Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Incorporate the egg and vanilla extract, mixing just until combined.
- In a separate bowl, whisk together the all-purpose flour, matcha powder, and salt.
- Gradually add the dry ingredients to the wet mixture, combining until a cohesive dough forms.
- Take one half of the dough and add matcha powder to give it a vibrant green hue.
- Roll out both doughs separately into rectangular shapes, layer them, and slice them into strips to form a checkerboard pattern.
- Place the formed dough in the refrigerator for about 15-20 minutes to firm up.
- Cut the chilled dough into squares and lay them on the baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze with parchment paper between layers. Reheat in a low oven for 5 minutes.