Description
These Matcha Checkerboard Cookies are a visually stunning treat featuring alternating squares of vibrant matcha and classic vanilla dough. The cookies combine a buttery, tender texture with the earthy, slightly bitter flavor of ceremonial-grade matcha powder, balanced by sweet vanilla. Perfect for tea time or special occasions, these cookies offer an impressive checkerboard pattern that is both beautiful and delicious.
Ingredients
Units
Scale
Cookies
- 300 g all-purpose flour
- 1/2 teaspoon salt
- 230 g unsalted butter, softened to room temperature
- 100 g granulated sugar
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon matcha powder, ceremonial-grade
For assembling
- 1 large egg white
Instructions
- Prepare flour mixture: In a medium bowl, stir together the all-purpose flour and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter using an electric hand mixer until very creamy. Then add the granulated sugar and continue beating until the mixture becomes fluffy and smooth.
- Add egg yolk and vanilla: Add the large egg yolk and vanilla extract to the butter-sugar mixture and beat on low speed just until combined.
- Combine flour and butter mixtures: Gradually add the flour-salt mixture into the butter mixture while beating on low speed. Mix just until barely combined; it’s okay if some flour patches remain.
- Divide dough: Split the dough into two equal halves. Transfer one half into a separate bowl and mix until no flour patches remain—this will be your plain vanilla dough. Set aside.
- Prepare matcha dough: To the remaining dough, sift in the ceremonial-grade matcha powder. Mix with the hand mixer on low speed until the matcha is evenly incorporated throughout the dough.
- Shape the dough: Lay a sheet of parchment paper on the kitchen counter. Turn out the matcha dough and use your hands to press it into a rectangular shape. Use a bench scraper or a straight-edged tool to square off the sides neatly.
- Roll out dough: Place another sheet of parchment paper over the dough and roll it out with a rolling pin to approximately ¼ inch thickness, maintaining the rectangle shape. Use a bench scraper occasionally to correct the edges.
- Repeat rolling for plain dough: On a separate sheet of parchment, shape and roll the plain dough into a rectangle of similar size and thickness. Chill both sheets of dough in the refrigerator for at least 1 hour or until firm.
- Stack dough sheets: After chilling, carefully peel one dough sheet off its parchment and place it directly atop the other sheet.
- Layer and cut dough: Cut the stacked dough in half widthwise. Brush one cut half with a thin layer of egg white, then place the other half on top, creating alternating layers of matcha and vanilla dough. Chill this stack for 15 minutes to firm up again.
- Cut strips: Using a sharp knife, slice the dough stack into about ¼ inch thick strips. Each strip will have 4 alternating colored stripes. You should get about 12 strips in total.
- Create checkerboard blocks: Place one strip flat on your work surface and brush the top with egg white. Flip a second strip over so colors are inverted, then place it on top of the first strip, aligning edges and gently pressing to seal. Repeat until you have stacks of 4 strips. Make 3 such stacks and chill them for 15 minutes again.
- Preheat oven: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice cookies: Cut each chilled block into ¼ inch thick slices to form individual cookies. Arrange the cookies on the prepared baking sheet, leaving about ½ inch space between each.
- Bake: Bake in the preheated oven for 12-15 minutes or until the edges of the cookies start to lightly brown.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preserving the crisp texture.
Notes
- The thickness of the dough affects the size of the checkerboard squares. For larger squares, roll out the dough to ½ inch thick and slice the strips at ½ inch.
- Using ceremonial-grade matcha enhances the flavor and color quality of the cookies.
- Ensure dough is well chilled before slicing to help maintain shape and pattern during baking.
- Cookies do not spread much, so spacing can be fairly close on the baking sheet.
Nutrition
- Serving Size: 1 cookie (approx. 25 g)
- Calories: 130 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg
