Matcha Frog Thumbprint Cookies with Strawberry Ganache

Frog matcha heart thumbprint cookies with strawberry ganache on a rectangular wire rack

5 from 5 votes

Matcha Frog Thumbprint Cookies with Strawberry Ganache

These heart matcha 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

Prep Time15

Cook Time11

Total Time26

Course: Dessert

Cuisine: American, Asian

Servings: cookies

Calories: 141kcal

Author: Bianca Fernandez

Ingredients

Dry ingredients:

1 ½ cup all-purpose flour (180g)
½ tsp salt

Wet ingredients:

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

Strawberry Ganache:

4 tbsp white chocolate, melted
1 tbsp heavy cream
1 tbsp freeze dried strawberry powder
pink or red food coloring, optional

Decoration for face:

edible markers

US Customary - Metric

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Instructions

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. Firmly place them on top of the frog heads, using water as glue. Make sure the doughs are completely touching.
Use your finger to completely smooth out the sides where the doughs 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.
Enjoy!

Notes

Store cookies in an airtight container at room temperature for up to a week.

Nutrition