These matcha frog thumbprint cookies are buttery, not too sweet, and full of matcha + strawberry flavors! The cookie dough is quick and simple to make, requiring no chilling. And with the ganache being made right in the microwave, this recipe is easy to recreate at home for your loved ones this Valentine’s Day! <3
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About these frog cookies
Earlier this month, I taught an online baking class through Subtle Asian Baking’s Facebook Group! I hopped on a Zoom call with a bunch of other people, and we all baked UBAE heart thumbprint cookies together. The class was recorded, so if you want, you can still buy a $20 ticket via PayPal to get the video and recipe card!
I wanted to make a free version of heart thumbprints, so I decided to make these froggie cookies. Plus, I’ve been really eager to make something strawberry matcha, so this was the perfect opportunity!
Like the ube heart cookies, these matcha frog heart thumbprint cookies are fast and simple to make. You only need one bowl to make the cookie dough, the batter doesn’t need to be chilled, and the ganache is made in the microwave. So it’s the perfect treat to make, especially if you’re a beginner baker!
Can I make these vegan?
Yes, you can!
Instead of regular butter, you can swap in high quality vegan butter made for baking. Make sure to use a good brand—some brands are very high in water content and melt at lower temperatures, yielding very flat cookies. I recommend brands like Miyokos and Country Crock.
You can also omit the egg. First, follow the recipe up until you add the flour and salt. Slowly mix the dry ingredients in. If the dough seems too crumbly, add a tablespoon of alternative milk at a time (2-4 tbsp total), until the dough comes together. The finished dough should be thick, but scoopable.
Lastly, you can replace the chocolate for a vegan brand, like Pascha chocolate.
Can I make this gluten-free?
Yes! I recommend using a high quality 1:1 gluten-free flour, like King Arthur or Bob’s Red Mill.
Can I skip the matcha powder?
Yes! If you don’t want to use the matcha, feel free to omit it entirely and sub in green food coloring.
Can I skip the strawberry powder?
Yes! If you don’t want to use strawberry powder, feel free to omit it entirely and sub in oil-based pink/red food coloring.
Tips for baking and decorating
Properly measure the flour
I always like to measure my ingredients with a kitchen scale for consistent, accurate results. But if you’re measuring with cups, make sure you follow this tip: gently spoon in the flour into the cup until it’s full, then scrape the excess off using the back of a knife or offset spatula.
If you scoop the cup directly into the flour bag or container, the flour may get compacted, and you will be adding in more flour than necessary. On the other hand, if your flour is clumpy, you could be adding in chunks of flour into the cup with gaps in between them, possibly adding less flour than required. These instances can cause tougher or even really flat cookies, since the proper ratio of dry:wet ingredients isn’t met.
So, for best results, use a scale. If you don’t have one, gently spoon and level the flour into your measuring cup!
Shaping the frog heads
Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape it into a very smooth ball, then place onto lined baking tray. Repeat for about 16 cookies, making sure you have leftover dough for the eyes. Place the dough balls about 3-4 inches apart. They will not spread much while baking.
Creating the heart indents
Using your thumb, pinky, or thin end of a rubber spatula, press heart indents into the cookie dough balls. The deeper the cavity, the more strawberry ganache you’ll be able to fit in later on!
*Tip: If the dough cracks on the sides, you can use your fingers to smooth it out. If the dough is too sticky, lightly wet your finger or rubber spatula before creating each indent.
Shaping the frog eyes
For the frog eyes, take about 1 tsp of dough and split it into two equally sized balls. Place them on top of the frog heads, making sure the doughs are completely touching. You can even use your finger to smooth out the sides where the dough meet. This ensures the eyes don’t fall off after baking.
Storing the cookies
Store these froggie cookies in an airtight container at room temperature for up to a week!
If you’re interested in other kawaii cookie recipes I have, check out these recipes!: StrawBEARy cookies, Bunny Sugar Cookies, Teddy Bear Chocolate Chip Cookies, Keroppi Matcha Sugar Cookies, Frog Matcha Sugar Cookies, Soft, Less Sweet Ube Sugar Cookie Bears (Dairy-Free!), Pig-Shaped Snickerdoodles (Vegan), Cat-Shaped Black Cocoa Cookies (Vegan), and Chick-Shaped Lemon Cookies.
Matcha Frog Thumbprint Cookies with Strawberry Ganache
- 1 ½ cup all-purpose flour (180g)
- ½ tsp salt
- ½ cup unsalted butter, softened (1 stick butter/8 tbsp)
- ¼ cup granulated sugar (50g)
- 1 egg, room temp
- 1 tsp vanilla extract
- 1-1½ tbsp matcha powder
- 4 tbsp white chocolate, melted
- 1 tbsp heavy cream
- 1 tbsp freeze dried strawberry powder
- pink or red food coloring, optional
Decoration for face:
For the cookie dough:
- In a stand mixer using the paddle attachment (can alternatively use hand mixer, whisk, or fork!), mix the butter and sugar on medium speed until combined. Scrape bottom of bowl.
- Add in the egg, vanilla, and matcha powder. Stir until combined.
- Dump in all of the flour and salt, mixing until no dry spots remain.
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
- Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape it into a very smooth ball, then place onto lined baking tray. Repeat for about 16 cookies, making sure you have leftover dough for the eyes.Place balls about 3-4 inches apart. They will not spread much while baking.
- Using your thumb, pinky, or thin end of a rubber spatula, press heart indents into the cookie dough balls. The deeper the cavity, the more strawberry ganache you'll be able to fit in later on! *Tip: If the dough cracks on the sides, you can use your fingers to smooth it out.
- For the frog eyes, take about 1 tsp of dough and split it into two equally sized balls. Place them on top of the frog heads, making sure the doughs are completely touching. You can even use your finger to smooth out the sides where the dough meet. This ensures the eyes don't fall off after baking.
- Bake for 11-13 minutes. Cookies should have slightly firm edges and retain their green color. They should not be browned.
- Let cool on pan for about 5-10 minutes, then transfer to wire rack.
For the strawberry ganache:
- Add the white chocolate and heavy cream into a microwave-safe bowl. Microwave for 30 seconds, then stir. Microwave at 10-second intervals, stirring in between, until the chocolate is completely melted.
- Stir in the freeze dried strawberry powder. If you want a deeper color, add in a drop of oil-based red or pink food coloring.You’ll want to use oil-based food coloring or the chocolate will seize up and become lumpy. However, if you don’t have oil-based food coloring, you can try mixing in a tsp of neutral oil (canola, vegetable) at a time! The chocolate should come back together. Maaagic.
- If the ganache seems too liquidy, add in a few pieces of white chocolate chips and melt. If it's too thick, add a splash of heavy cream.
- Use a small spoon to fill each cavity with ganache.
For the frog faces:
- Draw on the eyes and mouth with a black edible pen. Add blush with a red edible pen.
- Store cookies in an airtight container at room temperature for up to a week.