We've been back at it in the Cusa Tea test kitchen, this time looking for ways to use our earthy green tea in recipes. While our recent Chai Snickerdoodles and Chai Cheesecake Muffins have been great fall hits, we decided to try something that green tea lovers might enjoy, too.
Inspired by recipes that use matcha, we asked ourselves - will our green tea offer a robust flavor profile, especially in a slightly sweet dessert?
The answer is yes! The subtle green tea flavor comes through nicely and is complemented by the cardamom. The fact that these cookies are a less sweet variety helps those earthy flavors come through even more.
We used one full box of our green tea sticks, which you can now get for less with our bulk sachet pricing options.
Yield: 24-36 cookies
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp ground cardamom
- 3/4 cups sugar
- 2/3 cup canola oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 10 sticks (one box) of Organic Green Tea
- 1/4 cup (or less) confectioners' (powdered) sugar
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl with 2oz. hot water, empty packets, a couple at a time, and swirl or stir to fully dissolve. Repeat for all 10 packets until you have 2oz. of very concentrated green tea.
In a medium bowl, whisk together flour, baking powder, salt and cardamom.
In another bowl, whisk sugar, oil, eggs, vanilla and almond extract. Stir the green tea into the wet ingredients and then stir all wet ingredients into the dry ingredients.
Using a small ice cream scoop, spoon or tablespoon, scoop 1 tablespoon-sized chunks of dough and roll each into a ball. Place each ball on the baking sheet, about 2 inches apart. Refrigerate for at least 20 minutes.
Bake the cookies for 10 minutes, until they are set at the edges and lightly browned on the bottom. Let cool for 10 minutes.
Using a sieve or fine mesh strainer, lightly dust cookies with powdered sugar.
(Hint: Serve with some hot Organic Green Tea!)