Matcha Ube Cookies

matcha ube marble sugar cookies arranged in one layer.

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Enjoy a harmonious balance of earthy matcha and sweet, nutty ube! With a soft, chewy texture and a vibrant green and purple swirl, these matcha ube sugar cookies are as delicious as they are beautiful!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American, Filipino, Japanese

Servings:

Author: Maryanne Cabrera

Ingredients

355 g all-purpose flour (2 ¾ cup)
½ teaspoon baking soda
½ teaspoon kosher salt
227 g unsalted butter (1 cup) softened, room temp
350 g granulated sugar (1 ¾ cup)
1 large egg room temp
1 large egg yolk room temp
5 g matcha powder (2 teaspoons)
2 teaspoon ube extract*
granulated sugar as needed for rolling

Instructions

Preheat oven to 350℉. Line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter and sugar until smooth, about 3 minutes. Add in egg and egg yolk. Continue to mix until well combined. Scrape down bowl as needed to ensure thorough mixing.
In a medium bowl, whisk together flour, baking soda, and salt. Add dry mixture to mixing bowl. Mix on low speed until dough comes together. Do not overmix.
Divide dough into two equal portions. Mix sifted matcha powder into one portion. Mix ube extract into second portion.
Use a #50 scoop (slightly larger than a tablespoon) to portion out matcha dough. Each portion will be roughly 25 grams. Repeat with ube dough.
Press together one matcha portion with one ube portion. Form into a ball, then roll in granulated sugar. Repeat until you have used up all the dough.
Place 6 cookies on each baking sheet. Bake cookies one sheet at a time in the center rack of oven*. Bake for 10-12 minutes, until just the edges are set and the cookie has puffed up in the center. Cool cookies on the baking sheet for 5 minutes, then transfer cookies to wire rack to completely cool.
*Cool baking sheet before adding next batch of cookie dough.

Notes

The color of your matcha dough is dependent on the quality of your matcha powder. Higher quality matcha results in a richer, more vibrant green color.
Butterfly and McCormick make the two most popular ube flavor extract. I highly recommend using Butterfly because it is more concentrated in flavor and color.
Store cooled cookies in an airtight container at room temperature for up to three days.

Nutrition