A co-worker emailed me recently saying that he wanted me to make a birthday cake for his sister. He said his sister fell in love with the Green Tea KitKat that he brought back from Japan... and he thought that she would totally appreciate a green tea cake. Okay... this post isn't about the cake... this bit of story was just the catalyst of what I've been thinking about since then and finally got down to creating a recipe to finally make these lovelies.
If you Google green tea cookies, you will find a plethora of green tea shortbread recipes as well as green tea cookies with white chocolate chips... and that's just scrolling through 4 or 5 Google pages... I lost count and was not feeling that special some-something about any of them. I've made green tea shortbread a few years ago and it's just okay... nothing special. And green tea with white chocolate is just meh... yes, yes, yes, it's a classic combination but I wanted something different.
What do the above images remind you of?
If you guessed Snickerdoodle, then at last we're on the same page. Maybe I should have called these Green Toodles or Green Tea Doodles... but I didn't want to sound cheesy. <tee hee>
The links for the ingredients in bold are the brands that I used. Feel free to use whatever is available to you.
Green Tea Cookies (a.k.a. Green Toodles)
- 12 oz (2 1/4 cups) unbleached all-purpose flour
- 1/2 oz (2 tablespoons) matcha green tea powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 7 oz (1 cup) granulated sugar
- 6 oz (1 1/2 sticks) unsalted butter
- 2 oz (1/4 cup) vegetable shortening
- 1/2 teaspoon sea salt
- 2 each large eggs
- Green tea leaves sugar:
- 7 oz (1 cup) granulated sugar
- contents of 1 tea bag of green tea
- 1/4 teaspoon vanilla bean paste
- 3.5 ounces (1/2 cup) granulated sugar
- Make the green tea leaves sugar by placing the sugar, green tea leaves, and vanilla bean paste into the bowl of a food processor. Pulse at least 15 times to pulverize the dried green tea leaves and combine the ingredients to resemble semi-wet sand. Measure out 3.5 ounces (1/2 cup) to be mixed into the dough. Set aside.
- Line baking sheets with parchment paper, Silpat, or spray them with nonstick cooking spray.
- Sift the flour, matcha powder, cream of tartar, and baking soda on to parchment or wax paper [or into a bowl]. Set aside.
- Combine the sugar, butter, shortening, and 3.5 ounces (1/2 cup) of the green tea leaves sugar into the bowl of an electric mixer with the paddle attachment and cream together on medium speed until combined, 1 to 1 1/2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs. Beat until combined, about 30 seconds.
- Add the dry ingredients and beat at low speed until just combined, about 20 seconds.
- Preheat the oven to 400 degrees.
- Cover dough with plastic film and let it rest until the oven reaches temperature.
- In a small bowl, mix the last amount of 3.5 ounces (1/2 cup) sugar and the remaining amount of green tea leaves sugar for rolling.
- Portion rested dough using a 1-ounce ice cream scoop or disher. Roll in the green tea leaves sugar and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time, until the edges of the cookies are beginning to set and the centers are soft and puffy, 9 to 11 minutes, rotating the baking sheet front to back halfway through the baking time. Let the cookies cool on the baking sheets 2 to 3 minutes before transferring them with a wide spatula to a wire rack.