Matcha White Chocolate Thumbprint Cookies (+Gluten Free Option)

I like matcha, and I like white chocolate, and I like cookies. So I put ‘em together.

That’s it. Read on!

---

The Recipe

Time allotment

Prep Time: 10 minutes

Baking time: 11 minutes

Total Time: 21 minutes

Yield: 20-22 Thumbprint Cookies

Cooking Utensils

• Bowls

• Upright / Handheld mixer - OR - Whisk

• Measuring cups + spoons

• Baking tray

• Cooking spray/ parchment paper

Ingredients

• 1 cup (250g) unsalted butter

• 1 cup (200g) granulated sugar

• 1 egg yolk

• 2 tsp vanilla extract

• 3-4 tsp culinary-grade matcha

• 2 1/2 cups (300g) preferred baking flour

  • If using gluten free flour, use 2 1/2 cups (300g) baking flour + 1/2 tsp xanthan gum (I used Bob’s Red Mill 1-to-1 Baking Flour, and therefore added no extra xanthan gum)

• 1/2 tsp salt

• 1 bag white chocolate buttons

---

Instructions

1. Preheat oven at 350°F (180°C)

2. In a medium bowl, cream together 1 cup (250g) unsalted butter, 1 cup (200g) granulated sugar and 2 tsp vanilla extract

3. Mix in 1 egg yolk

4. Mix in 2 1/2 cups (300g) preferred baking flour, 3-4 tsp culinary-grade matcha, and 1/2 tsp salt

5. Line a baking tray with parchment paper - OR - cooking spray

6. Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray

7. Place one white chocolate button into the middle each cookie

8. Bake the thumbprint cookies in the oven at 350°F (180°C) for 10-11 minutes

9. Take them out, and allow to cool for a minimum of 15 minutes

10. Enjoy!

---

Thank you for reading this, lovely! Happy baking!

---

Don’t forget to follow my Instagram (@sarahfreia) to get updates on every new post!

---

Did you like this post? Why not read something similar: