Matcha Snickerdoodles are the genius of William Werner of San Francisco's Craftsman & Wolves. This recipe is a slightly adapted version of the one originally published in Bon Appétit magazine.
Matcha, also called green tea powder, is available at Japanese markets and some supermarkets and online. —Ali Slagle
- Makes 50 cookies
plus 1 1/2 teaspoons matcha, divided
(2 sticks) plus 2 tablespoons unsalted butter, cut into pieces, room temperature
packed light brown sugar
1 1/2 tablespoons
large egg yolk
finely grated lemon zest
white chocolate, chopped
- Whisk flour, baking soda, salt, and 2 tablespoons of matcha in a medium bowl. Using an electric mixer on medium-high speed, beat the butter, brown sugar, and honey in a medium bowl until light and fluffy, about 4 minutes. Add the egg, egg yolk, and lemon zest, and mix until very pale, about 4 minutes.
- Reduce mixer speed to low and, with motor running, add the flour mixture; mix until no dry spots remain. Using a wooden spoon or rubber spatula, mix in the white chocolate.
- Wrap the dough in plastic and chill at least 2 hours and up to 5 days. If chilling more than a few hours, let the dough sit at room temperature for 1 hour to soften before scooping and baking.
- Whisk the 1/2 cup granulated sugar and remaining 1 1/2 teaspoons matcha in a small bowl; set aside.
- Preheat the oven to 350° F. Scoop the dough by the scant tablespoonful onto 2 parchment-lined baking sheets, spacing each about 1 inch apart.
- Bake the cookies, rotating the baking sheet halfway through, until bottoms and edges are barely golden and cooked (top will no longer look wet), 8 to 10 minutes.
- Immediately -- but gently -- toss cookies in the reserved matcha sugar and place on wire racks; let cool. Store cookies airtight at room temperature for up to 2 days.