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Strawberry Matcha Thumbprint Cookies

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Buttery matcha thumbprint cookies filled with sweet strawberry jam, made festive with either a crunchy almond coating or a sugar coating for extra sweetness.

Ingredients

2/3 cup (150 g) unsalted butter

1/2 cup (70 g) confectioners’ sugar

1 egg yolk

1/2 tsp vanilla extract

1 1/2 cups (190 g) cake flour or all-purpose flour

2 tbsp matcha powder

1/2 tsp salt

1/4 cup (75 g) strawberry jam

1 egg white (for almond coating)

2/3 cup (75 g) slivered or whole almonds, roughly chopped (for almond coating)

1/3 cup (65 g) granulated sugar (for sugar coating)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Beat butter and confectioners’ sugar until creamy and smooth.
  3. Add egg yolk and vanilla extract, mixing until combined.
  4. Sift in flour, matcha powder, and salt; fold until a soft dough forms.
  5. Roll dough into balls (about 1 tbsp each).
  6. For almond version, dip each ball in egg white and roll in chopped almonds. For sugar version, roll in granulated sugar.
  7. Place on baking sheet and press an indentation in the center of each with your thumb or spoon.
  8. Fill indentations with strawberry jam.
  9. Bake 12–15 minutes, until edges are set and lightly golden.
  10. Cool completely on a wire rack before serving.

Notes

Swap strawberry jam with raspberry or apricot for variation.

Drizzle with melted white chocolate after baking for extra indulgence.

Reduce matcha to 1 tbsp for a milder flavor.

Chill dough 15–20 minutes if it feels too soft to handle.

Freeze unfilled cookies for up to 2 months; fill with jam after thawing.

Nutrition

Find it online: https://justsosavory.com/strawberry-matcha-thumbprint-cookies/