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Matcha Checkerboard Cookies Recipe

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4.1 from 73 reviews

Delight in the visually stunning and delicious Matcha Checkerboard Cookies, featuring alternating strips of buttery vanilla and vibrant matcha dough arranged in a classic checkerboard pattern. Perfectly crisp on the edges with a tender crumb, these cookies combine the subtle earthy bitterness of matcha with sweet vanilla in an elegant dessert that’s as fun to make as it is to eat.

  • Total Time: 1 hour 29 minutes
  • Yield: 2 servings (approximately 20-24 cookies depending on slicing)

Ingredients

Dry Ingredients

  • 2 1/2 cup (350 g) all-purpose flour
  • 1 1/2 teaspoon (6 g) baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (226 g) unsalted butter (room temperature)
  • 1 cup (130 g) powdered sugar (sifted)
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg + 1 large egg yolk (save egg white for below)
  • 1 teaspoon (5 g) vanilla extract

Flavoring

  • 3 teaspoon (6 g) matcha powder

Glue Mixture

  • 1 egg white (from above)
  • 1 tablespoon water

Instructions

  1. Whisk the dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt by whisking them together until evenly mixed.
  2. Cream the butter and sugars: Using a hand or stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter on high speed until soft and creamy. Gradually sift in the powdered sugar and granulated sugar and continue beating on high for about 2 minutes until the mixture is light and fluffy.
  3. Add eggs and vanilla: To the creamed butter mixture, add the large egg, egg yolk, and vanilla extract. Beat at high speed until fully combined, scraping down the sides and beating again for about 2 minutes to ensure a smooth batter.
  4. Combine wet and dry ingredients: On low speed, gradually add the dry flour mixture to the wet ingredients. Mix until just combined. The dough will be thick and slightly sticky.
  5. Divide the dough: Split the dough evenly into two portions. Wrap one half in plastic wrap shaped into a 6-inch long by 2-inch thick rectangular block.
  6. Make matcha dough: To the second half of the dough in the mixing bowl, sift in the matcha powder. Beat on low speed until the matcha is fully incorporated and the dough has a uniform green color. Wrap this dough half in plastic wrap into a matching-sized rectangular block.
  7. Chill the dough: Place both blocks of dough in the refrigerator and chill for 1 hour to firm up and enhance flavor melding.
  8. Roll and cut dough strips: Remove dough from the fridge and roll out each dough block on a lightly floured surface using two rolling pin levelers to achieve an even thickness of 1/2 inch. Roll into rectangles approximately 5 inches wide by 8 inches long. Mark 1/2 inch intervals across dough with a ruler and slice into 1/2 inch wide strips, yielding about 10 strips per dough.
  9. Prepare the glue: In a small bowl, whisk together the reserved egg white and water until frothy. This will act as an edible glue.
  10. Assemble the checkerboard: On a clean flat surface, alternate vanilla and matcha dough strips side by side. Brush slices’ edges with the egg white glue to stick them together. Arrange in rows alternating between starting with a vanilla strip then matcha strip, then in the next row reverse the order to create the checkerboard pattern. Press gently to remove any air gaps.
  11. Wrap and chill assembled dough: Wrap the entire dough block tightly in plastic wrap and chill again for 2 hours to firm up the assembled checkerboard pattern.
  12. Prepare for baking: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
  13. Slice and bake cookies: Remove the chilled dough block and slice into 1/2-inch thick cookies using a sharp knife. Place cookies at least 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 13-14 minutes or until the edges are very lightly golden brown.
  14. Cool cookies: After baking, let cookies cool on the baking sheets for 5 minutes to set, then transfer them to wire racks to cool completely before serving or storing.

Notes

  • Ensure the butter is at room temperature for easier creaming and better texture.
  • Be gentle when handling the dough strips to maintain the distinct checkerboard pattern.
  • Use a ruler and rolling pin levelers for consistent thickness that ensures even baking.
  • Scrape down the bowl during mixing to incorporate all ingredients evenly.
  • Chilling times are essential for dough firmness and clean cookie slices.
  • If you do not have matcha powder, you can omit or substitute with a different flavor, but the unique checkerboard effect will change.
  • The egg white glaze helps the dough strips adhere better without altering flavor.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/matcha-checkerboard-cookies-recipe/