Matcha (green tea) sea salt cookies

December 28, 2011

Another jar of my finery treats for the festive season is these lush green matcha cookies, the divine flavour is dominated by the deeper bitter flavour, incredibly rich and versatile. The aroma and the colour are such inspiration and I absolutely deeply in love with. A very good treats which make it suited for the festive season, snacking them and totally enjoy at every bite of it.

I have to tell you, I always tempting to have anything that contains the touch of matcha, moreover beverage such a soya matcha latte, it’s a great company for the sundown and it makes the scene even fantastic! Later, the nightfall would be the peaceful night before hits the bed.

I was sticking to my plan of baking some matcha cookies, looking something so dearly that could impress me to be pack in the jar and beautiful to look at. Without any hesitation, I decide to move forward with Martha Green tea Cookies recipe as I need to short the time of surfing, in intent to pin the desire one. At that time, I was thinking of being creative with some idea of making these cookies really glowing and having some contrast to balance the flavour. I came up with the additions of sea salt to be sprinkle on top before it baked, trust me…this sweet heart would hit your satisfaction up to the air :))
In the end, I was happy with the result, the sea salt actually works as enhances to all sweet delight and I could not stop munching them. It’s good to be true that with the balance of sea salt and bitterness became wonderful wrapped-up to the whole package!


Matcha (green tea) sea salt cookies


  1 cup all-purpose flour, plus more for dusting
  1 tablespoonful matcha
  1/2 cup unsalted butter, softened
  1/3 cup confectioner sugar (more if you use a very good quality matcha)
  1 egg yolk
sea salt for sprinkles


Sift the flour and matcha in a bowl. 
Cream butter and sugar in a mixer bowl on medium speed until pale and fluffy, 
about 3 minutes.

Reduce speed to low. Add flour mixture and beat until combined. 
Add-in yolk and beat until mostly incorporated

Shape the dough and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Preheat oven to 350 degrees. 
Roll out dough on a lightly floured surface to a 5 mm thickness 
or between two non stick baking sheets. 
Cut out cookies in desired shapes using cookie cutters. 
Set them on baking trays lined with cookie sheet.

Bake until crisp, but not dark about 10-15 minutes. 
Transfer cookies to wire racks, and let cool completely.

cook note, 
Good quality matcha has more intense of bitter edge, 
so be wise to add-in amount of sugar 
or otherwise your cookies would end up either too bitter or to sweet. 

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