Matcha Raspberry Jam Thumbprint Cookies (+Gluten Free Option)

I like raspberry jam, I like matcha, and I like cookies. So I put ‘em together.

That’s it. Read on!

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The Recipe

Time allotment

Prep Time: 10 minutes

Baking time: 11 minutes

Total Time: 21 minutes

Yield: 20-22 Thumbprint Cookies

Cooking Utensils

• Bowls

• Upright / Handheld mixer - OR - Whisk

• Measuring cups + spoons

• Baking tray

• Cooking spray/ parchment paper

Ingredients

• 1 cup (250g) unsalted butter

• 1 cup (200g) granulated sugar

• 1 egg yolk

• 2 tsp vanilla extract

• 3-4 tsp culinary-grade matcha

• 2 1/2 cups (300g) preferred baking flour

  • If using gluten free flour, use 2 1/2 cups (300g) baking flour + 1/2 tsp xanthan gum (I used Bob’s Red Mill 1-to-1 Baking Flour, and therefore added no extra xanthan gum)

• 1/2 tsp salt

• 1/2 cup (115g) raspberry jam

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Instructions

1. Preheat oven at 350°F (180°C)

2. In a medium bowl, cream together 1 cup (250g) unsalted butter, 1 cup (200g) granulated sugar and 2 tsp vanilla extract

3. Mix in 1 egg yolk

4. Mix in 2 1/2 cups (300g) preferred baking flour, 3-4 tsp culinary-grade matcha, and 1/2 tsp salt

5. Line a baking tray with parchment paper - OR - cooking spray

6. Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray

7. With your thumb (or a small spoon), create small indents in the cookies

8. Fill the idents with raspberry jam

   1. Don’t overfill the cookies - the jam might spill over!

9. Bake the thumbprint cookies in the oven at 350°F (180°C) for 10-11 minutes

10. Take them out, and allow to cool for a minimum of 15 minutes

11. Enjoy!

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Thank you for reading this, lovely! Happy baking!

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