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Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Matcha Strawberry Snowball Cookies
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- Level: Easy
- Total: 2 hr (includes cooling and chilling time)
- Active: 45 min
- Yield: about 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 113
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 38 mg
These delicate, melt-in-your-mouth matcha snowball cookies hide a creamy strawberry truffle center for a fun surprise in every bite. Matcha and strawberry are a classic pairing, with the sweet, floral berry flavor offering the perfect counterpoint to the tea’s grassy, pleasantly bitter notes. A touch of malted milk powder in the buttery dough rounds out the matcha’s edge and adds a subtle creamy flavor reminiscent of a matcha latte.
- Level: Easy
- Total: 2 hr (includes cooling and chilling time)
- Active: 45 min
- Yield: about 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 113
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 38 mg
Ingredients
Strawberry Filling:
Matcha Dough:
Coating:
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Directions
- For the strawberry filling: Place the freeze-dried strawberries in a resealable plastic bag and crush finely with a mallet or rolling pin.
- Microwave the white chocolate in a medium microwave-safe bowl in 30-second intervals, stirring between each, until melted. Stir in the crushed strawberries. Let cool at room temperature until firm enough to roll, 30 to 45 minutes. Roll into 1/2-teaspoon balls.
- For the matcha dough: Whisk together the flour, milk powder, matcha and salt in a medium bowl; set aside. Combine the butter and confectioners’ sugar in a stand mixer and beat on medium-high speed until creamy, about 2 minutes. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 2 additions, beating until combined. Chill the dough for 30 minutes.
- Meanwhile, arrange oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- For the coating: Whisk together the confectioner’s sugar and matcha in a medium bowl; set aside.
- Scoop tablespoon-size balls of dough and press a strawberry ball in the middle of each one; re-roll to enclose the filling. (You may have some strawberry balls left over.) Arrange 1 inch apart on the prepared baking sheets. Bake, rotating baking sheets top to bottom and front to back halfway through, until the cookies are just set at the edges, about 13 minutes. Let cool on the baking sheets for 5 minutes.
- Roll the warm cookies in the sugar coating and transfer to a wire rack. Let cool completely, then roll in the sugar coating again.
