Matcha Thumbprint Cookies with Red Bean Paste

I’m looking for something a little different for my Christmas cookie exchange this year. These cookies are the colours of the season, red and green. The original recipe ended up too dry, so I added egg white and water. I took out some of the sugar as the matcha was sweetened. It seemed affordable at $18 a bag, as the pure fetched $30 for a Chinese teacup sized amount. These turned out surprisingly well. For the cookie exchange, I will probably omit the red bean paste it it makes it a little messy to store.

Matcha Thumbprint Cookies With Red Bean Paste

Makes 15- 17 cookies

1 cup               all-purpose flour
¼ cup             brown rice flour (can be substituted with all-purpose)
2 tsp                pure or sweetened matcha powder
¼ tsp              baking soda
¼ tsp              salt
¼  C                unsalted butter, at room temperature
½ C + 2 tbs    sugar, if using sweetened matcha, reduce to 6 tbs
1                        large egg
½  tsp              vanilla extract
¼ C                  water

A little red bean paste

  • In a medium bowl, sift together the flours, baking soda, matcha and salt.
  • Using a stand mixer, cream together the butter and sugar until light and fluffy.
  • Add the egg and vanilla and beat until combined. Scrape down the sides of the bowl and mix for another 30 seconds.
  • On low speed, add the flour/matcha mixture and mix until fully incorporated. Add water if too dry.
  • Form into a ball or disc and cover with plastic wrap. Refrigerate for 15 minutes.
  • Preheat oven to 350F.
  • Position rack in the middle of the oven.
  • Roll the dough into 1-inch balls and bake them for 12 minutes.
  • Remove from oven and make a dent in each cookie (you can use your thumb but I don’t like a burnt thumb so I used the back of a ½ tsp measure).
  • Fill cookies with red bean paste.
  • Place the cookies back into the oven for 8 more minutes .
  • If you like your cookies crisper you can go for more time.  These are still chewy in the middle.
  • Remove cookies from oven and let cool on cookie sheets for 5 minutes. Transfer to a wire rack to finish cooling.




This recipe was modified and inspired from: