Green Tea Thumbprints with Three Different Fillings
Delight your taste buds with these beautifully unique Green Tea Thumbprints with Three Different Fillings—a matcha-inspired twist on the classic thumbprint cookie. These buttery, tender cookies are infused with the earthy flavor of premium matcha powder, creating a stunning green hue that’s as pleasing to the eye as it is to the palate. Each cookie is filled with one of three irresistible options: sweet and tangy berry jam, luscious lemon curd, or rich and velvety dark chocolate ganache, offering a trio of flavors to suit every craving. Perfect for afternoon tea, holiday cookie platters, or an indulgent snack, this recipe is as easy to make as it is impressive to serve. Ready in under 40 minutes, these matcha thumbprint cookies are a showstopping treat that combines indulgence and sophistication in every bite.
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Recipe Information
Ingredients
- 200 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 2 tablespoons matcha powder
- 0.25 teaspoons salt
- 3 tablespoons berry jam (e.g., raspberry or strawberry)
- 3 tablespoons lemon curd
- 50 grams dark chocolate chips
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
Add the egg yolk and vanilla extract to the butter mixture and mix until well combined.
Sift together the all-purpose flour, matcha powder, and salt in a separate bowl.
Gradually add the dry ingredients to the wet ingredients and mix just until the dough comes together. Do not overmix.
Scoop out approximately 1 tablespoon of dough at a time and roll it into a ball. Place the balls onto the prepared baking sheet, leaving about 2 inches apart.
Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie.
Place the baking sheet into the preheated oven and bake for 12-15 minutes, or until the edges are set and lightly golden.
While the cookies are cooling, prepare the chocolate ganache by melting the dark chocolate chips and heavy cream together in a small heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth. Let cool slightly.
Once the cookies have cooled completely, fill one-third of the indents with berry jam, another third with lemon curd, and the remaining third with the chocolate ganache using a teaspoon or piping bag for precision.
Allow the cookies to set for 10 minutes (place in the refrigerator for quicker results), then serve.
Nutrition Facts
Calories |
144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 6.5 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 34 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
