Easy Japanese Fusion Snickerdoodle Cookies Recipe

Ingredients

• 1 cup all-purpose flour
• 1/4 cup matcha powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup black sesame seeds
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Line an 18x13-inch half sheet pan with parchment paper.
2. In a large mixing bowl (4-quart), whisk together 1 cup of all-purpose flour, 1/4 cup of matcha powder, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/8 tsp of salt until well combined.
3. In a separate large mixing bowl (4-quart), use an electric mixer to cream together 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until light and fluffy, about 2-3 minutes.
4. Add 1 large egg and 1 tsp of vanilla extract to the butter mixture, mixing until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1/2 cup of black sesame seeds for an added crunch.
6. In a small bowl (1-quart), combine 2 tbsp of granulated sugar and 1 tsp of ground cinnamon. Set aside.
7. Using a cookie scoop, drop balls of dough (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them 2 inches apart. Roll each ball in the cinnamon-sugar mixture before placing them back on the baking sheet.
8. Bake in the preheated oven for 16-18 minutes, until the edges are set and the centers may appear slightly underbaked. They will continue to firm up as they cool.
9. Remove the cookies from the oven and let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.