Mochi Matcha Cookies

These cookies are very interesting because of their crispy, chewy, and mochi like texture. They cook for a long time at a high temperature, but unfortunately, they're very grainy in texture. 

Beat the butter and sugar until the mixture is light and fluffy, around 10 minutes.

The batter is very light and fluffy still plus the matcha powder adds a fun green tint. 

These cookies spread out a lot when cooked and get a very crisp shell with a soft chewy center. They tasted very grainy which was unfortunate, but still an interesting cookie.

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Recipe

Makes: 18 cookies                    Time: 20 minutes 

Ingredients

• 1 cup white sugar

• 1/2 cup, 1 stick butter

• 2 cups Mochiko sweat rice flour

• 1 tsp baking powder

• 1.5 tsp green tea matcha powder

• 1 tbsp milk powder

• 2 eggs

• 3/4 cup of milk

Directions

1. Preheat over to 400F.

2. Beat the sugar and butter for 10 minutes, or until light and fluffy.

3. Mix in the eggs and milk until combined.

4. Add in all the dry ingredients (half at a time), Mochiko, baking powder, matcha powder, and milk powder until combined.

5. Scoop into 1 tbsp size balls of dough and place on baking sheet. These spread a lot so leave at least 2 inches between them if you want to avoid one large cookie mess.

6. Bake for 20-25 minutes until edges are brown.

Recipe adapted from Niceijou Ramen's Matcha Mochi Cookie.