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This recipe has been my absolute favorite way to impress guests with a colorful twist on classic cookies. The beautiful swirl of earthy matcha green and sweet purple ube creates an eye-catching treat that tastes as amazing as it looks.
I first made these cookies for a multicultural potluck and they disappeared faster than anything else on the table. My Japanese friend and Filipino neighbor both claimed them as "their" traditional cookie with a modern twist!
Ingredients
- All-purpose flour 355 g ensures the perfect cookie texture and structure
- Baking soda gives just the right amount of rise without making them cakey
- Kosher salt balances the sweetness for a more complex flavor
- Unsalted butter room temperature is crucial for proper creaming with sugar
- Granulated sugar provides sweetness and helps create those crisp edges
- Whole egg plus extra yolk creates richness and chewiness
- Matcha powder use ceremonial grade for the most vibrant green color
- Ube extract Butterfly brand offers the most authentic purple sweet potato flavor
- Extra sugar for rolling adds a delightful crunch to the exterior
Step-by-Step Instructions
- Prepare the Oven and Pans
- Preheat oven to 350°F and line baking sheets with parchment paper. Proper temperature is crucial for these cookies to spread correctly and maintain their vibrant colors.
- Cream Butter and Sugar
- Beat butter and sugar for a full 3 minutes until light and fluffy. This step incorporates air into the dough creating the perfect cookie texture do not rush this step.
- Add Eggs
- Incorporate the whole egg and extra yolk one at a time mixing well after each addition. The extra yolk adds richness and contributes to the chewy texture that makes these cookies irresistible.
- Combine Dry Ingredients
- Whisk flour baking soda and salt thoroughly to ensure even distribution of leavening agents. This prevents any bitter baking soda spots in your finished cookies.
- Mix Wet and Dry
- Gradually add flour mixture to wet ingredients mixing just until combined. Overmixing develops gluten making tough cookies so stop as soon as no dry flour remains.
- Create Flavored Doughs
- Divide dough equally and mix matcha powder into one half and ube extract into the other. Work quickly but thoroughly to achieve even color distribution in both doughs.
- Portion and Combine
- Scoop equal portions of each dough about 25g each and press together to form marbled balls. The contrast between green and purple becomes more pronounced after baking.
- Roll in Sugar
- Roll each combined dough ball in granulated sugar covering the entire surface. This creates a subtle sparkle and slight crunch on the finished cookies.
- Arrange on Baking Sheets
- Place 6 cookies per sheet with ample space between them. These cookies spread considerably during baking so proper spacing prevents them from merging together.
- Bake to Perfection
- Bake one sheet at a time for 10 to 12 minutes until edges are set but centers remain slightly soft. The cookies will continue cooking from residual heat after removal from oven.
- Cool Properly
- Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack. This brief cooling period allows them to firm up enough to move without breaking.
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My favorite part about these cookies is watching peoples faces when they take their first bite. They expect something exotic or unusual but instead get a perfectly balanced familiar cookie with subtle new flavors that make them reach for seconds immediately.
The Perfect Matcha
The quality of your matcha powder makes all the difference in these cookies. Culinary grade matcha will work but ceremonial grade provides a brighter color and more complex flavor profile. Look for matcha that has a vibrant green color and smells fresh and grassy. Lower quality matcha can taste bitter and produce a duller olive color in the finished cookies.
Ube Extract Matters
Butterfly brand ube extract is strongly recommended for its concentrated flavor and vibrant purple color. Other brands like McCormick tend to be more diluted requiring more extract and potentially throwing off the liquid balance in your dough. If you can find it Filipino grocery stores often carry this authentic extract or you can order it online. The distinctive sweet nutty flavor of ube cannot be substituted with food coloring alone.
Make Ahead Options
The cookie dough can be prepared up to 24 hours in advance and refrigerated. If you choose this route allow the dough to come back to room temperature before scooping and baking. You can also freeze the shaped unbaked cookie dough balls for up to 3 months. When ready to bake add 1 to 2 minutes to the baking time no need to thaw first. Already baked cookies freeze beautifully in airtight containers for up to 2 months.
Serving Suggestions
These cookies pair wonderfully with a cup of hojicha green tea latte or taro milk tea to complement the Asian flavors. For a dessert platter include them alongside black sesame cookies ube crinkles or matcha shortbread to create a cohesive theme. They also make excellent ice cream sandwich cookies especially with vanilla or coconut ice cream between them.
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Recipe FAQs
- → What makes these cookies different from regular cookies?
These cookies stand out with their unique flavor profile combining earthy Japanese matcha and sweet Filipino ube (purple yam), creating not only a distinctive taste but also a stunning visual contrast of green and purple swirls. The texture is soft and chewy, making them both a treat for the eyes and the palate.
- → Can I use any brand of ube extract?
While you can use any brand available, Butterfly brand ube extract is specifically recommended for this recipe as it's more concentrated in both flavor and color compared to other brands like McCormick. This results in a more vibrant purple color and authentic ube taste in your cookies.
- → How do I get the best green color for the matcha portion?
The vibrancy of the green color depends on the quality of your matcha powder. Higher-grade ceremonial matcha will give you a richer, more vibrant green color than culinary-grade matcha. Always sift your matcha powder before incorporating it into the dough to ensure even distribution and prevent clumping.
- → How should I store these cookies and how long will they last?
Store the completely cooled cookies in an airtight container at room temperature for up to three days. For longer storage, you can freeze the baked cookies for up to 3 months. Alternatively, you can freeze the shaped cookie dough balls and bake them fresh as needed, adding 1-2 minutes to the baking time.
- → Can I make these cookies without a stand mixer?
Yes, you can use a handheld electric mixer instead of a stand mixer. If you don't have either, you can cream the butter and sugar by hand with a wooden spoon, though this will require more effort. Just ensure the butter is properly softened to make manual mixing easier.
- → Why do my cookies spread too much during baking?
Excessive spreading could be caused by butter that's too warm, overmixing the dough, or using too little flour. Make sure your butter is softened but not melty, mix just until ingredients are combined, and measure flour correctly. Chilling the dough for 30 minutes before baking can also help prevent spreading.