These delicate cookies are made with oil, so they’re moist and tender. Matcha gives them a light, toasty flavor and turns them a pretty green.
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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon ground cardamom
3/4 cup granulated sugar
2/3 cup canola oil
2 large eggs
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 tablespoons plus 1 teaspoon matcha tea powder
1/4 cup confectioners’ sugar
How to Make It
In a medium bowl, whisk the flour, baking powder, salt and cardamom. In another bowl, whisk the granulated sugar, oil, eggs and vanilla and almond extracts. In a small bowl, stir 2 tablespoons of the matcha powder with 2 tablespoons of water, then stir into the wet ingredients. Stir the wet ingredients into the flour mixture just until combined.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 1-inch balls of dough at least 2 inches apart onto 2 baking sheets lined with parchment paper. Refrigerate for at least 20 minutes.
Preheat the oven to 350°. Bake the cookies for about 10 minutes, until set at the edges and very lightly browned on the bottoms. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.
Arrange the cookies on 1 baking sheet. In a sieve, combine the confectioners’ sugar with the remaining 1 teaspoon of matcha. Dust over the cookies and serve.
The cookies can be stored in an airtight container for up to 3 days. Dust with the matcha sugar before serving.
The powdered green tea Matcha is available at health food stores and at Asian markets and many Whole Foods markets.