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matcha red bean stuffed cookies on wire rack.
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Red Bean Stuffed Matcha Cookies

Soft, chewy matcha sugar cookies filled with a sweet surprise of red bean paste in the center.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Japanese
Servings: 21
Author: Maryanne Cabrera

Ingredients

  • 227 g salted butter (1 cup) softened, room temp
  • 350 g granulated sugar (1 ¾ cup)
  • 10 g matcha powder (about 4 teaspoons) sifted
  • 1 large egg room temp
  • 1 large egg yolk room temp
  • 355 g all-purpose flour (2 ¾ cup)
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt *
  • 120 g sweet red bean paste, fine (about ½ cup) sweetened adzuki paste

Instructions

  • Preheat oven to 350℉. Line two baking sheets with parchment paper. Set aside.
  • n 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. Sift in matcha powder and mix until well incorporated.
    • You can also mix this dough by hand! See my video linked in NOTES for reference.
  • 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.
  • Use a #20 scoop to portion out matcha dough.
  • Use a #100 scoop to portion out sweetened red bean paste.
  • Flatten one portion of matcha cookie dough. Place one portion of red bean filling in center of dough. Wrap dough around filling. Shape dough into a round ball. Place on parchment paper. Repeat with remaining dough and filling.
  • Roll assembled cookie balls in sugar. Arrange on prepared baking sheets, spacing them at least 2-inches apart. Bake cookies on sheet at a time in the center rack of oven. Bake for 10-12 minutes, just until the edges are set. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool to room temperature.

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.
  • Make sure to use sweetened red bean paste. This comes in different textures from chunky to smooth. I prefer to use fine paste for this recipe. 
  • If you choose to use unsalted butter, increase the salt to 1/2 teaspoon
  • Scoop Sizes: #20 scoop is a little over 3 Tablespoons, #100 scoop is a about 2 teaspoons
  • You can also mix this dough by hand (as shown here). 
Store cooled cookies in an airtight container at room temperature for up to three days. 
 

Nutrition

Calories: 221kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 128mg | Potassium: 23mg | Fiber: 1g | Sugar: 19g | Vitamin A: 307IU | Calcium: 7mg | Iron: 1mg