These white chocolate matcha cookies are my contribution to the Creative Cookie Exchange. This month, we’re showcasing coffee or tea in our cookie recipes. Grab your apron and come on in to my virtual kitchen, and I’ll show you how easy and fun these delicious cookies are to make!
I’m a huge coffee lover, but truthfully, I don’t enjoy tea. At all. I find it to be too bitter, and besides, after I was diagnosed with anemia, I read this article, which explains that the tannins associated with tea can prevent absorption of iron into the body.
Being anemic is challenging enough on its own without fighting to hang on to the little big of iron I do keep in my body. But on the positive side, matcha has a lot of great health benefits.
FOOD FACTS – GREEN TEA
~ Incredibly high content of flavonoids, which are plant-derived antioxidants.
~ Green tea is the best food source of a group called catechins. Catechins are more powerful than vitamins C and E in halting oxidative damage to cells, and appear to have other disease-fighting properties. too.
~ Studies have found an association between consuming green tea and a reduced risk for several cancers, including, skin, breast, lung, colon, esophageal, and bladder.
So although it’s probably not great for me to consume in mass quantities, a little bit in a couple of small cookies won’t hurt anything on my part. Besides, I had to taste test them for you. It’s what I do 🙂
I wonder… is it acceptable to drink tea with ones tea cookies?
I hope you enjoy these matcha cookies!
Matcha White Chocolate Cookies
- 6 ounces unsalted butter slightly softened
- 3.3 ounces (1/3 cup) brown sugar
- 3.3 ounces (1/3 cup) granulated sugar or sugar substitute (I use NuNaturals PreSweet Tagatose)
- 1 large egg
- 1 teaspoon vanilla extract
- 6.2 ounces (1.5 cups) all-purpose flour
- ¼ teaspoon salt
- 1 Tablespoon black sesame seeds (optional)
- 1 Tablespoon food safe matcha powder
- 2 ounces white chocolate chips
- Heat oven to 350 F.
- Line 2 rimmed baking sheets with silicone baking mats or parchment paper; set aside.
- In a medium sized bowl, Whisk together flour, matcha powder, salt, and sesame seeds (if using); set aside.
- Place butter and both sugars into the large bowl of an electric stand or hand mixer; cream on high speed for 3-4 minutes, or until mixture is very light and fluffy, scraping down sides of bowl as necessary. (Because there’s no leavening agent in this recipe, you want to incorporate lots of air into the dough)
- Reduce mixer speed to medium and add egg and vanilla extract, mixing until fully incorporated. Reduce speed to low and add flour mixture, mixing just until combined (you may still have some flour showing). Turn off mixer and incorporate white chocolate by hand with a wooden spoon or spatula.
- Use a small cookie scoop or your hands to form 18 balls of dough. Space evenly on prepared baking sheets, about 1/4 inch apart. Use your fingers to gently press down on each ball of dough to flatten slightly. If desired, sprinkle tops of cookies with a few more sesame seeds.
- Bake in preheated oven for 9-10 minutes, or until bottom of cookies are barely golden and tops are still somewhat shiny. Don’t over bake, as cookies will continue to bake after being removed from the oven.
- Allow cookies to cool on pan for 2 minutes before transferring to wire racks to cool completely.