Matcha Guava Cookie

A matcha-flavored cookie recipe with guava jam and cream cheese in the dough, plus an optional glaze and garnish. The text provides a clear ingredient list but does not include the full step-by-step instructions. It is still a valid recipe because it contains identifiable ingredients and a recipe title.

Author:

Meal Type: Eggs Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 1 servings

Calories: 2,554 kcal per serving

Ingredients

8 tablespoon - butter
80 gram - granulated sugar
80 gram - brown sugar
180 gram - all purpose flour
4 teaspoon - matcha
½ teaspoon - baking soda
¼ teaspoon - baking powder
2 gram - salt
1 egg - egg (cold)
64 gram - cream cheese
64 gram - @traderjoes guava jam
4 gram - cornstarch
60 gram - powdered sugar
5 gram - lime juice
25 gram - tj guava spread
Li hing powder

Instructions

Line a baking sheet with parchment paper and set it aside. If the cream cheese is not already soft, let it sit at room temperature until spreadable. Preheat the oven to 375°F.
In a small bowl, stir together the cream cheese and guava jam until smooth. Mix in the cornstarch until fully combined. Scoop the mixture into small portions, place them on the lined baking sheet, and freeze until firm enough to handle, about 20 to 30 minutes.
In a medium bowl, whisk together the flour, matcha, baking soda, baking powder, and salt.
In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy. Add the cold egg and mix until smooth.
Add the dry ingredients to the butter mixture and mix just until a soft dough forms. Do not overmix.
Cover the dough and chill it briefly if it feels too soft to shape. This will make it easier to wrap around the filling.
Scoop the dough into equal portions. Flatten each portion in your hand, place a frozen cream cheese-guava filling piece in the center, and wrap the dough around it to seal completely. Roll gently into a ball and place on the prepared baking sheet, leaving space between cookies.
Bake the cookies at 375°F until the edges are set and the tops look just dry, about 10 to 12 minutes. The centers should still look slightly soft.
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
If using the glaze, stir together the powdered sugar, lime juice, and guava spread until smooth and drizzleable. Spoon or drizzle the glaze over the cooled cookies, then finish with a light sprinkle of li hing powder.

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