Green Tea Filled Oreo Cookies {Matcha}

Anyone down for some green tea oreo cookies?

I wanted to bake some green tea blondies with green tea oreos, but I couldn’t find the green tea oreos at a nearby supermarket.

I know I could’ve gotten the regular oreos and replaced the cream fillings, but where’s fun in that, huh? So I got started with these cookies. ;)

They do not come out hard from the oven like the store-bought oreo cookies. They’re a little on the cake-y side fresh out of the oven but they set (harden up) nicely in the refrigerator with time (kinda like a cheesecake! You gotta give them some time).

Refrigerate them in an air-tight container for a couple of day, and I guarantee you the texture gets even better on the next day (or the third)!

They’re also VERY easy and pretty fun to make. With these, I managed some marvelous green tea blondies! Stay tuned!

Preparation Time 15 minutes

Baking Time 15 minutes Serving Size About 18 sandwich cookies

(36 individual cookies)

Ingredients

Cookie

1 cup (120g) of All-purpose Flour
1/2 cup (75g) of Unsweetened Cocoa Powder
1/2 cup (100g) of Granulated Sugar, or increase by another 2 tbsp (25g) if not filling with cream
1/4 tsp of Baking Soda
1/2 tsp Salt
1 Large Egg
1 stick (110g) of Butter, softened to room temperature

Cream Filling

50g of Butter, softened to room temperature
1 cup (120g) of Powdered Sugar
1/2 tsp of Green Tea Powder
1/4 tsp of Milk, optional in case you want softer cream filling

Instructions

1. [Dry Ingredients] Sift together the flour, cocoa powder, and baking soda into a large bowl. Set aside.

2. [Wet Ingredients] In a separate bowl, beat together (either using a mixer or a fork) softened butter, sugar, and salt until it's light and fluffy. Add the egg to the butter mixture. Mix well.

3. [Combine Ingredients] Slowly add the dry ingredients into the wet ingredients while mixing well until fully combined. You will have a very thick cookie dough.

4. Flatten the dough (the shape of it does not really matter -- just flatten it), wrap it in a plastic wrap, and refrigerate it for at least 1 hour.

5. After 1 hour, take out the dough. Divide the dough into two and keep one half in the refrigerator while you work with the other half.

6. At this point, preheat the oven to 325˚F (160˚C).

7. Place a parchment paper on a flat surface where you'll roll out the dough. This is going to make it easy to lift up the cut pieces of dough. Now, place a plastic wrap (or another parchment paper) on top of the dough. Roll out the dough into a layer of 1/4 inch (0.5cm) thickness. The cookies will puff up a little bit in the oven, but not much. So whatever thickness you have here plus a little will become the thickness of the cookies.

8. Using a small cookie cutter (or a champagne glass like I did), cut the dough into individual round cookies. Place the cut cookies on a lined baking pan.

9. Put the scapes together and add it to the other half of the dough from the refrigerator. Now, roll it out again, cut the dough. Repeat this process until you've used up the dough.

10. Place the baking pan with the cookies on in the oven and bake for 15 minutes.

Cream Filling

11. Sift powdered sugar and green tea powder together in a bowl with the softened butter. Beat all together until fluffy.

12. Assemble the sandwich cookies.

Tips

If you have time (and patience), chill the assembled cookies in the refrigerator (in an air-tight container) for 4 hours or overnight to harden up the cream filling and the cookies. Take out the number of cookies you want to eat, and leave them on the kitchen counter for 10-15 minutes to bring them to room temperature before consuming.
They will taste good (=not go stale) for about 3-4 days in an air-tight container when stored in the refrigerator.