Matcha Thumbprint Cookie Recipe

Method

Cookie Dough Preparation: Place SwissBake® Matcha Cookie Mix into a planetary mixer bowl fitted with a paddle attachment. Add the cold cubed butter and chilled water. Mix on slow speed for 3–4 minutes until the butter is fully incorporated into the mix and the texture resembles coarse green sand. Continue mixing on slow speed for only 45–60 seconds, stopping as soon as the dough clumps together into a cohesive mass. Do not overmix, as excess mixing will reduce the short texture and may make the cookies tough or rubbery.

Scaling & Sugar Coating: Divide the prepared dough into uniform 30g to 35g balls. Coat each dough ball generously in icing sugar, ensuring the surface is heavily covered. Place the coated dough balls on a parchment-lined baking tray with sufficient spacing between each piece.

Baking: Preheat the deck oven to 160°C top heat and 160°C bottom heat, or use a convection oven at 170°C. Bake the cookies for 12–14 minutes with the vent closed. The icing sugar coating should form visible white “islands” or cracks, with the green matcha dough showing through underneath.

Thumbprint Formation & Filling: Remove the cookies from the oven. While they are still hot, use your thumb or a rounded tool to press a deep indentation into the centre of each cookie. Allow the cookies to cool completely on the baking tray before handling to prevent breakage. Once fully cooled, pipe approximately 8–10 g of cherry fruit filling into the centre of each indentation.

Cooling & Storage: After filling, allow the cookies to settle before packing. Store in airtight containers to maintain texture and protect the icing sugar finish from humidity.

• Shelf Life: 15–20 days ambient, stored in airtight containers