There have been so many new and upcoming bakeries in San Francisco that I’ve been MIA from the kitchen and have been bakery hopping just about every chance I can get. A few weekends ago, I woke up bright and early to buy some fresh pasta from the Ferry Building Farmer’s Market. I made the mistake of showing up with an empty stomach and ended up buying a lot more than just pasta! One of the things I bought was a ginger and white chocolate matcha snicker doodle from Craftsman and Wolves. I’m not very big on snickerdoodles or ginger, but I do fall head over heels for anything matcha. On my bus ride home, I took a little nibble of the cookie and immediately knew I had to remake it at home.
I found a recipe online for ginger and white chocolate snickerdoodles and made a couple changes to add the matcha in. I was pretty happy with these cookies, except there wasn’t enough matcha flavor. Next time, I’d use 4 Tbsp. of matcha in the cookie dough instead of just 1. The cookies came out sweet, fluffy yet chewy, and was so easy to put together!
Ginger & White Chocolate Matcha Snickerdoodles
Recipe Adapted from Tasty Kitchen
Yield: 4 dozen medium sized cookies
2-3/4 C. All-purpose flour minus 1 Tbsp.
1 Tbsp. matcha powder
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1 C. granulated sugar
1/2 C. dark brown sugar
1 C. (2 sticks) unsalted butter, room temperature
1 Tbsp. minced fresh ginger
2 whole eggs
1/4 tsp. vanilla extract
1 C. white chocolate chips (I used ghiradelli)
4 Tbsp. matcha powder
4 Tbsp. granulated sugar
1. Preheat oven to 350F. Line baking sheet with parchment paper or a silpat.
2. In a medium bowl, combine the flour, matcha powder, baking powder, salt, and ground ginger.
3. In a mixer, combine the sugars, butter, and fresh ginger until light and fluffy, about 1 minute. Add the eggs and vanilla and mix until combined. Mix the flour in in two parts. Stop mixing once the cookie dough forms.
4. Fold in the white chocolate chips.
5. In a small bowl or plate, combine COATING ingredients and mix.
6. Scoop out 1 Tbsp. of dough and roll between your hands to create balls. Coat each ball in the coating mixture.
7. Place each cookie dough ball on your lined cookie sheet about 2 inches apart. They will spread during baking.
8. Bake for 12-14 minutes just until the edges turn a very light golden color and the cookie is puffy. Take the cookie sheet out and let sit for 5 minutes before transferring the cookies onto a cooling rack. Eat warm or store in a seal tight container for up to two days.