Matcha Black Sesame Cookie 抹茶黒胡麻アメリカンクッキー
A swirl of matcha, black sesame and vanilla in a buttery, soft but crispy cookie! Fresh out of the oven and onto your plate for the perfect cookie snack!
Equipment
- Bowls
- Measuring spoons
- Sift
- Whisk Electric or manual
- Spatula
- Baking tray
- Parchment paper
Ingredients
- 2 1/4 cups flour
- 1 tsp baking soda
- 2 sticks softened butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 box 3.5oz vanilla instant pudding
- 1 tsp vanilla extract
- 2 eggs
- 1 tbsp matcha
- 1 tbsp ground roasted black sesame
Instructions
- Sift flour and baking soda into a bowl.
- In a separate bowl, beat softened butter with brown sugar and white granulated sugar until it’s well blended and becomes a lighter color.
- Add vanilla instant pudding and vanilla extract into butter mixture.
- Beat in eggs just until combined.
- Add flour mixture (from step 1) to the wet batter.
- Split the dough into 3 sections.
- Mix in matcha to one section and black sesame to another section of dough and knead until uniform in color.
- Spiral the 3 sections of dough together to create the marble appearance and roll it out into a cylinder until the diameter is 2-3 inches (Tip: If the dough is becomes sticky to handle, pop it into the freezer for 15-20 min).
- Place the marbled dough in freezer and preheat your oven to 350 degrees.
- Once your oven is ready, take out your dough and cut your cookies into 1/2 inch slices and place onto a baking tray lined with parchment paper. (*Note: You can also slice and place back into the freezer to bake at a later date for freshly baked cookies! Be sure to bake for 3 additional minutes if baking from frozen.)
- Bake for 12-14 minutes or until the vanilla parts get a little golden on the edges.
Notes
You can stores these cookies in an airtight container at room temperature for up to 5 days.
You can also freeze the batter for up to 2 months and bake when you want a fresh batch of cookies! Be sure to bake for 3 additional minutes if baking from frozen.