cookie texture.
- Divide and Flavor Dough: Split the cookie dough evenly into two portions. Gently fold the sifted matcha powder into one half, and stir the ube extract into the other half until well blended.
- Portion Dough: Using a #50 scoop (slightly larger than a tablespoon), scoop approximately 25 grams of the matcha dough for each cookie. Repeat this for the ube dough.
- Shape Cookies: Press together one matcha dough portion with one ube dough portion into a single ball. Roll the ball in granulated sugar to coat. Repeat with all the dough portions until finished.
- Arrange and Bake: Place six cookies on one prepared baking sheet at a time, spacing them evenly. Bake in the center rack of the preheated oven for 10-12 minutes, until the edges are just set and the centers have puffed up slightly.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Be sure to cool the baking sheet completely before baking the next batch to maintain consistent baking results.
Notes
- Room temperature eggs and butter help create a smooth batter and improve cookie texture.
- Sifting matcha powder ensures even flavor distribution and prevents clumps.
- Do not overmix once flour is added to keep cookies tender.
- Cooling the baking sheet between batches prevents the dough from spreading too much.
- You can store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese and Filipino inspired)
Keywords: Matcha cookies, Ube cookies, colorful cookies, fusion dessert, soft chewy cookies, matcha ube dessert
