Whenever I see a matcha dessert on the menu, I have to think long and hard if I should order it. Matcha is one of my favorite ingredients for sweets because of its earthy, herbal essence. Okay so that might not sound appealing to you but how about if you take that matcha powder, turn it into frosting, and spread it on a soft cookie? Sounds pretty good, right? These matcha and white cookies are a twist on the New York classic treat, the black and white cookie. Traditionally the cookie is chocolate and vanilla but I swapped the flavors for matcha and coconut. Was it a mistake? Absolutely not!
INGREDIENTS
- 1 1/3 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1/3 cup buttermilk
- 2 tbsp Greek yogurt
- 1 tsp vanilla extract
- ½ cup butter, softened
- ½ cup granulated sugar
- 1 egg
- 2 ¼ cup powdered sugar
- ¼ cup plus 1 tbsp coconut milk
- 1 tbsp matcha powder
INSTRUCTIONS
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Combine 1 1/3 cups flour with ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp salt in a medium bowl. Combine 1/3 cup buttermilk with 2 tbsp yogurt and 1 tsp vanilla in another bowl.
- Cream together ½ cup softened butter with ½ cup granulated sugar until light and fluffy, about 3 minutes. Add 1 egg and beat until well combined.
- Add 1/3 of the flour mixture, stirring just until combined. Add ½ of the buttermilk, stirring until just combined. Add another 1/3 of the flour followed by the remaining buttermilk. Add the remaining flour, stirring until combined. The batter should be fairly thick.
- Ice an ice cream scooper or greased ¼ cup measuring cup and scoop the batter onto the prepared baking sheet. Leave at least 2 inches in between the cookies, giving them room to spread.
- Bake the cookies for 15-17 minutes or until lightly golden on top and golden brown on the bottom. Let the cookies rest for 5 minutes on the baking tray. Flip the cookies over and transfer to a wire rack to cool completely.
- Meanwhile, make the icing. Beat together 2 ¼ cups powdered sugar with ¼ cup milk until well combined. The icing will be thick but spreadable. Reserve half of the frosting and add 1 tbsp matcha and 1 tbsp milk, stirring until well combined.
- Spread the vanilla frosting on one half of each of the cookies. Let sit for 10 minutes, then spread the matcha frosting on the other half. Let sit for 10 minutes. Serve.
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