There’s something undeniably special about a delicate, buttery cookie that just melts in your mouth. Now, imagine that with a hint of earthy, slightly sweet matcha—pure magic! These Matcha Sablé Cookies are crisp, tender, and have just the right amount of richness to pair beautifully with your favorite cup of tea or coffee. If you’re a matcha lover (or even if you’re new to it), trust me—this recipe is a game-changer.
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Why You’ll Love Matcha Sablé Cookies
Perfectly Buttery and Crisp: These cookies have that classic French sablé texture—crumbly, tender, and melt-in-your-mouth delicious.
A Touch of Elegance: With their vibrant green hue and delicate flavor, these cookies are perfect for afternoon tea, special occasions, or just treating yourself.
Easy to Make: No fancy techniques here! Just a simple mix, chill, slice, and bake process.
Balanced Sweetness: The matcha provides a slightly earthy contrast to the buttery sweetness, making these cookies feel indulgent yet light.
Great for Gifting: They store well and make a beautiful homemade gift for matcha lovers.
Ingredients in Matcha Sablé Cookies
Butter: The key to that rich, tender texture. Use high-quality unsalted butter for the best flavor.
Powdered Sugar: Creates a smooth, melt-in-your-mouth texture while adding just the right amount of sweetness.
Egg Yolk: Adds richness and helps bind the dough together.
All-Purpose Flour: Provides structure while keeping the cookies delicate and tender.
Matcha Powder: The star ingredient! Use high-quality ceremonial or culinary-grade matcha for the best color and flavor.
Salt: Just a pinch enhances all the flavors and balances the sweetness.
Instructions
Cream the Butter and Sugar: In a mixing bowl, beat the butter and powdered sugar until light and fluffy. This helps create that delicate texture.
Incorporate the Egg Yolk: Add the egg yolk and mix until fully combined. It adds richness and helps bind the dough together.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, matcha powder, and salt to ensure even distribution.
Combine the Wet and Dry: Gradually add the dry ingredients to the butter mixture, stirring just until the dough comes together. Don’t overmix—this keeps the cookies tender.
Shape and Chill: Roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least an hour. This step ensures the cookies hold their shape while baking.
Slice and Bake: Preheat the oven, slice the chilled dough into rounds, and place them on a baking sheet. Bake until the edges are just set but not browned.
Cool and Enjoy: Let the cookies cool on the baking sheet before transferring them to a wire rack. Enjoy with a cup of tea or coffee!
How to Serve Matcha Sablé Cookies
With Tea or Coffee: These cookies pair beautifully with green tea, black tea, or even a creamy matcha latte.
Dipped in Chocolate: For an extra indulgence, dip half of each cookie in melted dark or white chocolate and let it set.
As an Ice Cream Sandwich: Sandwich a scoop of vanilla or matcha ice cream between two cookies for a dreamy dessert.
With Fresh Berries: Serve alongside strawberries or raspberries for a lovely contrast of flavors.
Additional Tips
Use Good Quality Matcha: The better the matcha, the brighter the color and the smoother the taste.
Don’t Skip the Chilling Step: This helps prevent spreading and keeps the cookies beautifully shaped.
Slice Evenly: To ensure even baking, try to keep all cookie slices the same thickness.
Store Properly: Keep the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
FAQ Section
Q1: Can I use a different type of tea powder instead of matcha?
A1: You can try finely ground green tea, hojicha, or even Earl Grey for a twist on the flavor.
Q2: How do I keep the matcha from tasting bitter?
A2: Use high-quality matcha and don’t overbake the cookies—this keeps the flavor smooth and balanced.
Q3: Can I make these cookies ahead of time?
A3: Yes! The dough can be chilled for up to 3 days or frozen for a month.
Q4: What’s the best way to store them?
A4: Store in an airtight container at room temperature for up to a week. For longer storage, freeze them.
Q5: Can I make these gluten-free?
A5: Yes! Substitute all-purpose flour with a gluten-free flour blend for a similar texture.
Q6: Can I reduce the sugar?
A6: You can slightly reduce it, but keep in mind it helps with the texture and balance of flavors.
Q7: Why are my cookies too hard?
A7: They may have been overbaked. Keep an eye on them and remove them once the edges are set.
Q8: Can I add mix-ins like nuts or chocolate chips?
A8: Absolutely! Finely chopped nuts or white chocolate chips would complement the matcha beautifully.
Q9: What if my dough is too crumbly?
A9: Try kneading it gently with your hands to bring it together. If needed, add a teaspoon of milk.
Q10: Can I roll and cut these cookies instead of slicing them?
A10: Yes! Roll the dough out between parchment paper and use cookie cutters for fun shapes.
These Matcha Sablé Cookies are delicate, delicious, and perfect for any occasion. Whether you’re a matcha lover or just looking for a unique cookie recipe, these are sure to impress. Enjoy every bite!
Print
Matcha Sablé Cookies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 Cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: FRENCH
Description
These Matcha Sable Cookies are a delicate and buttery French shortbread infused with earthy matcha flavor. Perfectly crisp on the edges and tender in the center, these French-inspired matcha cookies pair beautifully with tea or coffee. A must-try for matcha lovers!
Ingredients
- 1/4 cup unsalted butter, softened
- 2 tbsp sugar
- 1/3 egg yolk (room temperature)
- A pinch of salt
- 1/2 cup cake flour
- 1/8 cup bread flour
- 1 tbsp matcha powder
Instructions
- Prepare the Dough: Beat softened butter until smooth. Add sugar and salt, mixing gently until combined. Avoid over-mixing.
- Add Egg Yolk: Stir in the egg yolk until well incorporated.
- Mix Dry Ingredients: Sift in cake flour, bread flour, and matcha powder. Gently fold into the dough.
- Chill & Shape: Refrigerate the dough for 30 minutes. Once firm, divide it in two and roll into cylinders (17 cm long, 2.2 cm in diameter).
- Rest & Slice: Let the dough rest in the fridge for another hour. Slice into 1.5 cm thick rounds and coat with sugar.
- Bake: Preheat oven to 320°F (160°C). Bake for 24 minutes until lightly golden.
- Cool & Serve: Let cool before enjoying with tea or coffee!
Notes
- Use ceremonial-grade matcha for a vibrant green color and richer taste.
- For a crispier texture, bake for an extra 2-3 minutes.
- Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 50
- Sugar: 2g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 10mg