Matcha Strawberry Thumbprint Cookies
One of my favorite activities is browsing grocery store aisles looking for new-to-me ingredients or deeply-on-sale ingredients that need some love. I get so much inspiration from these ingredients! One such ingredient lately was these Strawberry Ice Cream Hershey’s Kisses. On their own, they’re aggressively sweet and harshly flavored with artificial strawberry. However, they’re also adorable and have a wonderful little crunch to them, so I kept them in the pantry and waited for inspiration to strike. And strike it did! About a week later, I got a hankering to bake something green (my bakes are often driven by color), and I pulled my canister of matcha down off the shelf. Matcha is earthy and a little bitter, making it pair really nicely with something sweet and fruity – enter Strawberry Kisses and these matcha strawberry thumbprint cookies!
- My desire to bake something green
- Matcha’s ability to tone down the sweetness of many ingredients
- The rejected, on-sale, post-Valentine’s Day candy aisle at my local grocery store
The Quick Look
Component 1: Matcha Cookie Dough
The base cookie dough I adapted for these cookies was developed by Sallys’ Baking Addiction!
If you compare the original recipe with my writeup, you’ll notice that I’ve changed the order of addition. I add all of my dry “small” ingredients to butter before creaming it. If you want to learn more about why I do this, then check out my explanation in Component 1 of my Strawberry Lime Cookie recipe.
Makes 20 cookie
- 113 grams room temperature unsalted butter
- 200 grams granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 16 grams (2 tablespoons) matcha powder
- 1 large egg
- 188 grams all-purpose flour
- 80 grams sparkling sugar (optional but encouraged)
- 20 Strawberry Kisses, unwrapped
- In the bowl of a stand mixer, add 113 grams butter, 200 grams sugar, 1 tsp baking powder, 1/2 tsp kosher salt, and 2 tbsp of matcha powder.
- Using the paddle attachment of your mixer, blend the butter mixture for 1-2 minutes, until creamy.
- Stop the mixer and add one egg.
- Mix on medium speed for about 1 minute, until well combined.
- Add 200 grams flour to the mixing bowl and blend on low speed until the flour just disappears into the dough.
- Divide the dough into 20 portions, each weighing approximately 28 grams. Roll each portion into a ball between your palms.
- Place approximately 80 grams of sparkling sugar into a small bowl.
- Toss each dough ball in sparkling sugar.
- Place the dough balls on a parchment or wax paper lined tray and refrigerate them for 1-2 hours.
- While the dough is chilling, preheat your oven to 350F. Line 2 baking sheets with parchment paper.
- Remove the chilled dough balls from the refrigerator and place 10 on each baking sheet.
- Bake the cookies for 10 minutes, until the edges look matte but still soft.
- If you haven’t unwrapped the kisses yet, now’s the time to do it!
- Remove the cookies from the oven. Immediately press an unwrapped kiss into the center of each cookie.
- Let the cookies cool completely on the pans.
- Store at room temperature in a sealed container for up to 1 week.