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Matcha Black Sesame Cookies

Matcha Brown Butter Sandwich Cookies

Course Dessert
Cuisine Japanese
Servings 12 sandwich cookies

Ingredients
  

For the Matcha Brown Butter Sesame Cookies

  • 2 ¼ cups bread flour 270g
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 ½ cups granulated sugar 300g
  • cup oil 66g
  • 6 teaspoons butter, melted 18g
  • 2 tablespoons shortening 11.5g
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 1 tablespoon matcha powder
  • 3 tablespoons black sesame seeds
  • 1 tablespoons milk room temperature

Brown Butter Matcha Frosting

  • 12 tablespoons butter browned, still melted but cooled 170g*after browning butter it will be less
  • 12 tablespoons butter, very soft 170g
  • 3 ½ cups powdered sugar 454g
  • 1 tablespoons plus 1 teaspoon matcha powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt

Instructions
 

To make the Matcha Brown Butter Cookies

  • Whisk flour, baking power, baking soda, and salt in a bowl, set aside.
  • In a stand mixer fitted with a paddle attachment, beat sugar, shortening, and butter for 3 minutes on medium speed, scraping bowl frequently. Decrease speed to low, adding the vanilla, eggs, and matcha, again scraping the bowl. Gradually incorporate in dry mixture, followed by the black sesame seeds.
  • Using an ice cream scoop, portion out the dough, placing it onto a parchment lined sheet pan. Flatten the scoops of dough into a hockey puck like disk. Let cookie dough chill for 1 to 2 hours.
  • Arrange rack into center of oven. Preheat oven to 350 degrees F. Arrange cookies so there is a 2 to 3 inch space between each cookie. Bake cookies, one sheet at a time, 7 to 9 minutes. The cookies will look raw in the middle but start to look gold on the bottom edges. Let cookies cool on rack for 5 minutes, before transferring. Refrigerate until ready to assemble.

To make the Brown Butter Matcha Frosting

  • In the stand mixer fitted with a paddle attachment beat brown butter and butter until completely blended into a uniform texture, about 3 to 4 minutes on medium speed. Lower mixer speed to low, gradually adding powdered sugar, matcha, vanilla, and salt. Raise speed only to medium to incorporate smoothly. You don't want air bubbles so don't raise speed too high.

To assemble the Matcha Brown Butter Sandwich Cookies

  • Spread frosting onto cookies pressing together to spread frosting. Ideally refrigerate for 30 minutes to firm the sandwich cookies together.

Notes

recipes adapted and modified from Cooks Illustrated 
Keyword Black Sesame, Matcha