Matcha Sandwich Cookies
Green tea lattes have been a go-to of mine since my college days so I love to make these Matcha Sandwich Cookies to satisfy that craving! The cookies are reminiscent of the chocolatey Oreos that we all know and love and the matcha sugar cookie center is the perfect accompaniment! A caffeine kick in dessert form?! Sign me up!
MATCHA SANDWICH COOKIES
Time: 1.5 hours // Servings: About 15 sandwiches depending on the size of your cookies
INGREDIENTS
For Sandwich Cookies:
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 tsp vanilla
1/4 tsp salt
2 cups all-purpose flour
1/2 cup cocoa powder
2 1/4 inch round cookie cutter (you can use the rim of a glass if you don’t have a cookie cutter)
For Matcha Sugar Cookie Filling:
2 1/2 cups heat-treated all-purpose flour
3/4 tsp salt
1 tbsp matcha powder
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup plus 2 tbsp granulated sugar
1/3 cup pasteurized egg whites, at room temperature
1 1/2 tsp vanilla extract
Rainbow nonpareils for topping
DIRECTIONS
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
To make sandwich cookies, whisk together flour, cocoa powder, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the sugar and mix on medium speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape the bowl. Add the egg and vanilla and mix until fully incorporated, about 2 minutes.
Add half of the flour mixture and mix on low low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined.
Divide the dough in half, cover with plastic wrap and freeze until easy to handle.
While dough is chilling, make matcha filling.
Whisk together flour, salt, and matcha powder in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the sugar and mix on medium speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape the bowl. Add the egg and vanilla and mix until fully incorporated, about 2 minutes.
Add half of the flour mixture and mix on low low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds. Set aside.
Lay out a large sheet of plastic wrap or waxed paper. Drop one half of the chilled chocolate dough in the center of the waxed paper and cover with another sheet of waxed paper. Roll the dough to 1/4 inch thickness and cut with 2-inch round cookie cutter.
Place on the prepared baking sheet and bake for 10-12 minutes. Let cool on baking sheet for 5 minutes and then transfer to wire rack to cool completely.
Once cookies have cooled completely, put about 2 tbsp of cookie dough between two cookies and gently press them together to form a sandwich. Roll in rainbow nonpareils or other toppings of your choosing!