Mouthwatering Matcha Crème Brûlée Cookies

3 months ago

Rich custard and delicate flavours of green tea makes this a perfect cookie combination!


Matcha Crème Brûlée Cookies

By: Sabrina Go


Sugar Cookies:

2 cups All-purpose flour, plus more for rolling

1/2 tsp Baking powder

1/4 tsp Salt

1/2 cup Unsalted butter, room temperature

1 cup Granulated sugar

1 Large egg

1 tsp Vanilla extract


Matcha Crème Brûlée:

4 tsps Powdered matcha green tea

2 cups Whole milk

1/2 cup Sugar, divided

1/8 tsp Kosher salt

4 Large egg yolks

1/4 cup Cornstarch, sifted

1/2 cup Heavy whipping cream


• Make matcha crème brûlée: Put powdered green tea, milk, ¼ cup sugar, and salt into a saucepot. Bring to a boil, whisking to dissolve the green tea. Turn off heat. Set aside.

• In a separate bowl using an electric mixer, whip the egg yolks and remaining ¼ cup sugar until light in color. Add the sifted cornstarch and whip until smooth, about 2 minutes.

• With mixer on low, slowly add the warm milk mixture. Scrape mixture back into saucepot. Over medium heat, whisk the milk-egg mixture constantly while bringing it to a boil. Let mixture boil 30 seconds, whisking constantly. Use a spatula to scrape into a clean bowl. Let mixture cool to room temperature. Cover with plastic wrap and place in refrigerator. Refrigerate for 1 hour.

• Make the cookies: In large bowl, whisk flour, baking powder, and salt.

• With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla.

• With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks.

• Wrap each disk in cling wrap; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

• Preheat oven to 325F. Line baking sheets with parchment paper. Remove one dough disk from the freezer and let stand 5 to 10 minutes.

• Roll out 1/4” thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters and use your thumb to place a groove or indentation on the cookie for the crème brûlée.

• Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps and cut shapes. Repeat with remaining dough.

• Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks.

• Spoon cooled matcha crème brûlée and smoothen through the groove and sprinkle sugar evenly and torch until caramelized. Serve.

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