Wonderful blueberry coffee cake with a crumb topping. This recipe came from a local B&B, however since I have diabetes, I used sugar replacements in place of all of the sugar. I’ve had a lot of compliments, including, “I can’t believe it’s sugar free.” If you’d like, you can add the sugar back in. In either case, it’s fantastic.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 25 |
| Yield: | 25 cookies |
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup white sugar, plus more for topping
- 2 cups all-purpose flour
- 2 tablespoons green tea powder (matcha), or more to taste
- ¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Place a sheet of parchment paper or plastic wrap on a work surface and dust with flour. Line a baking sheet with parchment paper.
- Beat butter in a bowl using an electric mixer until fluffy, about 3 minutes. Add 3/4 cup sugar and continue beating until mixture is lighter in color, about 2 minutes more.
- Mix flour, green tea powder, and salt together in a separate bowl; gradually add to creamed butter mixture, beating on low speed until dough sticks together. Roll dough to 1/4-inch thickness on the floured parchment paper; cut into 2-inch cookies or bars. Roll remaining dough and cut into more cookies until all the dough is used. Refrigerate for 10 minutes.
- Carefully transfer cookies to the prepared baking sheet. Sprinkle sugar over each cookie.
- Bake in the preheated oven until firm and barely starting to turn golden, about 15 minutes. Cool completely.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 25 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe as written and really liked it! Delicious buttery shortbread cookies with a little extra flavor.
This is so good. I will surely make it again. I have added my leftover white chocolate chips and slivered almonds coz we love nuts and the kids love chocolate however I reduced the sugar since the chocolate is sweet enough. The kids loved it. So simple to make for a novice baker like me. Thanks for sharing this recipes.
These were much tastier than I expected and very easy to make. I was surprised how soft the dough ended up being. It had the same consistency of kinetic sand. That made rolling it a small challenge, but not impossible. The first tray I made, I forgot to add the sprinkle of sugar on top, but now having tasted it both with and without the extra sugar, it isn’t much different. I’m glad I found this recipe. It’s a perfect treat for Spring with its bright green color and light refreshing taste.
Was very easy to make. Buttery and not overwhelmingly sweet. I had to add /14 teaspoon of green tea. I used high grade culinary matcha green tea. The color and the taste was perfect.
I had a hard time getting the dough to stick together. It seemed rather dry and crumbly, and I had to press it together to get the dough to stick to itself. I couldn’t roll it out, or roll it into balls, so I shaped small walnut-sized balls as best I could, rolled in sugar, then flattened on the baking sheet. Other than that, tastes like I expected it would: buttery with the flavor of green tea.