Make the cream cheese filling that goes inside the cookies.
Melt the butter completely.
In a medium bowl, combine the melted butter, the sugars, and the honey, mixing only until about 50–60% of the sugar granules have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, Jeju matcha powder (from Jeju Island, Korea), baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix with the spatula held upright, cutting through the dough. Keep going until no dry flour is visible.
Refrigerate the dough for 30 minutes to rest.
Divide the rested dough into 150g portions and flatten each one. Place 30g of the cream cheese filling in the center and wrap the dough around it.
Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
Tips
This is a strong matcha base. For a gentler flavor, cut the matcha powder to 80g and add the same amount of all-purpose flour.
Jeju Matcha Cream Cheese Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 150g
- sugar 50g
- dark brown sugar 30g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 350g
- green tea powder (matcha) 150g, Jeju matcha
- baking soda 12g
- cornstarch 20g
- salt 3g
- sweetened cream cheese filling 200g
Instructions
1. Preheat the oven to 200°C.
2. Make the cream cheese filling that goes inside the cookies.
3. Melt the butter completely.
4. In a medium bowl, combine the melted butter, the sugars, and the honey, mixing only until about 50–60% of the sugar granules have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Sift together the all-purpose flour, Jeju matcha powder (from Jeju Island, Korea), baking soda, cornstarch, and salt.
7. Add the sifted dry ingredients to the dough and mix with the spatula held upright, cutting through the dough. Keep going until no dry flour is visible.
8. Refrigerate the dough for 30 minutes to rest.
9. Divide the rested dough into 150g portions and flatten each one. Place 30g of the cream cheese filling in the center and wrap the dough around it.
10. Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/jeju-matcha-cream-cheese-cookie/
Hong's Recipe