Matcha Green Tea Vanilla Cookies Recipes

Steps:

• Sift the flour, powdered tea and salt into a bowl.
• In a mixer bowl, beat butter and powdered sugar until fluffy.
• Add flour mixture to mixer bowl and mix slowly until dough just comes together.
• Pull dough together carefully in a log, approximately 2 inches in diameter.
• Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
• Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
• Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
• Remove cookies immediately from the cookie sheet and cool on a wire rack.
• Store in an airtight container or wrap well and freeze.
• The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
• NOTE 1-- powdered green tea is not merely green tea that has been pulverized in a food processor or food mill, it's a special kind of tea that has been prepared to dissolve nicely.
• NOTE 2-- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.

Steps:

• Whisk the flour, matcha, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and almond extract until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated. Turn out the dough onto a large sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough until 1/4 inch thick on a lightly floured surface. Cut out cookies with a 1 1/2- to 2-inch fluted round cookie cutter or biscuit cutter. Reroll the scraps once and cut out more cookies. Arrange about 1 1/2 inches apart on the prepared baking sheets. Sprinkle generously with coarse sugar. Refrigerate until firm, about 15 minutes.
• Bake, switching the pans halfway through, until the cookies are firm but not browned, 17 to 20 minutes. Let cool completely on the baking sheets.

Steps:

• In a medium bowl,combine flour, Matcha powder, baking powder, and salt, set aside.
• In a large bowl, cream the butter and sugar, beat in the egg yolks.
• Beat in the vanilla extract.
• Gradually blend in the dry ingredients.
• Cover and chill for one hour.
• Preheat the oven to 375 degrees. Lightly grease 2 baking sheets, or line with parchment paper.
• On a floured surface, roll out the dough to a thickness of 1/4 inch.
• Using a 2-inch cookie cutter, cut out cookies and place 1 inch apart onto the prepared baking sheets.
• Bake for 10-12 minutes, until lightly colored.
• Sprinkle granulated sugar over the hot cookies and transfer to wire racks to cool.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
• Sift flour, matcha, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg, and egg yolk until light and creamy.
• Mix flour mixture into creamed butter mixture until dough is just blended; fold in chocolate chips using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
• Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat over to 350°F.
• Cream butter, sugar, egg and vanilla together.
• Mix flour, baking soda, baking powder and salt together.
• Mix dry and wet ingredients.
• Mix in chips and nuts.
• Shape into a golf ball and place dough on ungreased cookie sheet.
• Bake for 10 minutes.

Steps:

• Preheat oven at 375.
• Blend all dry ingredients.
• Add vanilla, water, and butter, mix until dough forms.
• Roll cookies into 1 inches balls, coat in sugar.
• Flatten each cookie with a glass coated in sugar (for spherical cookies, skip this step).
• Bake 12 minutes or until edges are golden brown. Allow 5 minutes to cool before transferring to wire racks.

Steps:

• Preheat the oven to 320 degrees F (160 degrees C). Line a baking sheet with parchment paper.
• Combine superfine sugar, butter, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed, then increase speed and continue to mix until smooth and creamy.
• Mix in 1 1/2 cups plus 2 tablespoons flour, matcha, baking soda, baking powder, and salt until combined. Mix in egg and vanilla, gradually lowering the speed setting until everything is evenly incorporated and you get a dough-like texture. Add chocolate chips and mix in evenly.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool, 5 to 10 minutes more.