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
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
In This Recipe
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.