These matcha thumbprint cookies are buttery, not too sweet, and filled with a delicious homemade matcha ganache. That may sound a little complex, but it's actually quite easy. The cookie dough comes together in one bowl and is then scooped, shaped, and baked. And the matcha ganache is made right in the microwave. All of that means you can be eating these irresistible cookies in about an hour!
Video of the Day
Quick Recipe Overview
SERVINGS: 16 matcha thumbprint cookies
PREP TIME: 45 minutes
BAKE TIME: 11–13 minutes
TOTAL TIME: 1 hour
Things You'll Need
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 egg, room temperature
1 tsp. vanilla extract
1 Tbsp. matcha powder, sifted
1 1/3 cup all-purpose flour
1/2 tsp. salt
1. Mix butter and sugar
In a large mixing bowl, beat butter and sugar on medium speed until combined, about 2 to 3 minutes. Scrape bottom of bowl.
2. Add egg, vanilla, and matcha
Add the egg and vanilla extract. Then sift in matcha powder. Beat until fully combined.
3. Stir in dry ingredients
Pour in the flour and salt. Mix thoroughly with a silicone spatula until no dry spots remain.
Preheat oven to 350°F and line two baking trays with parchment paper or silicone mats.
Use small cookie dough scoop to gather dough (about 1 1/2 tablespoons each). Shape into a very smooth ball, then using your thumb, pinky, or thin end of a silicone spatula, press circle- or heart-shaped indents into the cookie dough balls. The deeper the cavity, the more matcha ganache you'll be able to fit in later on!
Place cookies on baking tray, about 2 to 3 inches apart.
Tip
If the dough cracks on the sides, you can use your fingers to smooth it out.
5. Bake
Bake for 11 to 13 minutes. Cookies should have slightly firm edges and retain their green color. They should not be browned. Let cool on pan for about 5 to 10 minutes, then transfer to wire rack.
Matcha Ganache
Things You'll Need
4 Tbsp. white chocolate chips, melted
1 1/2 Tbsp. heavy cream
1/2 tsp. matcha
1. Microwave white chocolate and cream
Add the white chocolate chips and heavy cream into a microwave-safe bowl. Microwave for 30 seconds, then stir. Heat in 10-second intervals, stirring in between, until the chocolate is completely melted.
2. Stir in matcha powder
Sift in the matcha powder, then mix until incorporated. If the ganache seems too liquidy, add in a few white chocolate chips and heat until melted. If the ganache is too thick, add a splash of heavy cream.
Use a small spoon to fill each cavity with ganache and enjoy!
Store cookies in an airtight container at room temperature for up to 5 days.
