THE Green Tea Sweets


At one period of time, I was crazy over green tea. Even Mac was selling green mcflurry! Thus when I chanced upon this recipe online, I was exhilarated! ((: 

This recipe is fabulous. It’s a finalist in the Best Bakery Recipe category for’s Golden Scoop Awards.

One very interesting point to is the texture of the cookies. I guess the reason to why it’s termed as sweets and not cookies is actually due to its texture. It’s not the normal crunchy famous amos nor the soft subway cookies. It sort of crumbles in your mouth yet the sugar topping gives it the extra oomph! In a nutshell, it’s like a crumbly yet crunchy cookie! Confused already? hah..
Try making it and it will clear all doubts!

I adjusted some of the ingredients slightly according to my preference, so if you want the original recipe, do follow the link!

Amai’s Green Tea Sweets
Adapted from Lovescool – For the Love of Dessert

3/4 cup (85gm) Confectioners sugar
5 oz (147gm) Unsalted butter, cut into cubes (room temperature)
1 3/4 cup (195gm) All-purpose flour
3 Large egg yolks
2 tbs Matcha (powdered green tea)
1 cup Granulated sugar (for coating) [I used coarse sugar.]

1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
2. Whisk the confectioner’s sugar and green tea together in a bowl.
3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
4. Add the flour and mix until well combined.
5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms. (Try not to overmix.)
6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
7. Roll the dough out to ½” thickness.
8. Cut the dough with a leaf cookie cutter.
9. Toss each cut cookie in a bowl of granulated sugar to coat. [I coated only one side cause I didnt want it to be too sweet.] 
10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.


Just before you bake:
1. Use good matcha! It really makes a lot of difference, not only in terms of color, cheap green tea powder cant bring out the uniqueness of this recipe.
2. My version is much thiner than it should be, so it crumbles very easily when I try to move it from my working tray to the baking tray. Therefore, if you want something easier to operate, my advise is make it thicker! ((:
3. Do not try to decrease the sugar content if you intend to increase the matcha to increase the intensity! Matcha is bitter by nature, so decreasing the sugar further may produce a bitter cookie altogether.
4. Color of sweets will darken as it gets exposed to the air. Therefore, do remove them from the oven the moment you notice browning by the sides.


the lovely deep green!
Definitely a keeper… Despite boyf’s constant emphasis about his dislike towards green tea. =P


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