Name: Matcha Ube Cookies - Sweet Purple Swirls
Prep time: 25 min
Cook time: 12 min
Total time: 2 h 37 min
Yield: Approximately 36-48 cookies
Ingredients: 355 g all-purpose flour (2 ¾ cup); ½ teaspoon baking soda; ½ teaspoon kosher salt; 227 g unsalted butter (1 cup), softened to room temperature; 350 g granulated sugar (1 ¾ cup); 1 large egg, room temperature; 1 large egg yolk, room temperature; 5 g matcha powder (2 teaspoons), sifted; 2 teaspoons ube extract (preferably Butterfly brand); Granulated sugar, as needed

Matcha Ube Cookies are more than just a sweet treat; they’re a vibrant fusion of two beloved flavors that dance on your palate. Imagin extracte the earthy, slightly bitter notes of premium matcha green tea gracefully intertwining with the sweet, subtly vanilla-like essence of ube, that gorgeous purple yam so popular in Filipino desserts. It’s this unexpected yet harmonious marriage of tastes that makes Matcha Ube Cookies utterly irresistible. People adore them not only for their unique flavor profile but also for their stunning visual appeal. The deep, forest green of matcha and the vivid, almost electric purple of ube create a marbled effect that is as beautiful as it is delicious, making them a guaranteed showstopper at any gathering or a delightful indulgence for yourself. What truly sets these Matcha Ube Cookies apart is the perfect textural balance – a slightly crisp edge yielding to a wonderfully chewy center, infused with that captivating combination of grassy matcha and sweet ube. Get ready to discover your new favorite cookie obsession!

Ingredients:

355 grams all-purpose flour (approximately 2 ¾ cups)
½ teaspoon baking soda
½ teaspoon kosher salt
227 grams unsalted butter (1 cup), softened to room temperature
350 grams granulated sugar (approximately 1 ¾ cup)
1 large egg, at room temperature
1 large egg yolk, at room temperature
5 grams matcha powder (approximately 2 teaspoons), sifted
2 teaspoons ube extract (we recommend the Butterfly brand for the most vibrant color and flavor)
Additional granulated sugar, for rolling

Preparing the Dough

Step 1: Combine Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Whisking these dry ingredients thoroughly ensures that the leavening agent (baking soda) and salt are evenly distributed throughout the dough, which is crucial for consistent cookie texture and rise. Set this bowl aside.

Step 2: Cream Butter and Sugar

In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar. Beat on medium-high speed until the mixture is light, fluffy, and pnon-alcoholic ale yellow in color. This process incorporates air into the butter and sugar, which contributes to the cookies’ tender crum extractb and helps them spread slightly during baking. This usually takes about 3-5 minutes. Make sure to scrape down the sides and bottom of the bowl occasionally to ensure everything is well combined.

Step 3: Incorporate Wet Ingredients

Add the room-temperature large egg and the large egg yolk to the creamed butter and sugar mixture. Beat on medium speed until just combined. It might look a little curdled at this stage; that’s perfectly normal. Next, add the sifted matcha powder and the ube extract. Continue to beat on low speed until the color is a uniform, beautiful green and purple swirl, and the flavors are evenly distributed. The ube extract will create a striking visual contrast with the matcha. Be sure to use sifted matcha powder to avoid any clumps in your final cookies.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients from Step 1 to the wet ingredients in the large mixing bowl. Mix on low speed until just combined. Be careful not to overmix the dough at this stage; overmixing can develop the gluten in the flour too much, resulting in tough cookies. Stop mixing as soon as you no longer see streaks of flour. The dough will be thick and slightly sticky.

Step 5: Chill and Shape the Dough

At this point, the dough is ready to be shaped. To make handling easier and to allow the flavors to meld, it’s highly recommended to chill the dough. You can either wrap the entire bowl of dough tightly in plastic wrap and refrigerate for at least 1 hour, or portion the dough immediately and then chill the portions. For consistent cookie size and shape, rolling the dough into logs is a great method. Turn the dough out onto a clean surface and gently knead it a few times to bring it together. Divide the dough into two portions. Take one portion and shape it into a log, about 1.5 to 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate until firm, at least 1-2 hours, or up to 2 days. Repeat with the second portion of dough. Chilling the dough is essential for achieving clean-cut cookies that hold their shape during baking. If you prefer a more rustic look, you can also chill the dough in the bowl and then scoop individual portions to roll into balls.

Baking the Matcha Ube Cookies

Step 6: Slice and Coat the Cookies

Once the dough logs are firm enough to slice, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Remove one dough log from the refrigerator and unwrap it. Pour some additional granulated sugar into a shallow dish. Roll the dough log in the granulated sugar until it’s evenly coated. This sugar coating will create a lovely crisp exterior and add an extra touch of sweetness. Using a sharp knife, slice the sugared dough log into ¼-inch thick rounds. Place the cookie slices onto the prepared baking sheets, spacing them about 2 inches apart. They will spread slightly during baking. If you chilled the dough in balls, you can simply roll them in the sugar and place them on the baking sheet.

Step 7: Bake to Golden Perfection

Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. The vibrant green and purple colors will deepen slightly during baking. For a chewier cookie, err on the side of less baking time; for a crisper cookie, bake for a minute or two longer. Keep a close eye on them as ovens can vary.

Step 8: Cool and Enjoy

Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This allows them to set up properly before you attempt to move them. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. This step is important to prevent them from becoming soggy on the bottom. Once cooled, your beautiful Matcha Ube Cookies are ready to be devoured! They are wonderful on their own, or served with a cup of tea or coffee.

Conclusion:

And there you have it – your very own batch of delightful Matcha Ube Cookies! I hope you enjoyed the process of creating these unique and flavorful treats as much as I do. These cookies offer a beautiful visual contrast with their vibrant green and purple swirls, and the earthy notes of matcha beautifully complement the subtly sweet and creamy ube. They are perfect for sharing with friends and family, or for a special afternoon pick-me-up.

For serving suggestions, these Matcha Ube Cookies are absolutely divine with a hot cup of green tea or even a simple glass of milk. They also make a stunning addition to any dessert platter, adding a pop of color and exotic flavor. Don’t be afraid to get creative with variations! You could try adding a white chocolate drizzle for extra sweetness, or a sprinkle of toasted coconut for a tropical twist.

The most important thing is to have fun in the kitchen and enjoy the delicious results. I encourage you to try this recipe and experiment with your own personal touches. Happy baking!

Frequently Asked Questions about Matcha Ube Cookies:

Q1: Can I make these cookies vegan?

Yes, you absolutely can! To make your Matcha Ube Cookies vegan, simply substitute the butter with a vegan butter alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or other vegan egg replacer. Ensure your white chocolate chips are also vegan-friendly if you choose to include them.

Q2: How should I store my Matcha Ube Cookies?

Once cooled completely, store your Matcha Ube Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before enjoying.