Kayla is a self-taught home cook and baker. Growing up with her grandparents, she would spend hours in front of the TV watching the Food Network. She and her grandmother would mold play-dough into different fruits and vegetables while watching cooking shows and have contests to see who made the most realistic dish. Eventually, Kayla moved on from play-dough and began to work with real food. On her blog, enrootkitchen.com, you’ll find recipes made from scratch for the home cook and baker ranging from all skill levels! She also showcases these dishes on her Instagram: @enrootkitchen.
a little bit about the recipe
These matcha blossom cookies are soft, lightly chewy, and full of cozy matcha flavor. They’re sweet, earthy, and just a little fancy (AKA... perfect for any matcha lover).
ACTIVE: 15m
INACTIVE: 11m
TOTAL: 26m
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directions
Preheat your oven to 350 degrees Fahrenheit.
Cream the softened butter and both sugars together until combined. Then, add the vanilla extract and egg. Mix again and set to the side.
Whisk the flour, matcha powder, and salt in a separate bowl until combined. Add to the butter/sugar mixture and blend until fully incorparated.
Shape the dough into balls with your hands and place on a baking sheet. Bake for 12 minutes.
Place a Hershey kiss in the center of each cookie immediately after coming out of the oven. Let sit for about 10 minutes, then enjoy!
expiry
Store in airtight container on the counter for up to 4 days.
tips
If you’d like the Hershey kisses to stay upright (AKA, their true form) you can wait 5 minutes to place them into the cookies. I like the melted pools of Hershey kisses so I add them in right away, but either way works! Just don’t take too long or it’ll be hard to add them into the cookie at all.
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
