Green Tea Cream Cheese Sandwich Cookies
How to Make Delicious Green Tea Cream Cheese Sandwich Cookies
As soon as the green tea powder I ordered online arrived, I immediately made these cream cheese sandwich cookies! Thanks to the sweet and sour dried cranberries and the creamy cheese filling, they’re not at all heavy and are incredibly delicious! This recipe yields approximately 22 cookies (11 pairs), based on a 4.5cm diameter.
Cookie Dough- 60g unsalted butter, softened
- 35g granulated sugar
- 1 large egg yolk (L size)
- 103g cake flour
- 7g green tea powder
- 10g almond flour
- 25g dried cranberries
Sandwich Cream- 60g cream cheese, softened
- 15g powdered sugar
- 1 tsp vanilla extract (or rum)
- 60g cream cheese, softened
- 15g powdered sugar
- 1 tsp vanilla extract (or rum)
Cooking Instructions
Step 1
First, place the dried cranberries in a bowl and cover them generously with water. Let them soak for about 30 minutes. This will plump them up, making them softer and distributing them evenly within the cookie dough.
Step 2
After soaking, drain the dried cranberries and spread them on a kitchen towel. Gently press down to remove as much excess water as possible. It’s important to dry them thoroughly, as excess moisture can make the dough too wet.
Step 3
Once dried, finely chop the cranberries with a knife. Chopping them finely ensures they mix well into the dough and provide a pleasant texture in every bite.
Step 4
Now, let’s make the cookie dough. In a mixing bowl, cream the softened butter until smooth using a whisk or an electric mixer. Add the granulated sugar and continue to mix until well combined and no sugar granules are visible, creating a light and fluffy texture.
Step 5
Add the egg yolk to the creamed butter mixture. Mix well until fully incorporated, making sure the yolk doesn’t separate from the butter. Whisk until the mixture is smooth and homogenous.
Step 6
Prepare the dry ingredients by sifting them together. Sift the cake flour, green tea powder, and almond flour into a separate bowl, preferably through a fine-mesh sieve two to three times. This aerates the flour and ensures a smooth, lump-free dough.
Step 7
Add the sifted dry ingredients to the butter mixture. Using a spatula, gently cut and fold the ingredients together. Mix just until the dough becomes crumbly and resembles coarse meal. Then, add the chopped dried cranberries and gently mix them in, being careful not to overwork the dough.
Step 8
Once the dough is crumbly, gently bring it together into a cohesive ball using your hands or the spatula. Avoid overmixing, as this can lead to tough cookies. Just gather it lightly.
Step 9
Wrap the dough ball in plastic wrap or place it in a resealable bag, and refrigerate for about 30 minutes. This chilling period allows the gluten to relax and the dough to firm up, making it easier to roll and cut.
Step 10
After chilling, lightly dust your work surface with flour and roll out the dough to an even thickness of approximately 0.4cm (about 1/8 inch). Consistent thickness is key for even baking. Too thick, and they might not bake through; too thin, and they’ll be fragile.
Step 11
Use your favorite cookie cutter to cut out shapes from the rolled dough. I used a 4.5cm diameter round cutter, but any shape will work beautifully. Re-gather any scraps gently and re-roll to cut more cookies.
Step 12
Place the cut-out cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 160°C (320°F) for about 10 to 15 minutes, or until the edges are lightly golden. Keep an eye on them as oven temperatures can vary.
Step 13
Once baked, let the cookies cool on the baking sheet for a few minutes. They are very delicate when warm and can easily break if moved too soon. Allow them to set slightly on the pan.
Step 14
After they’ve cooled a bit on the baking sheet, carefully transfer the cookies to a wire rack to cool completely. Ensuring they are fully cool before filling is crucial for a clean assembly.
Step 15
To make the sandwich cream, start by creaming the softened cream cheese in a clean bowl until smooth and fluffy.
Step 16
Add the powdered sugar and vanilla extract (or rum) to the cream cheese. Mix until everything is well combined and you have a smooth, spreadable cream. Beat until light and airy.
Step 17
Transfer the prepared cream filling into a piping bag for easy application. If you don’t have a piping bag, a small offset spatula or a butter knife will also work well for spreading.
Step 18
To assemble the cookies, pipe or spread a dollop of cream onto the flat side of one cookie. Aim for a generous but not excessive amount, slightly smaller than the cookie’s surface. Then, place another cookie on top and gently press down to sandwich the filling.
Step 19
Once assembled, place the sandwich cookies in the refrigerator to chill and set the cream filling. Chilling will enhance the flavors and create a delightful contrast between the crisp cookie and the cool, creamy center. Enjoy your homemade treats!
