Matcha Thumbprint Cookies with Raspberry Chia Jam
Delightful cookies infused with matcha and filled with homemade raspberry chia jam, perfect for a cozy afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
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).
- Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Combine the flour, matcha powder, baking powder, and salt in another bowl.
- Mix the dry ingredients into the wet ingredients until just combined.
- Form the dough into balls about 1 inch in size and place on a baking sheet lined with parchment paper.
- Make indentations in the center of each ball with your thumb.
- Prepare the jam: cook raspberries, chia seeds, and honey over medium heat for 5-7 minutes.
- Fill each cookie indentation with the jam mixture.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies pair well with green tea or a latte and can be stored in an airtight container for up to one week. They also freeze well for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg