Matcha cookies made with matcha powder (Japanese green tea) and filled with tangy home made raspberry jam! Crispy and chewy, gooey and buttery, sweet but very well balanced due to the raspberry jam and fresh raspberry. This is the matcha cookie recipe that can easily turn matcha haters into matcha lovers!
Best thing in the recipe is that no special equipment is needed and it comes together in 15 minutes! You do not need to travel to Japan to taste matcha desserts, making your homemade matcha cookie is easier than you might think! Let´s get started!
What is matcha?
Matcha is finely ground powder of specially grown and processed green tea leaves. You might have heard about it as Japanese green tea, it is extremely popular in Japan and getting more and more well known all around the world in recent years in formats of freshly brewed tea, latte, mochi, cakes and ice cream etc. Matcha offers plenty of health benefits and contains a concentrated amount of antioxidants, it is the best kind of tea to start the day in my opinion.
If you tried matcha before and found it bitter, next time go for higher quality, it should not be bitter at all. The highest quality matcha used for traditional tea ceremonies is having a so called ceremonial-grade. For baking, you do not really need the highest grade matcha but avoid supermarket versions. Instead, search for organic, pure matcha powder ideally from Japan. If unsure about the origin and quality, just go for “ceremonial-grade” from Uji (a region in Japan), you can`t go wrong with that. It is obviously way more expensive than normal supermarket tea however the quality and taste is absolutely incomparable and also one bag lasts forever since you will only need a small amount. The finest quality matcha gives a beautiful bright green colour and wonderful taste to your desserts!
I bought mine in Japan, if you want to purchase some feel free to search in here and chose according to the reviews.
My Top 5 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking this matcha cookies recipe with raspberry
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using ingredients not on the right temperature etc. will all have an impact on your baking
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking matcha cookies
Some important notes regarding the INGREDIENTS of the Matcha Cookies
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this matcha cookie recipe butter either needs to be on room temperature so soft enough to be able to cream with the rest of the ingredients
- Sugar: I used simple white granulated sugar in this recipe. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Egg: Room temperature as always, 1 egg is enough as we do not want a cake like texture
- Flour: Simple AP flour should be fine in this matcha cookie recipe. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients
- Baking soda: Makes to cookie slightly risen, tender and chewy
- Matcha: Japanese green tea powder, see my notes above. Please avoid cheap supermarket matcha powder that tastes bitter and has no colour whatsoever. High quality matcha should taste pleasant, smooth, almost nutty and its colour should be very bright green that can beautifully colour cookies, creams, macarons etc
- Raspberry jam: Either use store bought or make your own by cooking raspberry and sugar until mixture thickens. Either way make sure that the jam is thick enough so it will stay inside the cookie during baking
Top 6 tips regarding the TECHNIQUE of making Matcha Cookies with raspberry
It’s a super simple recipe and don’t have to overthink however there are some important notes worth considering to master your Japanese green tea cookie baking!
1. How to make the matcha cookie dough
In case of making any kind of cookie, it’s very important not to overmix the ingredients or it might turn into a cake like texture. Butter and sugar should be mixed only for a minute or two until fully combined and slightly increased in volume. Same applies for mixing the egg in, do not overmix. And finally, the dry ingredients (flour, baking soda, salt and Japanese green tea powder) should be folded into the mixture with a Rubber spatula just until combined. The final mixture should be easy to handle, not too sticky. If the mixture is too warm (sticky), do not add more flour to it, instead, place the cookie dough into the fridge for a few minutes where butter will harden.
One important note regarding quantity of the matcha, please make sure you adjust the quantity stated in the recipe accord to the matcha powder you have. As mentioned above Japanese green tea quality can greatly var, and in line with that its taste and colour too so you will have to judge yourself based on the product you have
2. How to fill these matcha cookies with the raspberry jam
Form the dough into small disks (25g each) and chill for minimum 30 minutes. After the cookie disks are nice and cold, pipe cold raspberry jam onto half of the cookie disks, not too much, not too little, about half tablespoon. If the cookie dough is still cold, carefully place the other part on top and properly seal the two together with your fingers. While sealing the top and bottom part, make sure that no raspberry jam sneaks outside and that the jam is properly sealed. Chill the dough again for an hour. If at any point the dough gets too warm, do not force it but chill it before continuing with the next step.
3. How to make raspberry jam
You can either use a nice, thick store bought raspberry jam or make your own, it is so easy! Cook raspberry, sugar, and a bit of lemon juice until the mixture thickens, about 30 minutes or use pektin and in this case the cooking time is only a few minutes. Make sure that you cook the mixture all the way so the jam won´t be too runny to fill the matcha cookies. The amount of sugar will depend on the sweetness of the raspberry you are using, for frozen ones typically you will need to add more sugar. Worth to keep the jam a bit tangy as it will perfectly balance the sweetness of this Japanese green tea cookie. Feel free to run the mixture through a sieve to get rid of raspberry seeds. For filling the cookies, use the jam cold.
4. Why chill cookie dough before baking
You will have to chill the cookie dough for at least 1 hour and the main reason behind it is to avoid over-spread, sad looking, flat cookies that look more like a pancake. The warmer the dough the easier it will spread in the oven and our aim is to achieve thick, fudge cookies. If you don’t have an hour to wait, try 15min in the freezer. There are certain tricks you can apply if the cookies are spreading too much / not enough in the oven, please continue reading.
5. How to achieve perfectly round cookies
Your matcha cookie will naturally spread a bit in the oven, however should not spread too much if you chilled the dough before baking and pre-heated the oven. The cookies will also puff up due to the baking soda added.
Apply the tray bang trick
Tray bang trick is around Instagram (it is not my initial idea) , that also encourages crinkle formation on the top of the cookies. It also helps, if for some reason, your matcha cookies would not spread. Apply it either at the same time as the circular movement or halfway through baking time in case your matcha cookies would not spread enough.
Apply the circular trick:
After 11 minutes of baking time take the tray out and grab a large cookie cutter or any round shape thing in your kitchen (slightly larger than the the size of the cookies in the oven). Hold the cookie cutter and make circular movement around the almost baked matcha cookies which will slightly tighten the cookies, make them perfectly round shape and the movement also encourages crinkle forming on top. Incredible easy trick and works! This is the moment I also placed 1 raspberry onto each of the cookies. Put the tray back to the oven and repeat the circular movement at the end of the baking time, if necessary.
6. How to bake the matcha cookies
First of all how not to bake cookies? Never bake them without appropriate chilling time which is minimum one hour, the more the better. Why? Because we want to avoid pancake like cookies!
There is one important trick to bake fudge cookies and it is not to over bake them. I know it is worrying to take them out when they look under baked, but believe me, at the end of the baking time they won’t look done but they are indeed. Let them rest on the parchment paper for a few minutes then carefully move them to a Cooling rack. They will be very fragile straight out of the oven so be careful while moving them.
Do you enjoy baking cookies as much as I do? Why not check out some of my other cookie recipes!
Brownie cookie - This is seriously the best ever, super easy fudgy brownie cookie recipe! Perfectly crinkle top and thick, rich, fudgy center is what makes this the ultimate cookie for brownie and chocolate lovers! Salt sprinkled on top balances the sweetness. Believe me, it is impossible to stop eating it after just one. Recipe in here
Pumpkin cookie - This is the most delicious, easiest pumpkin cookie recipe ever that you have to try, packed with pumpkin spice and pumpkin puree! Thick bakery style cookies with fudgy center, the ultimate pumpkin cookie recipe for cookie and pumpkin lovers! Recipe in here
Chocolate chip cookie - This is the best chocolate chip cookie recipe that everyone need in their baking repertoire for rainy Sunday afternoons! Crispy and chewy, gooey and buttery, sweet but very well balanced with some sea salt on top. Recipe in here
Raspberry pistachio cookie - In this Raspberry Pistachio cookies recipe I am balancing the sweetness of the cookies with the freshness of raspberries and lovely crunchy pistachios. These add ins make the overall experience more complex both in terms of taste but also texture wise. Of course, I am keeping the cookie texture fudge and chewy, that you love! Recipe in here
Pecan chocolate chip cookies - Making Butter Pecan Chocolate chip cookies is one of the easiest and most delicious way to celebrate Fall flavours we all love! Luxurious Chocolate chip cookies loaded with pecans, cinnamon, brown butter and brown sugar making the cookies wonderfully rich yet very well balanced in sweetness with added sea salt. Recipe in here
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US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- With an Electric hand mixer mix the butter and sugar together just until well combined and increases very slightly in volume
- Mix in the egg, do not overmix or it will become rather like a cake, not cookie
- Sift in the two different kinds of flour, matcha powder, salt and baking soda, fold with Rubber spatula
- Divide the dough into 20 equal small disks (using a Digital scale is handy, approx. 25g each) and place them on parchment paper. Refrigerate for 30 minutes
- After the dough nice and chilled, pipe or spoon raspberry jam onto half of them and carefully but firmly place the other disk on top. Using your fingers, make sure you properly seal all around the edges so the raspberry jam stays inside while baking
- Chill the cookie dough again for 1 hour
- Pre-heat oven to 180 C / 356°F. Make sure you Digital oven thermometer in order to avoid over / under baked cookies
- Remove the cookies from the fridge and bake them as per following: At 11 minutes take the tray out. Bang the tray to the kitchen counter ponce or twice and apply circular movement around the cookies with the help of a cookie cutter (as explained in the Tips section above). Place one raspberry onto each cookie at this point
- Continue baking for 5 more minutes. Overall, in my oven, the cookies require 16 minutes baking in 180C. The cookies might look under baked however they will set as they cool
- Sprinkle them with freezed dried raspberries (optional)