I’m crazy about these Matcha Strawberry Thumbprint Cookies, and I’m so excited about sharing these with you!
Have you guys ever had Knotts Berry Farm Shortbread Cookies? I’m not sure if they’re a more of a California product. Basically, Knotts Berry Farm was a family-owned farm in Southern California that specialized in berries. When the family sold their food business, the Knotts Berry Farm Shortbread Cookies, which were essentially thumbprint cookies with berry jam, became a grocery store staple (at least in California). I grew up eating this all the time. They were delicious, but as we all know, too much of a good thing can spoil everything.
Fast forward to my adult life and I’m finally coming back around to thumbprint cookies. I wanted to dress up my thumbprint cookies, so I opted to add Matcha Green Tea with a white chocolate drizzle and sesame seeds sprinkled on top. Matcha green tea is one of my favorite baking ingredients so I’m pretty happy with this recipe for Matcha Strawberry Thumbprint Cookies.
20 minPrep Time
30 minCook Time
50 minTotal Time
- 2 1/2 cups All-purpose Flour
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 tablespoons Matcha Green Tea Powder
- 3/4 cup Granulated Sugar
- 1 cup (2 sticks) Unsalted Butter, room temperature
- 1 large Egg
- 1 teaspoon Almond Extract
- 1/2 cup Strawberry Jam
- 1 1/2 cups White Chocolate Chips
- 1/4 cup Sesame Seeds
- Position a rack in the middle of the oven. Preheat to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, salt, and matcha powder.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes.
- Add the egg and almond extract and beat until fully incorporated, about 1 minute.
- With the mixer on low, add the flour mixture, and stir until just combined.
- Cover the dough in a bowl and refrigerate for at least an hour.
- Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie.
- Using a teaspoon, fill each well with jam, being careful not to overfill the wells.
- Bake for about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Put the white chocolate chips in a microwave safe dish and heat for 1 minute at medium heat.
- Using a fork or small whisk, mix the chips so they are melted and fully incorporated. The mixture should look smooth.
- If the mixture still needs to be melted, heat for 10-15 second intervals until the consistency is smooth when mixed.
- Place the cooled cookies on parchment paper. Using a small spoon, drizzle the white chocolate over the tops of the cookies. Sprinkle the sesame seeds over the tops of the cookies.
Adapted from Siobhan's Thumbprint Cookies by Siobhan Adcock
These cookies are pretty addictive and you’ll probably eat an entire batch in one sitting (or maybe that’s just me…). If you need to work them off, try dancing and singing along to this kick-ass 90’s Disney Song Mashup by Todrick Hall featuring Shoshana Bean: