Matcha Checkered Cookies

Beautiful and buttery with a crisp bite, these Matcha Checkered Cookies combine classic vanilla dough with vibrant Familia Ruelas Matcha Tea for a striking checkerboard pattern. Created by Sophia Ruelas, daughter of owner Joe Ruelas, these cookies are as fun to make as they are to enjoy.

 

Ingredients

  • 300g all-purpose flour
  • ½ teaspoon salt
  • 230g unsalted butter (room temperature)
  • 100g granulated sugar
  • 1 egg yolk
  • 1 egg white
  • 1 tablespoon matcha powder Familia Ruelas Matcha Tea
  • 1 tablespoon vanilla extract

 

Instructions

  1. In a medium bowl, stir together flour and salt. Set aside.
  2. In a large bowl, beat the butter until creamy. Add the granulated sugar and mix until smooth and creamy.
  3. Add the egg yolk and vanilla extract and mix until combined.
  4. Slowly add the flour mixture to the butter mixture and mix until mostly combined, leaving a few flour patches.
  5. Divide the dough in half and place one half in a separate bowl. Finish mixing both doughs until no flour patches remain.
  6. Leave one dough plain. To the other dough, sift in the matcha powder and mix until fully incorporated.
  7. On a flat surface, place parchment paper and shape the matcha dough into a rectangle. Use a bench scraper to square the edges.
  8. Place another sheet of parchment on top and roll the dough to about ¼ inch thick, keeping a rectangular shape.
  9. Repeat the same process with the plain dough, making both rectangles roughly the same size. Chill both doughs in the refrigerator for at least 30 minutes or until firm.
  10. Once firm, remove one sheet of parchment from each dough and stack the doughs on top of each other.
  11. Cut the stacked dough in half widthwise. Brush the top of one half with egg white and place the other half on top, alternating the colors. Chill for 15 minutes.
  12. Cut the dough into 12 strips, each with alternating colors.
  13. Lay one strip flat, brush lightly with egg white, and place another strip on top flipped so the colors alternate. Continue stacking 4 strips together. You should end up with three blocks. Chill again for 15 minutes.
  14. Preheat oven to 350°F and line a baking sheet with parchment paper.
  15. Slice each block into ¼ inch thick cookies and place them on the baking sheet about ½ inch apart.
  16. Bake for 13–15 minutes, or until the edges begin to lightly brown.
  17. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

 

Perfect to enjoy alongside a warm cup of Familia Ruelas Matcha Tea.