Matcha Butter Cookies with Black Sesame Seeds (VIDEO)

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Delicious, rich but still delicate melt-in-your-mouth matcha butter cookies with black sesame seeds that taste just like a delicious cup of milky matcha green tea. This easy-to-follow recipe will guide you through the steps to make these delightful treats in no time.

Every year, March is our green month. And we eat more green foods and we always love a big green salad, but this month it's even more than just a salad. FYI ...it's also my birthday month and the month of St. Patrick day. It is the month of blooming flowers everywhere, the month of waking up of all nature's creatures. The winter is over. This is my favorite month!

If you enjoyed the video on how to make Matcha Butter Cookies with Black Sesame seeds, please subscribe to my channel and click the BELL icon so you can be the first to know when we post a new video.

Here is another healthy recipe with matcha and more about what it is:

Probiotic Matcha Balls: A Healthy Treat

Ingredients you will need to make Matcha Butter Cookies with Black Sesame Seeds

Flour – I used all purpose flour to make this matcha cookie recipe. Einkorn flour will be the healthier option, also I tried and loved this recipe with sprouted flour.

Leavening agent – combo of baking soda and baking powder in small amounts.

Matcha powder – grade ceremonial matcha powder. Additionally, this powder can be used to brew an antioxidant rich frothy green tea smoothie or in recipes like the one I'm using today. 

Vanilla extract and salt – apart from matcha powder, I like to add other flavorings to my cookies, such as vanilla.

Egg – the one large egg should be enough.

Butter – I use salted grass-fed butter and unlike most recipes, I put the cold butter in a food processor.

Sugar – It's important to use a super fine sugar, also raw cane sugar is my first choice.

Salt - just a pinch of pink salt that's all you need.

Why you should use more Matcha in your Daily Diet?

• Matcha tea is unique because the process of shading and harvesting increases the content of L-Theanine, an amino acid that helps balance the caffeine. The L-Theanine is known to create calmness without drowsiness. This is amazing, isn't it?

• The same antioxidants that make green tea protective, especially epigallocatechin gallate (EGCG), may also help support skin health by reducing inflammation and free radicals.

• It has been stated in a study that this type of green tea contains over 60x times the antioxidants of spinach.

In Case You are Wondering

• Did you know that unlike other types of teas, green tea powder is not strained out before consuming, so you are consuming the entire leaf, making Matcha more potent than other tea varieties. In fact, only 1/2 tsp is needed to brew a traditional cup of Matcha.

• Did you know that the origins of matcha can be traced back to the 8th century when it was primarily used in religious ceremonies during China's Tang Dynasty. However, it was Japan who introduced this green tea powder to the new world.

• Matcha tea is increasing in popularity even in coffee establishments around the world. Those who are deciding to reduce their caffeine intake are beginning to choose matcha tea over traditional drinks.

• Did you know that matcha is not just a green tea, it's one of the best green teas. For matcha, the premium tea bushes are selected and shaded from the sun 3 weeks before harvest. Then, the best leaves are selected and ground by hand produce a fine bright green powder.

• Did you know that experts believe that by 2027, revenues of matcha tea are expected to reach $5.5 billion dollars. Despite the struggles of COVID-19 and its impact on the labor force, matcha's production continues and its popularity is rising.
  

Let's make them..

Prep time: 5 minutes

Making time: 10 minutes

Chilling time: 20 minutes

Baking time: 14 -15 minutes

Total time: 50 minutes

Author: Inna of innichkachef.com 

Yields: 30 -40 pieces

Ingredients

1 large egg

1 teaspoon vanilla extract

¾ teaspoon pink salt

2½ cups all-purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

1 cup raw cane sugar

16 tablespoons cold butter, cut into 1/2-inch pieces

3 tablespoons black sesame seeds

1 tablespoon matcha powder, grade ceremonial

Directions

• Preheat the oven 300 F.

• Whisk egg and vanilla extract in a bowl. Set aside.

• In another bowl whisk flour, baking powder, baking soda and salt together and set aside.

• Process butter pieces and sugar in a food processor until a uniform mass forms and no large pieces of butter are visible, about 30 seconds. Scrape down the sides of the bowl as needed.

• Add egg mixture and process until smooth and paste-like, about 20-30 seconds. Add the flour mixture and process until no dry flour remains but mixture is crumbly, about 30 seconds. Scrape down the sides of the bowl as needed.

• Turn out dough onto the counter and knead gently by hand until smooth. Place dough on top of baking paper and then place another piece of baking paper on top.

• Roll dough into a 10 by 14-inch rectangle of even 1/4-inch thickness.

• Transfer dough with parchment to a rimmed baking sheet or cutting board. Refrigerate until dough is firm, at least 20 -30 minutes. Rolled dough can be wrapped in plastic wrap and refrigerated for up to 3 days.

• Line cookie sheet with parchment. Now take out your chilled dough from the refrigerator and place it on the counter. Gently peel off the top layer of parchment. Replace parchment, loosely covering the dough. Roll a little bit until the dough is 1/4-inch thick. Cut with a pizza cutter into squares.

• Transfer cookies to the prepared cookie sheet, spacing them about 1/2 inch apart. Bake until cookies are lightly and evenly browned around edges, 14 to 15 minutes, rotating the sheet halfway through baking. Let cookies cool on the sheet for 5 minutes.

• Transfer cookies to a wire rack and let cool completely. Repeat cutting and baking with remaining dough. (Dough scraps can be patted together, rerolled, and chilled once before cutting and baking.} Enjoy right away or save for later!