Ingredients
Dry Ingredients
- 355 g all-purpose flour (2 ¾ cups)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 227 g unsalted butter (1 cup, softened, room temperature)
- 350 g granulated sugar (1 ¾ cups)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
Flavorings
- 5 g matcha powder (2 teaspoons, sifted)
- 2 teaspoons ube extract
For Rolling
- Granulated sugar (as needed for rolling the cookie balls)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside to prepare your cookie dough.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment or using a hand mixer, cream together softened butter and granulated sugar on medium speed until smooth and creamy, about 3 minutes. This helps incorporate air for a light texture.
- Add Eggs: Beat in the large egg and egg yolk one at a time, ensuring each is fully mixed in before adding the next. Scrape down the sides to ensure even mixing.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt to evenly distribute the leavening and seasoning throughout the dough.
- Mix Dry into Wet: Gradually add the dry flour mixture into the wet mixture on low speed until the dough begins to come together. Be careful not to overmix to maintain a tender crumb.
- Divide Dough and Add Flavors: Divide the dough into two equal portions. Gently mix sifted matcha powder into one portion, and mix ube extract into the other portion until color and flavor are consistent.
- Portion Dough: Using a #50 scoop (slightly larger than a tablespoon), portion out approximately 25 grams of matcha dough. Repeat this for the ube dough.
- Form Cookie Balls: Press together one matcha portion with one ube portion firmly, then shape into a ball. Roll each ball in granulated sugar to coat thoroughly, creating a sweet, crispy exterior once baked.
- Arrange and Bake: Place 6 cookies on each prepared baking sheet. Bake one sheet at a time in the center rack of the oven for 10-12 minutes, until edges are set and centers puff up slightly.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes after removing from the oven, then transfer to a wire rack to cool completely. Remember to cool the baking sheet before starting the next batch to prevent dough from melting prematurely.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- Sifting the matcha powder ensures even distribution without clumps in the dough.
- Cooling the baking sheets between batches prevents the cookie dough from spreading too much.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Matcha powder can be substituted with any green tea powder if unavailable.
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese and Filipino-inspired)
