Matcha Flower Cookies with Buttercream Center
Ingredients
- 1 1/4 -2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tbsp matcha powder @suncorefoods
- 1/4 cup cane sugar (adjust to your taste)
- 1/2 tsp salt
- 1/2 cup cold unsalted butter
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1 egg
Preparation
Preheat the oven to 375 °F and line your baking sheets with parchment paper
Beat your wet ingredients (except eggs) in a stand mixer until it reaches a smooth consistency. Avoid overbeating to prevent air bubbles
Whisk and blend the egg into your dough
Sift and mix your dry batter ingredients
Keep adding flour until the dough turns into a ball
Stop mixing when the cookie dough pulls from the bowl without leaving behind any traces
Place dough between two sheets of parchment paper
Roll the dough to a thickness of 3/8 inch. Use rolling pin rings for uniform thickness
Use a floral cookie cutter to cut your cookie shape
Assemble the cut cookies with a 2-inch gap
Bake for 9-12 minutes
Let the cookies cool on the baking sheets
Create cookie sandwiches by filling homemade buttercream between two cookies
Tips
These cookies are designed to be non-crumbling for easy dipping in tea or milk
Perfect for a special snack or breakfast treat
