If you are a Japanese speaker, these cookies are called 抹茶クッキー. The recipe has been slightly adapted from the one published in Love Japanby Sawako Okochi and Aaron Israel, with Gabriella Gershenson. At least 2 hours of chilling are needed so make sure to work in advance of serving. You’ll yield about 40 cookies.
Ingredients
170g(12 tablespoons) unsalted butter, at room temperature
100g(½ cup) packed light brown sugar
100g(½ cup) granulated sugar
80g(¼ cup) honey
1large eggat room temperature
½teaspoonvanilla extract
335g(2 ¼) cups all-purpose flour
½teaspoonbaking soda
¼teaspoonfine sea salt
1tablespoonhigh-quality matcha powder
Instructions
In a stand mixer fitted with the whisk, beat the butter on medium-high speed until creamy, 2 to 3 minutes.
Turn the mixer off, add the brown sugar and granulated sugar, then increase the speed to medium-high and whisk until thoroughly combined and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then add the honey, egg, and vanilla. Whisk on medium-high until the ingredients are fully incorporated.
Remove the mixing bowl from the machine.
Sift the flour, baking soda, salt, and matcha powder directly into mixed ingredients. Using a large spatula, until the flour is just blended. Do not overmix. If the mixture is crumbly, use your hands to press it into a ball.
Prepare four pieces of plastic wrap, each measuring about 12 × 16 inches. Divide the dough into 4 equal portions [about 207 grams each] and place one in the center of each piece of plastic wrap. Shape the dough into a rough log about 8 inches long. Fold the plastic over the log the long way, then shape into a uniform cylinder, gently smoothing and rolling, until the log is about 10 inches long and a uniform width. Twist the ends of the plastic tightly. This should compress the log back to about 8 inches.
Repeat with the remaining 3 portions of dough. Place the dough logs on a baking sheet and refrigerate for at least 2 hours until completely chilled and firm, or freeze in a resealable freezer bag for up to 3 months, and place in the refrigerator 1 hour before baking.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Remove a log from the refrigerator. Slice into 10 equal pieces, roughly ½ to ¾ inch thick. Place on the baking sheet about 2 inches apart, then press down on each cookie using the palm of your hand, shaping it into a 2-inch disk. The pressed cookies should have at least 1 inch separating them. If you are baking more than one log, repeat this step as needed.
Bake until the cookies are puffy but not browned, 5 to 6 minutes. (If you are baking two sheets at a time, switch their positions and rotate halfway through.) Let cool on the baking sheet to set, about 10 minutes.
Transfer to a cooling rack and cool completely. The cookies should be soft and slightly chewy. They will keep in an airtight container at room temperature for a week.
Notes
If you don't have a stand mixer, use a handheld mixer with the beaters. See the main post for notes and a variation.