Soft matcha cookies with a strawberry filling screams of spring with edible flowers pressed into their surfaces.
A word on the inspiration behind these cookies and on the sweet treats themselves – as much as I would love to claim credit for this idea of using a single whole flower as cookie decoration material, doing so would be a lie because some ingenious (probably) Japanese folks have beaten me to the chase, knowledge courtesy of Instagram. However, I did put my own spin on this cookie situation by using matcha flavoured dough instead of a plain one to provide a colour contrast that would really showcase the vibrant hues of the flowers. The pretty scalloped edges don’t hurt either. 
The cookie sandwich version was completely impromptu – I realised I had some strawberries lying around and I couldn’t pass up creating a little pink and green combo. I took a mixture of cream cheese, unsalted butter and melted white chocolate in the ratio of 3 (45g) : 1 (15g) : 1 (15g) and one finely chopped strawberry and managed to make about 10 cookie sandwiches. I made these purely for aesthetic reasons at first but they turned out to be so delicious especially after you let all the flavours meld together after a day in the fridge.
Spring is Coming: Matcha Flower Cookie Sandwiches
- Total Time: 57 minutes
- Yield: 10 cookie sandwiches 1x
Description
Delight in these soft matcha cookies adorned with edible flowers and filled with a luscious strawberry cream cheese filling, perfect for a springtime treat.
Ingredients
- 120 grams all-purpose flour
- 8 grams matcha powder
- 85 grams unsalted butter, softened
- 65 grams icing sugar, sifted
- Pinch of salt
- 1 large egg yolk
- Edible flowers
- 45 grams cream cheese
- 15 grams unsalted butter
- 15 grams white chocolate, melted
- 1 strawberry, finely chopped
Instructions
- Sift the flour and matcha powder together into a bowl. Set aside.
- In a separate bowl, beat the softened butter, icing sugar, and salt together until combined, being careful not to incorporate too much air.
- Add the egg yolk to the butter mixture and mix until just combined.
- Gradually add the flour and matcha mixture to the wet ingredients, mixing until a dough forms.
- Roll the dough out to about 1/4 inch thickness and cut into desired shapes with a cookie cutter. Press an edible flower onto each cookie.
- Chill the cookies in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the chilled cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack.
- For the filling, mix the cream cheese, unsalted butter, melted white chocolate, and finely chopped strawberry until smooth.
- Spread the strawberry filling on the bottom side of a cookie and sandwich with another cookie. Repeat with remaining cookies.
- Refrigerate the cookie sandwiches for at least a day to allow the flavors to meld together before serving.
Notes
Refrigerate the cookie sandwiches for at least a day to enhance the flavor. Use fresh edible flowers for the best appearance. Store cookies in an airtight container in the fridge for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 180
- Sugar: 8
- Sodium: 50
- Fat: 12
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 35
Frequently Asked Questions
What type of flowers can I use to decorate the cookies?
You can use edible flowers like pansies or violas, which are commonly used for cookie decoration and will complement the matcha color nicely.
How should I store the cookie sandwiches after making them?
Store the cookie sandwiches in the refrigerator to allow the flavors to meld, and they can be kept for up to 3 days.
Can I substitute the strawberries in the filling with another fruit?
Yes, you can substitute the strawberries with other fruits like raspberries or blueberries, but be aware that this may alter the flavor profile.
