Matcha Sugar Cookies Transcript/Recipe

Matcha Sugar Cookies

INGREDIENTS:
  • 2 1/4 Cups All-Purpose Flour (In our recipe we used a 1-to-1 Gluten-free flour replacement) [11 1/4 oz.]
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 tablespoon (or more to taste) Unsweetened Matcha Tea Powder
  • 2 oz. Cream Cheese, softened and segmented.
  • 6 tablespoons unsalted Butter, melted and liquid
  • 1 Large Egg
  • 1 Tablespoon Milk
  • 1/3 Cup Vegetable oil
  • 1 1/2 cups Granulated Sugar, plus extra for doughball rolling [10 1/2 oz.]
  • 1/2 teaspoon Vanilla Extract
  1. Pre-Heat Oven to 350F. 
  2. Gather baking sheets and line with parchment paper.
  3. Place extra sugar for rolling (~1/3 cup) in a medium/large bowl and set aside.
  4. Combine Dry Ingredients: Add flour, salt, baking powder, Baking soda and matcha powder in a large bowl and whisk to combine. Set bowl aside.
  5. In another large bowl: Add sugar (1 1/2c) and cream cheese. Whisk and mix until combined.
  6. Pour Melted butter into the Sugar and cream cheese bowl. Whisk and mix until combined.
  7. Add Milk, Egg, and Vanilla to the Sugar/oil/cream Cheese mixure. Whisk and mix until smooth and homogeneous mixture is formed.
  8. Add flour mixture to wet mixture 1/3 - 1/2 of the flour at a time. Fold and mix gently with wooden spoon or spatula until almost all dry flour is integrated into the dough mixture.
  9. Gather baking sheet, dough mixture and sugar-tossing bowl and prepare to make cookie dough balls (Mentally).
  10. Working Quickly Form 2 tablespoon sized balls of the cookie dough (should come out to 24 balls) and toss each ball in the sugar until coated. Arrange the sugar coated cookie dough balls on  your baking sheet each roughly 2 inches apart. 10-12 balls per sheet.
  11. Use a flat bottomed glass to squish your dough balls until the dough balls are flat on top and loosely 1 1/2 - 2 inches in diameter
  12. Place one baking sheet in the oven. Cook for 6 minutes and rotate pan 180 degrees.
  13. Start checking on your cookies after 5 addition minutes. Cookies should be starting to brown lightly on the sides of the cookies and maybe just the slightly bit of tan on top.
  14. Remove pan from oven and allow cookies to rest of the pan outside of the oven for 5 additional minutes. (This additional cooking with the pans leftover heat will gently finish your cookies) [This is also when you'll start on baking your second sheet]
  15. Remove cookies from baking sheet and allow to cool completely (or not ;p )
  16. Enjoy!

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