Matcha Cookies with Sesame

When you want a treat that is both comforting and unique, these matcha sesame cookies hit the spot. Combining earthy green tea with the subtle crunch of sesame seeds and pockets of creamy chocolate, they are a perfect twist on a classic cookie. I love making these for afternoon tea or as a delightful surprise for friends who appreciate adventurous flavors.

When I first baked these on a rainy Sunday, my family devoured the batch before they finished cooling. Now these are a go to choice when I want to share something special.

Ingredients

• All purpose flour: lends structure and a tender bite. Look for unbleached flour with a fresh scent
• Matcha: provides a vivid green color and subtle tea richness. Pick good culinary grade matcha with a grassy aroma
• Salt: boosts flavor balance and enhances matcha's earthy notes. Use fine sea salt for even mixing
• Baking soda: spreads the dough while baking and ensures the cookies have a light crisp edge
• Unsalted butter: gives these cookies their melt in your mouth texture. Softened butter whips up fluffiest
• Granulated sugar: adds sweetness and helps the cookies spread beautifully
• Brown sugar: brings a touch of caramel warmth. Soft brown sugar packs best
• Egg: contributes moisture and helps bind the dough
• Neutral flavored oil: keeps the crumb tender without overpowering flavors
• Vanilla extract: adds floral depth. Pure vanilla makes a big difference in aroma
• White or ruby chocolate: creates creamy bursts in every bite. Choose a bar style chocolate and chop for nice pockets
• White sesame seeds for rolling: give a nutty crunch and beautiful finish. Fresh seeds taste best and should have no bitter smell

Step-by-Step Instructions

Prepare the Dry Ingredients:

In a medium bowl, thoroughly mix the flour with the matcha, salt, and baking soda. Stir until the matcha is fully distributed in the flour a little green dust lingering means more mixing is needed

Cream the Butter and Sugars:

Using a stand or hand mixer, beat the room temperature butter until smooth and creamy. Add the granulated sugar and brown sugar then continue mixing on medium speed for several minutes until the color lightens and texture is fluffy. This step builds air into the dough which helps texture

Add Egg, Oil, and Vanilla:

Drop in the egg, pour in the oil, and vanilla. Blend well on low speed pausing to scrape the sides of the bowl. The mixture should look glossy and homogenized

Combine Wet and Dry Mixtures:

Slowly add the dry mixture into the butter mixture. Mix on low until you just have a dough with no dry flour left. Overmixing here can toughen your cookies

Fold in Chocolate:

Use a spatula to gently stir the chopped chocolate into the dough. Spread it around so every cookie will have some chocolate in it

Roll in Sesame and Form Cookies:

Place sesame seeds in a shallow dish. Scoop out dough in 1.5 ounce balls about 3 tablespoons each and roll each one in the seeds until every side is coated generously

Bake the Cookies:

Arrange four dough balls per baking tray with lots of space between cookies. Set the tray in the middle of a preheated 350 degree oven and bake for eight minutes. To shape perfect ripples gently lift one corner of the tray and let it drop against the oven rack to settle the cookies. Repeat this every two minutes until the cookies have baked for twelve to thirteen minutes total with edges just browned

Cool and Serve:

Remove the tray and let the cookies cool on it for ten minutes before moving them to a wire rack. This keeps them soft inside with crisp edges

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I am always surprised by how the nutty flavor of sesame seeds lingers with the creamy chocolate. My favorite part is rolling the dough in sesame seeds with my kids the kitchen always smells amazing and we end up sneaking a few warm cookies straight from the rack.

Storage Tips

Once cooled, store cookies in an airtight tin or container at room temperature for up to four days. For longer storage, freeze baked cookies in a zip top bag and thaw at room temperature. You can also freeze dough balls ready to bake straight from the freezer just add a minute or two to baking time.

Ingredient Substitutions

Swap ruby chocolate for white or leave chocolate out for a slightly less sweet treat. For a nutty alternative black sesame seeds add a striking look and toasty flavor. Olive oil gives a subtle hint of fruitiness in place of neutral oil.

Serving Suggestions

Enjoy with a cup of green tea or oat milk for a calming snack. Stack them up as part of a dessert board alongside fruit and mochi. If you want to dress them up dip half of each cookie in melted white chocolate and let them set.

Cultural Context

Matcha is cherished in Japanese tea ceremonies and is known for its earthy complexity. Incorporating it in a Western style cookie gives you the best of both worlds combining traditional flavors with a familiar comfort food twist.

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Once you try these matcha sesame cookies, you might find they disappear as quickly as you bake them. Their unique blend of flavors and textures is bound to make them a fast favorite.

Frequently Asked Questions

→ Can I substitute the white chocolate in these matcha cookies?

Yes! While white chocolate complements the matcha flavor beautifully, you can substitute with ruby chocolate as mentioned in the recipe, or try dark chocolate for a more bitter contrast. You could also use chocolate chips instead of chopped chocolate, or omit it entirely for a pure matcha-sesame experience.

→ Why do I need to tap the baking sheet during cooking?

Tapping the baking sheet against the rack causes the puffed centers to fall, creating that perfect cookie texture with crisp edges and chewy centers. This technique is called 'pan-banging' and helps control the spreading of the cookies while creating attractive ripples in the finished cookies.

→ How can I store these matcha sesame cookies?

Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. For fresh-baked cookies anytime, freeze balls of dough (before rolling in sesame) and bake directly from frozen, adding 1-2 minutes to the baking time.

→ What if I don't have a stand mixer or hand mixer?

You can make these cookies by hand, though it will require more effort. Ensure your butter is very soft, then use a wooden spoon to cream it with the sugars until light and fluffy. This may take 4-5 minutes of vigorous mixing. The remaining steps can be completed with a wooden spoon or rubber spatula.

→ Can I adjust the matcha flavor?

Absolutely! For a stronger matcha flavor, increase the amount to 1.5 or 2 tablespoons. For a milder flavor, reduce to 2 teaspoons. Keep in mind that the quality of your matcha powder will significantly impact the flavor - culinary grade matcha works fine, but ceremonial grade will give a smoother, less bitter taste.

→ What's the best way to coat the cookies in sesame seeds?

For the most even coating, place the sesame seeds in a small, shallow bowl. Roll each dough ball first in your hands to make it smooth and slightly tacky on the surface, then gently roll in the sesame seeds, applying light pressure to help the seeds adhere. You may need to press some seeds onto any bare spots.