Vibrant Matcha Ube

I came across this sweet treat when I was playing around with two Asian flavors I can't get enough of – grassy Japanese matcha and mellow Filipino ube. What began as kitchen playtime has turned into my go-to dessert when I want friends to try something totally different from regular cookies. These eye-catching split-colored goodies mix the slightly bitter, earthy matcha with the nutty, vanilla-like sweetness of ube in a balanced bite that looks as good as it tastes. The swirly green and purple pattern always gets people talking, and their soft, chewy bite has everyone grabbing more (again and again!).

When I took these to a dinner party a few weeks ago, my buddy's picky seven-year-old – who famously only eats "brown or white stuff" – had one bite and instantly wanted another. Her mom sent me a message that night asking how to make them, saying she'd never seen her kid so pumped about food with such bright colors. That's what's cool about these cookies – they feel normal enough with their chewy texture and sweetness, but have flavors that seem extra special.

Colorful Components

• Matcha powder – This super-fine green tea makes half our dough look and taste amazing. Quality really counts here – cooking grade works fine, but ceremonial matcha gives you brighter green color and smoother taste without bitterness. Keep it cold in your fridge so it stays bright and flavorful.
• Ube extract – This purple yam flavor creates that gorgeous purple shade and unique sweet taste. I always grab Butterfly brand because it packs more color and flavor punch than others. You'll need just a tiny bit, so one small bottle makes tons of batches.
• Butter and eggs at room temp – This might seem like a small thing, but it makes a huge difference for getting that perfect chewy cookie. Cold stuff doesn't mix right, and too-warm ingredients make cookies spread too much while baking.
• One extra egg yolk – It seems tiny, but this addition is key for that soft, tender middle that makes everyone love these cookies. The extra fat from the yolk makes the dough richer and helps nail that chewy texture.
• Sugar for rolling – This final touch adds a bit of sparkle and light crunch outside that works beautifully against the soft inside. It's a quick step that makes both the feel and look of the cookies way better.

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Tasty Cookie Tricks

Getting the butter-sugar mix right:

When you mix butter with sugar, don't cut this step short – the full three minutes helps add air that creates the best texture. Watch for the mix to get noticeably lighter in both color and feel compared to when you started.

Splitting and flavoring:

When you divide the dough, a kitchen scale works wonders for getting equal parts. No scale? Just use a measuring cup to split the dough as evenly as you can. Add matcha to the first part and mix it fully before working with the ube portion to keep the colors from mixing too early.

Making marble patterns:

The easiest way is to grab one scoop of each flavor, press them together, and roll gently into a ball. For cooler swirls, lightly twist the two colors together before rolling. Don't mix too much or you'll lose that awesome two-tone look.

Getting baking just right:

Look for edges that are just set but middles that still seem a bit undercooked. They'll keep cooking on the hot pan after you take them out, so it's better to underbake a little for that perfect chewy center.

Cooling properly:

Let your cookies sit on the baking sheet for all five minutes – they're too soft to move right away. This rest time lets them firm up enough to move to the cooling rack without breaking apart.

My first try with these was mostly good but taught me some stuff too. I tried baking two pans at once, which made them cook unevenly and spread out too much. I've also played with different amounts of matcha powder across several batches and found two teaspoons hits the sweet spot – enough to taste those earthy notes without drowning out the ube flavor or getting bitter.

Wonderful Ways to Enjoy

Make these Matcha Ube Cookies even fancier by serving them with a scoop of vanilla ice cream for a simple but classy dessert. For tea time, put them on a tiered plate with other Asian treats like mochi or taiyaki. They make great gifts wrapped in clear bags tied with colorful ribbon. On a dessert snack board, break some in half to show off the swirled inside alongside other pretty treats.

Tasty Twists

After you've got the basic recipe down, try some fun changes. Toss white chocolate chips into either or both dough parts for creamy sweet bits. Roll finished cookies in black sesame seeds instead of sugar for a nutty coating. During holidays, use cookie cutters instead of making balls – just make sure to chill the dough well first. In spring, push a small dried cherry into each cookie before baking for a seasonal touch.

Keeping Them Fresh

These Matcha Ube Cookies stay soft and chewy for about three days when kept in a sealed container at room temp. Toss in a piece of bread to keep moisture levels good – just swap it out when it gets hard. Want to save them longer? They freeze really well for up to three months – put parchment paper between layers in a freezer container, then let them sit out for about an hour before eating.

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I've baked these Matcha Ube Cookies for so many get-togethers over the years, from family dessert nights to Asian-themed dinner parties. Something about their unique flavor mix and knockout looks makes them special without being too fancy. I love how they bring together two popular Asian ingredients in a familiar cookie format, making them perfect for introducing friends to new tastes. While they might look like you need pro skills, the simple process works great for bakers at any level – just be ready for everyone to ask for your recipe!

Frequently Asked Questions

→ What’s ube and where do I get ube extract?

Ube is a purple yam from the Philippines with a flavor like vanilla and pistachio combined. Ube extract is often in Asian markets, baking specialty stores, or online. Butterfly brand is a great choice for rich color and taste.

→ Which kind of matcha works best?

Go for culinary-grade matcha for bold color and flavor. Higher quality matcha makes greener cookies. Ceremonial grade is fine too, but skip matcha with added sugar.

→ Why don’t my cookie colors match the pictures?

Colors can differ based on your matcha and ube extract quality. High-grade matcha gives brighter greens, and ube extract brands vary in their purple hues. Butterfly brand is a solid pick for vibrant purple.

→ Can I prepare these cookies early?

Absolutely! Store your dough in the fridge for up to 2 days before baking. Let it warm to room temperature first. Or, freeze the shaped balls for 3 months—add an extra minute or two when baking frozen dough.

→ Why bake one tray at a time?

Using a single tray in the middle of the oven helps bake cookies evenly. Baking more trays at once can create uneven heat, so this slow method ensures perfect cookies.

→ Do I need a stand mixer to make these?

Not at all! A hand mixer works, or you can mix manually with a wooden spoon. Soften your butter to make mixing easier. If going by hand, get ready for a bit of arm effort!