Description
Delicious matcha thumbprint cookies filled with homemade raspberry chia jam, perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 tablespoons matcha powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 2 tablespoons chia seeds
- 2 tablespoons honey
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, matcha powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Form the dough into balls and place them on a baking sheet lined with parchment paper.
- Make an indentation in the center of each ball with your thumb.
- In a small saucepan, combine the raspberries, chia seeds, and honey. Cook over medium heat until the raspberries break down.
- Fill each indentation in the cookies with the raspberry mixture.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.
Notes
- Store cookies in an airtight container for up to a week.
- Substitute other jams for different flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg