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Matcha Cookies

  • Cooking time7 min
  • Prep time15 min
  • Portions 62
recipe image Matcha Cookies

Ingredients

  • 2 1/4 cups (550 mL) all-purpose flour
  • 1 tsp. (5 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 1 cup (250 mL) Becel® with Avocado Oil margarine
  • 1 cup (250 mL) firmly packed light brown sugar
  • 1/4 cup (60 mL) granulated sugar
  • 2 large eggs
  • 1 tsp. (5 mL) vanilla extract
  • 2 Tbsp. (30 mL) matcha green tea powder
  • 3 Tbsp. (45 mL) finely chopped candied ginger, divided
  • 1 cup (250 mL) HERSHEY'S® CHIPITS® White Chocolate Baking Chips, melted
  • 1/4 cup (60 mL) HERSHEY'S® CHIPITS® Dark Chocolate Baking Chips, melted

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Mix Becel® with Avocado Oil margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in matcha green tea powder and 2 Tbsp. (30 mL) candied ginger. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
  3. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
  4. Dip tops of cooled cookies halfway in melted white chocolate. Drizzle with melted dark chocolate and sprinkle with remaining 1 Tbsp. (15 mL) candied ginger.
*Nutrition values do not take into account MUFA, PUFA and Omega values for Hershey’s products.