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Matcha Russian Tea Cake
This recipe is a delightful twist on the classic bite-sized buttery, nutty cookie -- Russian tea cakes, also known as snowball cookies or Mexican wedding cookies. The addition of matcha to the dough infuses the cookies with a subtle vegetal green tea flavor and a vibrant green hue to satisfy matcha lovers!
Photo by Amy Raymond
Matcha Russian Tea Cake Recipe
By Joyce Zacharewicz
Prep time:
15 minutes
Cook time:
14 minutes
Servings:
36 cookies
Ingredients
- 1 cup salted butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1 1/2 tablespoons matcha powder
- 1 cup finely chopped walnuts
- 1/3 cup powdered sugar, or more as needed
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter and vanilla together in a medium bowl with an electric mixer until smooth, 2 to 3 minutes.
- Whisk together flour, matcha powder, and ⅓ cup powdered sugar in a separate bowl.
- Add to the butter mixture and stir until just blended. Add walnuts and mix until incorporated; mixture may be crumbly.
- Form the dough into 1-inch balls by rolling between your hands. Place balls 2 inches apart on ungreased cookie sheets.
- Bake in the preheated oven 12-14 minutes, until the edges are just turning golden.
- Remove from the oven and transfer to a wire rack to cool for 15 minutes. Place remaining 1/3 cup powdered sugar in a small bowl. Roll cooled cookies in the powdered sugar twice.
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