Matcha White Chocolate Cookies

In a medium sized bowl, sift together flour, matcha powder, baking soda, cream of tartar and salt and set aside.
2 Cups (240g) All-Purpose Flour
2 Tablespoons Matcha Powder
¾ Teaspoon Baking Soda
½ Teaspoon Salt
¼ Teaspoon Cream of Tartar
Add room temperature butter and sugar into a large mixing bowl. With a hand or stand mixer fitted with a paddle attachment, whisk on medium speed until light and fluffy. About 3 minutes. Add egg, yolk and vanilla and mix for an additional minute.
¾ Cup (170g) Unsalted Butter
1 ¼ Cups (250g) White Sugar + more for rolling
1 Large Egg + 1 Yolk
1 ½ Teaspoons Vanilla Paste or Extract
In two additions, sift in the dry ingredients and mix just until combined. Do not overmix! If you're using chopped white chocolate or white chocolate chips, fold it into the dough now.
Portion out your cookies using a small cookie scoop (#40 = 1 ½ Tbsps). Chill the cookie dough for at least 30 minutes or up to 3 days in the fridge before baking.
While the dough is chilling, set a rack in the center of the oven and preheat to 350ºF (180ºC). Before baking, you can optionally roll the dough balls into white sugar. Bake 6 to 8 cookies at a time in separate batches for about 10 to 11 minutes. You can keep the remaining cookie dough in the fridge while you're baking the cookies.
Let cool on cookie sheet for a minute and then gently press a white chocolate feve or disc on top of each cookie. Transfer to a wire rack to cool completely and enjoy! Keep in an airtight container at room temperature and enjoy for about 3 to 4 days!

INGREDIENTS

Instructions

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