We adore these cookies for Chinese New Year, which this year runs from February 17 until March 3. The matcha tea not only adds vivid green to the cookies (green traditionally serves a symbol of renewal, and fresh starts—but also can symbolize prosperity); it also delivers a bitter whisper to the cookies, which balances the buttery richness. Happy Chinese New Year!
Ingredients (makes about 24 cookies)
• ¾ cup (1½ sticks) unsalted butter, softened
• ½ cup sugar (granulated or fine cane sugar)
• 1 large egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ cup almond flour
• 2 teaspoons matcha powder
• ½ teaspoon baking powder
• ¼ teaspoon fine sea salt
• Powdered sugar, or a blend of powdered sugar and matcha, for dusting (optional)
Instructions
- Cream butter and sugar until smooth and pale, about 2 minutes.
- Beat in egg and vanilla. Scrape down the bowl.
- Whisk flour, almond flour, matcha, baking powder, and salt in a separate bowl.
- Add dry ingredients to wet and mix just until a soft dough forms.
- Cover and chill 30–45 minutes.
- Heat oven to 350°F. Line a baking sheet with parchment.
- Scoop tablespoon-size portions, roll into balls, and space 2 inches apart.
- Bake 10–12 minutes, until edges are set and centers are tender.
- Cool 5 minutes on the pan, then transfer to a rack. Dust once fully cool.
These cookies are intentionally not very sweet and pair well with tea. Store airtight up to 3 days, or freeze for 1 month.
