Matcha Cranberry Cookies

Last time I made cranberry cookies. This time I wanted to add some flavor. My two favorites are black pepper and matcha, and black pepper is obviously out of the question, so matcha it is.

The method is the same as last time: heat the butter and sugar, add the egg and the dried cranberries (don’t chop them). The only extra step here is sifting in the matcha powder.

I’d say use as much matcha as you can get away with. That’s what actually gives your cookies the matcha aroma.

Then add the cake flour and knead. It comes out green, obviously.

Next, into the mold and chill for 30 minutes, then slice and lay them on the baking tray. Personally I’d put down a sheet of something, doesn’t matter what.

One thing to watch out for: it’s still 18 minutes at 165°C, but the moment they’re done you have to take the cookies out. Don’t assume the oven shutting off means you can just leave them in there. You will regret it.

My advice is to keep an eye on things. Watch what’s happening inside the oven and make sure the cookies themselves are fine.

Final result. Way better than last time, and they taste better too. The matcha really comes through.