Cherry Matcha Cookies

If your ideal afternoon consists of a creamy iced matcha latte with a little something sweet on the side, these cherry matcha cookies are sure to become your new baking obsession. Even the trendiest coffee shops just discovered this well-balanced and insanely delicious flavor combination, so bringing these cookies to the party will make you look like a culinary genius.

Prep Time:5 mins
Cook Time: 25 mins
Yields:16 serving(s)

Ingredients

• 2 1/4 cups (270 g) all-purpose flour
• 3 Tbsp. matcha powder
• 1 1/4 tsp. kosher salt
• 1 tsp. baking soda
• 1 1/4 cups (250 g) granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 2 large eggs
• 1 tsp. almond extract
• 4 oz. white chocolate bar, coarsely chopped
• 1 cup dried cherries (about 5 oz.)

Directions

Step 1

Arrange a rack in center of oven; preheat to 350°. In a medium bowl, whisk flour, matcha powder, salt, and baking soda.

Step 2

In a large bowl, mix sugar and butter with a wooden spoon until smooth. Add eggs, one at a time, mixing to blend after each addition. Stir in almond extract until combined.

Step 3

Add dry ingredients and gently stir with a rubber spatula until just combined. Fold in chocolate and cherries.

Step 4

Using a large cookie scoop (about 3 Tbsp.), scoop dough onto 3 parchment-lined baking sheets, spacing 3″ apart (or working in batches with clean parchment-lined sheets).

Step 5

Bake cookies until edges are just set and lightly golden, 13 to 15 minutes. Transfer to wire racks and let cool on sheets.

Recipe tip:
Beware of overbaking here. The cookies may still look slightly underdone in the center at 15 minutes, but they’ll continue to set as they cool, giving you that ideal chewy texture.

Storage:
Store cookies in an airtight container at room temperature for up to 4 days. You can also freeze the scooped dough balls for up to 2 months. Bake them straight from frozen, adding an extra minute or two to the bake time.