Homemade Matcha Oreos

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Happy Monday!

Wanted to something with matcha, I found a good recipe for the cookie part, from Molly Yeh 🙂  Thank you Molly!


For the cookies:

  • 2 cups all-purpose flour
  • 1 cups unsweetened cocoa powder, plus more for dusting*
  • 3/4 tsp salt
  • 1 1/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

For the matcha filling:

  • 130g softened unsalted butter
  • 2 cups icing sugar
  • 1 tsp vanilla extract
  • 2 tsp matcha powder


  1. Preheat oven to 180C.
  2. In a small bowl, whisk together the flour, cocoa powder, and salt.
  3. In the bowl of a stand mixer, cream together the butter and brown sugar until light and fluffy. Mix in the extracts. slowly add the dry ingredient mixture and beat until just combined. It will still be a bit crumbly.
  4. Pour the mixture out onto your work surface and give it a few kneads to bring it all together. If needed, dust your surface with cocoa powder and/or powdered sugar, and working swiftly and carefully, roll out your dough and cut out 2-inch circles. transfer them to your baking sheet, about an inch apart (using a small offset spatula really helps with this step). Re-roll scraps and cut out remaining circles.
  5. This is a super delicate dough, so try not to handle it more than you need to, and if it gets too soft, stick it in the fridge or freezer for a few minutes to firm up.
  6. Bake the cookies for about 20 minutes, or until the tops are no longer shiny. let them cool.
  7. For the filling, whisk butter until pale yellow and fluffy. Mix in the icing sugar cup by cup. Add the matcha powder and then the vanilla extract. Pipe them on!

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For the cocoa powder, I decided to indulge in some Hershey’s cocoa powder and valrhona cocoa powder. Seriously, valrhona is one of the better cocoa powders to use! I got my bottle of valrhona cocoa powder, as well as my matcha baking powder, from Kitchen Capers in Singapore.

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Have a freshly-baked Monday!



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