Introduction

These Matcha Cookies with a striking checkerboard pattern are as delightful to look at as they are to eat. The combination of classic buttery dough and the subtle earthiness of matcha makes for a uniquely delicious treat perfect for any occasion.

A woven tray holds about ten square checkered cookies arranged in a small pile on a light brown cloth that is placed on a white marbled surface. Each cookie has two layers forming four smaller squares, stacked in a grid pattern with the top-left and bottom-right squares in pale cream and the other two squares in muted green, giving a soft checkerboard look. One cookie on top is broken to show a crumbly texture inside. Behind the tray is a clear glass jar with a tan wooden stick inside, filled partially with white milk. The colors are soft and natural giving a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g unsalted butter, softened at room temperature
90 g caster sugar
1 egg yolk (egg white reserved for later use)
195 g plain flour
5 g matcha powder

Instructions

Step 1: Measure and sift 100 g of plain flour and set aside.
Step 2: Measure 95 g of plain flour and 5 g of matcha powder; sift together and set aside.
Step 3: In an electric mixer with a whisk attachment, cream the softened butter and caster sugar until the mixture becomes pale and creamy.
Step 4: Separate the egg yolk from the white. Reserve the egg white to use later as a glue for the dough layers.
Step 5: Add the egg yolk to the creamed butter and sugar. Blend on low speed for about one minute.
Step 6: Divide the creamed mixture evenly in half. Leave one half in the mixer bowl; switch to a flat beater attachment.
Step 7: Gradually add the 100 g of plain flour to the half remaining in the mixer bowl on low speed until combined and crumbly.
Step 8: Transfer this plain flour dough onto cling wrap. Shape it into a 2 x 4 x 20 cm board, wrap tightly, and refrigerate for 30 minutes.
Step 9: Repeat the mixing and shaping process with the other half of the creamed mixture, adding the matcha-flour blend.
Step 10: Remove both dough boards from the fridge and unwrap them.
Step 11: Place the plain dough on a clean work surface and slice it lengthwise in half.
Step 12: Brush the cut surface of the plain dough with the reserved egg white, then layer the matcha dough on top.
Step 13: Cut the combined dough in half again lengthwise.
Step 14: Place one half on the work surface, brush the top with egg white, then place the other half on top so the colors alternate, forming a checkerboard pattern.
Step 15: Press gently to seal, wrap in cling wrap, and refrigerate for at least one hour (overnight is best).
Step 16: Preheat your oven to 160°C (338°F).
Step 17: Line a baking tray with baking paper and remove the dough from the fridge.
Step 18: Slice the dough into 5 mm thick slices and place them spaced on the prepared tray.
Step 19: Bake for 20 minutes until the cookies are set and slightly firm to the touch.
Step 20: Remove from the oven and let the cookies cool completely on a wire rack before serving.

Tips & Variations

Make sure the butter is properly softened but not melted to achieve the ideal creaming texture.
Use a sharp knife to get clean edges for the checkerboard effect.
For a stronger matcha flavor, increase the matcha powder up to 8 g but reduce plain flour accordingly.
If you prefer, you can decorate the cookies with a light dusting of powdered sugar before serving.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate them for up to two weeks or freeze for up to one month. Reheat frozen cookies in a low oven for a few minutes to regain crispness.

How to Serve

A black wire rack holds two layers of square checkerboard cookies, each cookie divided into four smaller squares alternating between green and pale yellow colors. The cookies have a smooth texture, neatly aligned in rows and columns on the rack, which is placed on a white marbled surface near a softly lit window with lace curtains in the background. The light creates a gentle shadow and warmth on the cookies, enhancing their fresh baked look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

In this recipe, only the egg yolk is used to enrich the dough while the egg white is reserved for gluing the dough layers together. Using whole eggs will alter the texture and color, so it’s best to follow the instructions for optimal results.

What if I don’t have matcha powder on hand?

If you don’t have matcha powder, you can replace it with cocoa powder for a chocolate checkerboard cookie or omit it entirely to make plain butter cookies. Keep in mind that the unique flavor and green color come from the matcha.