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Matcha Ube Cookies Recipe

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4.2 from 15 reviews

These Matcha Ube Cookies combine the earthy flavor of matcha with the vibrant sweetness of ube in a soft, buttery cookie. Perfectly balanced and rolled in sugar for a delicate crunch, these cookies offer a delightful twist on classic butter cookies, ideal for tea time or special occasions.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes per batch
  • Total Time: 30 minutes
  • Yield: 22 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Filipino Fusion

Ingredients

Dry Ingredients

  • 355 g all-purpose flour (2 ¾ cups)
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 5 g matcha powder (2 teaspoons)

Wet Ingredients

  • 227 g unsalted butter (1 cup, softened, room temp)
  • 350 g granulated sugar (1 ¾ cups)
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 2 teaspoons ube extract

For Rolling

  • Granulated sugar (as needed for rolling)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350℉ (177℃). Line two baking sheets with parchment paper and set them aside to use later.
  2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the softened unsalted butter and granulated sugar together until smooth and fluffy, about 3 minutes.
  3. Add Eggs: Add the large egg and yolk to the creamed mixture. Continue mixing until fully combined, scraping down the sides as needed to ensure even mixing.
  4. Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and kosher salt to evenly distribute the leavening and salt.
  5. Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture on low speed and mix just until the dough comes together, being careful not to overmix.
  6. Divide and Flavor Dough: Divide the dough into two equal portions. Sift the matcha powder into one portion and mix well. Add the ube extract to the other portion and mix thoroughly.
  7. Portion Dough: Using a #50 scoop (about slightly larger than a tablespoon), portion out approximately 25 grams of matcha dough and ube dough separately.
  8. Form Cookies: Press together one matcha portion with one ube portion, form into a ball, then roll the combined dough ball in granulated sugar. Repeat until all dough is used.
  9. Arrange and Bake: Place 6 cookies on each prepared baking sheet. Bake each sheet one at a time on the center oven rack for 10-12 minutes, until the edges are just set and the centers have puffed slightly.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Make sure to cool the baking sheet between batches to prevent spreading.

Notes

  • Using room temperature ingredients helps ensure the dough comes together smoothly and bakes evenly.
  • Do not overmix the dough to keep the cookies tender and prevent toughness.
  • Cooling the baking sheet between batches is important to maintain cookie shape and texture.
  • Ube extract provides authentic color and flavor; substitute with purple yam puree if desired but adjust moisture accordingly.
  • Matcha powder should be sifted to avoid clumps in the dough.

Find it online: https://cheftinaskitchen.com/matcha-ube-cookies-recipe/