Clean recipe · teakandthyme.com
Matcha Thumbprint Cookies
Soft and tender, melt-in-your-mouth matcha thumbprint cookies filled with strawberry jam
Original recipe: teakandthyme.com
- Yield:
- 16 servings
- Prep:
- 40 min
- Cook:
- 8 min
- Total:
- 48 min
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Ingredients
- 130 g all-purpose flour
- 1 tablespoon matcha powder (ceremonial or high-quality culinary grade)
- 115 g unsalted butter (softened to room temperature)
- 70 g powdered sugar
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 80 g strawberry jam (warmed in the microwave if it’s too gel-like)
Instructions
- Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Dry mixture: In a small bowl, stir together flour and matcha powder. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat softened butter until it becomes very creamy and pale in colour. Add the powdered sugar and cream together until smooth.
- Wet ingredients: Add the egg yolk and vanilla extract and mix until combined.
- Add dry to wet mixture: Add the flour mixture and mix on low speed until the dough just comes together.
- Scoop cookie dough: Use a 1-1.5 tablespoon scoop to scoop out the cookie dough into your hands. Roll the dough in between your hands until it forms a round ball. Place the cookie dough balls on your lined baking sheet, leaving about 1.5” in between each ball.
- Press: Use your fingers to press down the dough balls slightly to create a flat surface. Use your thumb or the back of a 1/4 teaspoon to press a heart design in the middle of the dough.
- Fill with jam: Add about 1/2 teaspoon of strawberry jam to the heart shape and push it around with the spoon to fill the whole shape.
- Bake: Bake cookies for about 10-11 minutes or until the surface looks dry and puffy. Let the cookies cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire rack to cool.