Matcha Sable Cookies

If you love matcha, buttery, and crisp cookies, then you need to give these Matcha sables cookies recipe a try! These cookies look gorgeous and taste even better. Perfect for holiday gifting or day snacking!

Sable cookies are a French-style shortbread cookie that is rich, delicate, and crumbly. By adding matcha powder to the dough, these cookies take on a unique earthy flavor that pairs perfectly with the buttery texture. Whether you’re preparing for a tea party or simply want to treat yourself, these matcha sable cookies are sure to impress!

In this article, we’ll guide you through the steps to make the perfect matcha sable cookies at home, and share tips for customizing the recipe to suit your taste.

Matcha is a Statement, you either love it or hate it

As you know, matcha is not everyone’s cup of tea. That same goes to Taro because they have a strong and statement taste, that’s why either you love or hate the taste. Since I’m getting older, I can represent that matcha is just life, sometimes bitter, but it perfectly adds balance to the sweetness.

Matcha has an earthy, grassy flavour which not everyone will like, and very few kids will like. But it is the herbal bitterness which attracts or converts matcha lovers. And for me, matcha cookies are a dream combination!

Since Matcha has a slightly bitter flavor profile, which pairs excellently with sweet, richer flavors like butter and sugar. Matcha sables cookies are sweet with a delicate hint of matcha, making for a light, tasty cookie. Dipping the cookies in dark chocolate or white chocolate chips adds a bite of rich bitterness to cut through the flaky, buttery cookie.

Anyway, I keep calling sable cookies not shortbread, do you know

What’s the difference between sable and shortbread?

The main difference between classic Scottish or Irish shortbread and French sables is eggs. Sable recipes include eggs or, as in this recipe, egg yolks. The egg adds a rich flavor and delicate texture. Sable means sand or sandy in French and refers to the crumbly, melt-in-your-mouth texture of these delicious cookies.

The main difference between them is the ingredients and the ratios of the ingredients. Shortbread cookies usually do not contain eggs while sable cookies contain egg yolks, which gives the cookies a richer flavor and will also help make the cookies chewier.

And for today’s recipe, I make Matcha Sables Cookies because I’m craving a unique twist on a classic treat! The rich, earthy flavor of matcha pairs so well with the buttery, crumbly texture of the sable, creating a perfect balance of sweetness and depth. Plus, the vibrant green color is just so fun to look at! even my cookies are less green and a little bit pale :(. However, it’s a delicious way to bring a little extra flair to an already delightful cookie.

Ingredients of Matcha Sable Cookies

• Unsalted Butter; contributes to the delicate, crumbly nature. Using unsalted butter allows you to control the salt content in the recipe, as the other ingredients, like the pinch of salt, will add the right amount of seasoning.
• Sugar; enough sweetness to balance the slightly bitter flavor of the matcha powder. It also helps in creating the texture by helping the dough spread and become slightly crisp around the edges when baked.
• Egg yolk; adds richness and moisture to the dough. It helps bind the ingredients together and contributes to the cookie’s texture.
• A pinch of salt; Salt enhances the flavor of the cookies, balancing out the sweetness and highlighting the earthy matcha flavor.
• Cake Flour; helps make the matcha sable cookies delicate and crumbly, which is a hallmark of sable cookies
• Bread Flour; It adds a slight structure to the cookies, helping them hold their shape during baking
• Matcha Powder; It’s not matcha cookies without this magic powder! the star ingredient that imparts the cookies with their signature flavor. Matcha is finely ground green tea leaves, which lend an earthy, slightly bitter taste to the cookies. It also gives them their vibrant green color. use culinary-grade matcha powder for this recipe. Make sure to find a brand that does not contain any additional ingredients.

How to Make Matcha Sable Cookies

To start, gently beat the unsalted butter until soft and at room temperature. Add sugar and salt and mix gently until ingredients are well combined. Do not over-mix.

Gently beating the butter ensures that it becomes light and fluffy without overworking it, which is important for creating the right texture. Over-mixing could cause the cookies to be too dense.

Next, add the egg yolk at room temperature and mix. Then, sift in the dry ingredients and gently fold into the dough.

Now, place the finished dough in the refrigerator for about 30 minutes to firm up. It also makes the dough easier to handle when shaping it into a cylinder. And, once cooled and set, divide the dough in two and shape it into a cylinder 17 cm long and 2.2 cm in diameter.

After resting in the refrigerator for about an hour, cut the dough with a knife to a thickness of 1.5 cm, then coat with sugar

Then, bake in a preheated oven at 320 °F for 24 minutes. The baking time of 24 minutes is designed to produce a lightly golden edge while maintaining the cookie’s soft, melt-in-your-mouth texture. Keep an eye on the cookies near the end of the baking time to ensure they don’t over-bake, as ovens can vary in temperature.

Lastly, enjoy your matcha sable cookies! These matcha sable cookies are perfect on their own or served alongside a cup of traditional Japanese green tea or a latte. You can also pair them with other treats for a delightful dessert spread or serve them at a brunch gathering.

Recipe Notes

• As you roll the dough, pay attention to its consistency to make sure there are no holes in the center.
• If you can’t measure the diameter of the dough, you can estimate it visually. For thickness, aim for a thickness similar to the side of your finger.
• When coating the dough, you can brush it with egg white or water to help the sugar stick.
• When baking, make sure the temperature is not too high. If you are baking a small batch, you can reduce the baking time to 18-20 minutes.
• The baked dough can be stored at room temperature for up to four days. If stored in its unfrozen, baked-in state, it can be stored for up to two months.

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