Strawberry Matcha Thumbprint Cookies
Strawberry Matcha Thumbprint Cookies are made with bitter and earthy matcha cookie dough, rolled in almonds and sugar, then filled with sweet and tangy strawberry jam.
Servings: cookies
Ingredients
- 2/3 cup (150 gr) unsalted butter
- 1/2 cup (70 gr) confectioners' sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 1/2 cups (190 gr) cake flour/all-purpose flour
- 2 tbsp matcha powder
- 1/2 tsp salt
- 1/4 cup (75 gr) strawberry jam
If using almond coating
- 1 egg white
- 2/3 cup (75 gr) slivered/whole almonds, roughly chopped
If using sugar coating
- 1/3 cup (65 gr) granulated sugar
Instructions
- In a medium bowl, combine flour, matcha, and salt until well combined.
- In a large bowl, cream together butter and confectioners sugar. Whisk in egg yolk and vanilla extract. Add the flour mixture and stir with a spatula until well incorporated.
- Scoop a tablespoon of dough and roll them into balls.
- If you plan not to coat the balls, skip this step. If using the almond coating. Dip each ball in egg white. Then, roll it in the chopped almonds. If using the sugar coating. Roll each ball in granulated sugar.
- Arrange the balls on the baking sheets lined with parchment paper. Then, make an indentation on the middle of each ball with a small cylindrical tool the size of your thumbprint instead.
- Refrigerate the cookies for 30 minutes.
- Preheat the oven to 350F/180°C. Fill the chilled cookies with 1/2 tsp of jam each. Bake for 12-15 minutes or until the cookies are set and the almonds are light golden brown.
- Remove from the oven and cool on the baking sheet for 10 minutes. Then, carefully transfer the cookies to a wire rack to cool completely.
Notes
Make sure to measure the flour and sugar correctly if using volume measurement. The cookies will end up too crumbly or hard if you add too much flour. Use a spoon to scoop the flour into the measuring cup. Then, level the top with a knife or other straight-edged utensil.
Although the cookies are called thumbprint cookies, I don't recommend indenting the cookies with a thumbprint. Whenever I press the cookies with a thumbprint, they tend to be uneven or the indents are too big for my liking.
Nutrition
Serving: 1cookie | Calories: 104kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 43mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 187IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 1mg
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