Irresistible 10-Minute Matcha Thumbprint Cookies Recipe

You know those recipes that make your kitchen smell like happiness? That’s exactly what happened the first time I made these Matcha Thumbprint Cookies.
I’ll never forget my friend Mika’s face when she bit into one. “Wow, it’s like a tea ceremony and dessert had a baby!” she said through a mouthful of crumbs.

These little green gems are my happy place now. They’re tender matcha cookies with that perfect melt-in-your-mouth texture, each cradling a dollop of sweet strawberry jam.
What I love most is how they look like tiny edible works of art, yet come together so easily. Trust me, once you try that earthy matcha paired with fruity jam, you’ll understand why I keep the ingredients stocked at all times!

Table of Contents

Ingredients for Matcha Thumbprint Cookies

Let’s talk ingredients – because using the right stuff makes all the difference with these cookies. You’ll need:

• 130g all-purpose flour (spooned and leveled, please don’t scoop!)
• 1 tablespoon matcha powder – splurge on ceremonial grade if you can, it gives that gorgeous vibrant green
• 115g unsalted butter softened to that perfect “finger-dent” stage (about 1 hour out of the fridge)
• 70g powdered sugar – sift it if yours is lumpy
• 1 large egg yolk at room temperature (save the white for breakfast!)
• 1 teaspoon vanilla extract – the real stuff, not imitation
• 80g strawberry jam – I like Bonne Maman but any good-quality jam works

Ingredient Notes & Substitutions

That matcha powder? It’s worth getting the good stuff – cheap matcha turns these cookies a sad gray-green. If you must substitute the jam, raspberry or apricot work beautifully too. For a fun twist, try lemon curd! Just warm whatever you use slightly so it’s spreadable. And please, please use real butter – margarine makes these cookies weep (and not in a good way). If you’re out of powdered sugar, you can blitz granulated sugar in a blender until powdery.

How to Make Matcha Thumbprint Cookies

Okay, let’s get these beauties baking! The process is simple, but I’ve got some tricks to make sure your cookies turn out perfect every time.

1. Preheat your oven to 350°F (175°C) – no cheating here! A properly heated oven means even baking. Line your baking sheet with parchment paper (trust me, it’s worth the extra step).
2. In a small bowl, whisk together the flour and matcha powder. You want that gorgeous green color evenly distributed – no clumps allowed!
3. Now for the fun part: grab your electric mixer and beat that softened butter until it’s creamy and pale. This takes about 2 minutes – don’t rush it! Gradually add the powdered sugar and keep beating until the mixture looks like fluffy clouds.
4. Mix in the egg yolk and vanilla extract. The vanilla might seem odd with matcha, but it adds this wonderful depth that makes people go “Hmm, what is that?” in the best way.
5. Add your flour-matcha mixture to the wet ingredients. Here’s my golden rule: mix just until the dough comes together. Overmixing = tough cookies, and we want melt-in-your-mouth tender!

Shaping and Filling the Cookies

This is where the magic happens! Scoop about 1-1.5 tablespoons of dough and smooth balls smooth balls between your palms. Place them about 1.5 inches apart on your prepared baking sheet.

Now for the thumbprint part: I like using the back of a ¼ teaspoon measure to make perfect little wells. Press gently but you want you want an indentation that won’t disappear during baking. Pro tip: dip your thumb or spoon in powdered sugar first to prevent sticking!

Warm your jam slightly (10 seconds in the microwave does wonders) so it’s nice and spreadable. Use about ½ teaspoon per cookie, filling the indentations just to the top. Too and it and it’ll bubble over – we want pretty, not messy!

Tips for Perfect Matcha Thumbprint Cookies

After making these cookies more times than I can count, here are my foolproof secrets:

• Don’t overmix the dough – stop as soon as the flour disappears. Overworked dough means tough cookies, and we want that delicate melt-in-your-mouth texture.
• Chill the dough if it’s too soft – 15 minutes in the fridge makes it easier to handle if your kitchen is warm.
• Use room temperature butter – it creams better with sugar, giving you that perfect cookie structure.
• Let cookies cool completely before moving them – they’re fragile when warm, but firm up beautifully as they cool.
• Rebake any jam that sinks – if your indentations disappear, just press them gently and return to the oven for 1 minute.

Make a festive dessert tray with these and my matcha crinkle cookies, or try something visual with matcha checkerboard cookies.

Variations for Matcha Thumbprint Cookies

Oh, the fun you can have with these little green gems! Once you’ve mastered the basic recipe, try these delicious twists that always impress my friends:

Fruit Swap: Raspberry jam is my go-to alternative – its tartness plays so nicely with the earthy matcha. For something truly special, try passionfruit curd (just be prepared for everyone to beg for the recipe).

Chocolate Love: Drizzle melted white chocolate over the cooled cookies in zigzags. The sweetness balances the matcha perfectly. Or for a decadent surprise, tuck a small piece of dark chocolate in the center before baking!

Nutty Crunch: Roll the dough balls in finely chopped pistachios before making the thumbprint. The nutty crunch and extra green color make these look straight from a Parisian patisserie.

Serving and Storing Matcha Thumbprint Cookies

These cookies taste best at room temperature – that’s when the matcha flavor really shines and the jam reaches perfect gooeyness. For storage, I swear by airtight containers with a sheet of parchment between layers (learned that the hard way after one too many jam-stuck-together disasters!). They’ll keep beautifully for 3 days at room temperature, though let’s be honest – they never last that long in my house. If you must keep them longer, freeze the unfilled cookies and add fresh jam when serving.

Nutritional Information

Just so you know what you’re biting into (not that it stops me from eating three at a time!):

• Calories: 120 per cookie
• Fat: 6g (4g saturated)
• Carbs: 15g
• Sugar: 8g
• Protein: 1g

Remember, these are estimates – your exact numbers might vary slightly depending on your ingredients. But hey, with matcha’s antioxidants and fruit jam’s vitamins, I like to think of these as practically health food… right?

Final Thoughts

There you have it – my absolute favorite way to turn ordinary ingredients into little bites of joy! These Matcha Thumbprint Cookies never fail to make people smile, whether it’s for afternoon tea or as edible gifts. Give them a try and let me know how yours turn out. I bet you’ll fall in love with that perfect matcha-jam combo just like I did. Happy baking, friends!

Matcha Thumbprint Cookies FAQs

I get asked about these cookies all the time – so here are the answers to all your burning matcha cookie questions!

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