Matcha Thumbprint Cookies with Red Bean Paste (Soft Buttery Green Tea Cookies)
These matcha thumbprint cookies with red bean paste are soft, buttery green tea cookies filled with sweet anko. Made with real matcha powder, they have a delicate shortbread texture and a smooth red bean center. Perfect for tea time, holidays, or an elegant Asian-inspired cookie recipe.
Servings 24 cookies
Calories 140kcal
Cost $7 for entire recipe
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- small cookie scoop (optional)
- Measuring cups and spoons
- Small spoon (for thumbprints)
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons matcha powder sifted
- 1/4 teaspoon salt
- 1/2 cup red bean paste anko
Optional:
- 2 tablespoons sugar for rolling
Instructions
Step 1: Cream Butter and Sugar
- In a large bowl, beat butter and sugar until smooth and creamy, about 1–2 minutes. Do not overmix.
Step 2: Add Egg Yolk and Vanilla
- Mix in egg yolk and vanilla until fully combined.
Step 3: Add Dry Ingredients
- Whisk together flour, matcha powder, and salt. Add to the butter mixture and mix just until a soft dough forms.
Step 4: Chill Dough
- Chill dough for 20 minutes if it feels soft.
Step 5: Shape Cookies
- Roll dough into 1 tablespoon balls. Optionally roll in sugar. Place on parchment-lined baking sheet.
Step 6: Make Thumbprints
- Press a thumb or spoon gently into the center of each dough ball.
Step 7: Fill
- Add about 1/2 teaspoon red bean paste into each indentation.
Step 8: Bake
- Bake at 350°F (175°C) for 11–12 minutes, until edges are set and bottoms are lightly golden. Tops should remain green.
- Cool completely before serving.
Notes
Use culinary grade matcha powder for the best color and smooth green tea flavor. Avoid ceremonial matcha, which is more expensive and not ideal for baking.
Sift the matcha powder before mixing to prevent clumps and ensure even flavor throughout the cookies.
Do not overmix the dough once the flour is added, or the cookies may become dense instead of tender.
Chill the dough if it feels too soft. This helps the matcha thumbprint cookies hold their shape while baking.
Use smooth red bean paste (anko) for clean centers, or chunky anko for more texture. Both work well in this matcha cookie recipe.
Press the thumbprint gently and not too deep, as the cookies will spread slightly while baking.
Do not overfill with red bean paste. About 1/2 teaspoon per cookie is ideal.
Bake just until the edges are set. Overbaking will dull the green color and dry out the matcha cookies.
These matcha thumbprint cookies firm up as they cool, so allow them to rest on the baking sheet for a few minutes before transferring.
For extra flavor, drizzle with white chocolate or dust lightly with powdered sugar before serving.