Matcha Ganache Sandwich Cookies
Two of my favorite things combined into a delicious cookie sandwich.
Ingredients
- 2 cups (240 g) all purpose flour
- 2 tablespoons matcha powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup (90 g) powdered sugar
- 2 egg yolks , at room temperature
Ganache
- 4 oz baker's chocolate, roughly chopped*
- 1/2 cup heavy cream
- 1-2 tsp matcha powder (to taste)
Instructions
- In a medium bowl, combine the flour, matcha powder, and salt.
- In a large bowl, cream the butter and sugar together on medium speed for about 3 minutes (until light and fluffy).
- Turn the mixer to high speed and add the eggs one at a time until combined.
- Turn the mixture to low and add the flour mixture in two portions, mixing until combined each time.
- Split dough in half and roll each portion to 1/4" thick. Refrigerate for one hour. Remove from fridge and cut into 1.5" round shapes. I refrigerate the cookies again for 30 minutes to ensure sure they don't spread.
- Preheat oven to 350°F. Bake for 10 minutes or until edges have set. Cool on baking sheet for 5 minutes before transferring to a cooling rack.
- While the cookies are cooling, make the ganache. Heat heavy cream in a small saucepan on medium heat until it just starts to simmer gently. Pour over chopped chocolate. Wait a minute, then stir until smooth. Add the matcha powder and stir until combined.
- Let ganache sit until it's thick enough to spread. Take one cookie and spread the ganache on the underside. Sandwich it with another cookie.
Notes
Baking Chocolate: Do not use chocolate chips. They contain stabilizers and well not melt well. Use Baker's brand or your preferred brand of baking chocolate.