Cranberry Matcha Cookie Recipe
Indulge in the perfect blend of tart and sweet with our Cranberry Matcha Cookies, a delightful treat that combines the vibrant flavors of cranberries, the earthy richness, and all the health benefits of matcha. This recipe brings together the best of both worlds, offering a unique twist on a classic cookie. The cranberries provide a burst of tangy sweetness that pairs beautifully with the subtle, slightly bitter notes of high-quality matcha, creating a balanced and flavorful experience. Each bite is not only delicious but also packed with the antioxidants and health benefits of matcha, making these cookies a guilt-free indulgence.
The inspiration for this recipe comes from the desire to create a treat that is both delicious and nutritious. Yu Matcha, known for its quality and numerous health benefits, adds a unique depth of flavor and a vibrant green hue to the cookies, while cranberries contribute their natural sweetness and a dose of vitamin C. Perfect for any occasion, these Cranberry Matcha Cookies are easy to make and are sure to impress your family and friends. Whether you’re enjoying them with a cup of tea or as an afternoon snack, these cookies offer a delightful way to incorporate the goodness of matcha and cranberries into your diet.
Cranberry Matcha Cookie
Enjoy a unique and flavorful treat with Cranberry Matcha Cookies, where tangy cranberries blend perfectly with the earthy notes of high-quality matcha. Each bite offers a delicious balance of sweet and tart, along with the health benefits of antioxidants from both cranberries and matcha.
- Author
- Kiyomi Koike
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Servings
- 24
- Category
Dessert
- Cuisine
Fusion
Ingredients
- 1 cup Almonds
- 1 tsp Yu Matcha Powder
- 11 Tbsp Unsalted Butter, softened
- 1 ¾ cup Flour, All-Purpose
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 ¼ cups Sugar, granulated
- 1 large Egg
- 1 tsp Vanilla Extract
- ⅓ cup Fresh Cranberries (you can use a bit more if needed)
Directions
- Heat oven to 350º F.
- In a food processor, pulse almonds until finely ground, then add 3 Tbsp of the butter. Pulse until combined and fairly smooth.
- Add ½ cup of the butter to the almond mixture and pulse until smooth. Then, add 1 cup of the sugar and pulse until smooth. Finally, add the egg and vanilla to the mixture, and pulse until smooth.
- In a medium bowl, combine flour, baking soda, Yu Matcha powder, and salt.
- Add flour mixture to almond mixture and pulse until it makes a dough.
- Form a heaping teaspoon of dough into a ball ¾″ diameter, then flatten slightly to make into a disk (¼″ thick).
- Dip the disk in the remaining ¼ cup of sugar and place 5-6 cranberries on the disk.
- Repeat with remaining dough, sugar, and cranberries.
- Bake cookies at 350º F for 9 to 10 minutes. Remove from oven. Transfer cookies to a wire rack and let cool.
