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Matcha Checkerboard Cookies Recipe

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3.9 from 82 reviews

Matcha Checkerboard Cookies are delightful buttery treats featuring a visually striking checkerboard pattern made from alternating sheets of vanilla and ceremonial-grade matcha dough. These cookies are crisp on the edges and tender in the center, ideal for tea time or as a sophisticated dessert. The recipe involves mixing, chilling, assembling dough layers, and baking to achieve the signature look and flavor.

Ingredients

Dry Ingredients

  • 300 g all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon matcha powder (ceremonial-grade)

Wet Ingredients

  • 230 g unsalted butter, softened to room temperature
  • 100 g granulated sugar
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 large egg white (for brushing and layering)

Instructions

  1. Prepare flour mixture: In a medium bowl, combine the all-purpose flour and salt. Set aside for later use.
  2. Beat butter and sugar: Using an electric hand mixer, beat the softened unsalted butter until very creamy. Gradually add the granulated sugar and continue to beat until the mixture becomes fluffy and light.
  3. Add egg yolk and vanilla: Incorporate the egg yolk and vanilla extract into the butter and sugar mixture. Beat again on low speed until all ingredients are well combined.
  4. Combine flour with butter mixture: Add the flour and salt mixture to the butter mixture. Beat on low speed just until combined, leaving some patches of flour visible to avoid overmixing.
  5. Divide dough: Separate the dough into two equal portions. Transfer one portion back into the flour bowl and gently mix until all flour is fully incorporated, creating your plain vanilla dough. Set aside.
  6. Make matcha dough: To the remaining dough portion, sift in the matcha powder. Use the hand mixer on low speed to evenly distribute the matcha throughout this dough.
  7. Shape matcha dough: Place the matcha dough onto parchment paper on your counter. Press it with your hands into a rectangular shape. Use a bench scraper or a straight edge to square off the sides as best as possible.
  8. Roll matcha dough: Cover the shaped dough with another sheet of parchment paper. Use a rolling pin to gently roll it out to approximately 1/4″ thickness, maintaining the rectangular shape. Trim edges if needed.
  9. Repeat rolling for plain dough: Follow the same shaping and rolling steps with the plain vanilla dough on a separate parchment sheet, creating rectangles of roughly identical size and shape to the matcha dough.
  10. Chill dough sheets: Refrigerate both sheets of dough for at least 1 hour or until firm enough to handle easily.
  11. Stack dough sheets: Remove one sheet from the fridge and peel off the parchment. Carefully place this sheet directly on top of the other chilled sheet still on parchment.
  12. Cut and layer dough halves: Slice the stacked dough horizontally into two equal halves. Brush the surface of one half with a thin layer of egg white using a pastry brush. Place the other half on top, aligning the layers to ensure alternating colors, then refrigerate again for 15 minutes to firm.
  13. Cut dough into strips: Using a sharp knife, slice the dough stack into 12 strips about 1/4″ thick, each strip displaying four color stripes.
  14. Create checkerboard blocks: Lay down one strip and brush the top with egg white. Flip another strip over to reverse its colors and place it on top, pressing gently to seal. Repeat until you form stacks of 4 strips each. Form 3 such blocks. Chill blocks for 15 minutes to firm.
  15. Preheat oven: Set your oven temperature to 350°F (177°C) and line a baking sheet with parchment paper.
  16. Slice cookies: Cut each chilled block into 1/4″ thick cookies. Place cookies on the baking sheet with about 1/2″ spacing; they do not spread much.
  17. Bake cookies: Bake the cookies for 12-15 minutes until the bottom edges begin to lightly brown, indicating doneness.
  18. Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring crisp texture.

Notes

  • Ensure the butter is softened properly to room temperature for easier mixing and a smoother dough.
  • Do not overmix the dough once you add the flour to avoid tough cookies.
  • Chilling the dough multiple times is essential to firm up the layers for neat checkerboard patterns and easy slicing.
  • Use ceremonial-grade matcha for the best flavor and vibrant green color.
  • If the dough becomes too soft while handling, chill it longer to maintain shape clarity.
  • The cookies do not spread much during baking, so placing them closer is acceptable.
  • Store baked cookies in an airtight container at room temperature for up to one week.

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