Okay. I am a huge fan of tea. Like, huge fan. I don’t do coffee, so whenever I have a to-go mug in my hand, you can bet that there’s tea in it.
Being Canadian, I also have a bit of a love affair with David’s Tea. I saw these cookies pop up on my Instagram feed and just HAD to make them. The only thing is that the recipe, found here, called for Yuzu Matcha, and I didn’t have any on hand. I instead decided to use the Peach Matcha that I did have.
For those of you who don’t know, matcha is green tea powder. It’s got a ton of health benefits, but I like the David’s Tea versions with a little bit of flavour in them. I find that it just makes the green tea a bit more interesting.
Either way, these cookies were great, and really easy to make. Bonus! Enough blathering by me, cookies!!!
Yield: Approx. 2 dozen cookies
3 tbsp. matcha powder (I used David’s Tea Peach Matcha)
1 ¾ cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter, softened
¾ cup sugar
½ tsp lemon zest (or lemon extract)
1 cup powdered sugar
In a medium bowl, whisk together the matcha, flour, baking powder, baking soda, and salt.
In the bowl of a mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Add 1 whole egg and 1 egg yolk to the butter mixture and beat again. Reserve the remaining egg white.
Add dry ingredients to butter, and mix on low speed until combined. Wrap dough in plastic wrap, and chill in the refrigerator for 2 hours.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Roll dough into balls, then dip in reserved egg white and place in the fridge for 10 minutes.
Removed chilled dipped dough balls, then roll in icing sugar and bake in the preheated oven for 10-14 minutes, until the edges begin to turn a light golden brown and the tops are cracked.