These Matcha Nama Chocolate Sandwich Cookies feature delicate, buttery matcha sablé cookies filled with rich, creamy matcha nama chocolate. The crisp yet tender cookies perfectly complement the smooth, melt-in-your-mouth ganache, creating the perfect balance of texture and flavor.
Table of Contents
Matcha Ganache Cookies
These matcha ganache cookies are crisp, buttery, and filled with a smooth, melt-in-your-mouth matcha nama chocolate. They’re rich but not too sweet, letting the earthy matcha shine alongside the creamy chocolate. Perfect for holiday gifting, Valentine’s Day, or whenever you want a treat that feels a little extra special!
What is Nama Choco?
Nama Chocolate is a smooth, creamy ganache made with high-quality chocolate, often flavored with ingredients like matcha, and has a soft, truffle-like texture. It’s a popular treat in Japan, enjoyed for its rich flavor and melt-in-your-mouth consistency. Check out my Nama Chocolate Sandwich Cookies for more info!
Ingredients for Matcha Sandwich Cookies
You only need 8 ingredients to make these matcha cookies:
- Butter: Unsalted or salted. If using unsalted, add 1/8 tsp of salt.
- Powdered sugar
- Egg yolk
- Almond flour
- Matcha powder
- Cake flour
- White Chocolate
- Heavy cream (35%)
How to Make Matcha Nama Chocolate Matcha Sandwich Cookies
These cookies have to components to them and may look like a bit of work but the process is very easy! Here’s a rundown:
- Make the Matcha Nama Chocolate (1-3): Heat white chocolate, butter, and cream in the microwave in 30-second intervals, stirring in between until melted. Mix in the sifted matcha powder until smooth. Pour into prepared tin.
- Prepare the Cookie Dough (4-5): Beat butter and powdered sugar until creamy. Add egg yolk, followed by almond flour, sifted matcha, and sifted cake flour. Mix until a cohesive dough forms. Divide dough into two portions. Roll each between two sheets of parchment paper to 3mm thickness, then refrigerate for 30-60 minutes.
- Preheat and Bake (6): Cut the chilled dough into 9 squares (5×5 cm) and bake for 18-22 minutes. Let cookies cool completely.
- Assemble the Sandwiches (7-8): Cut the chilled ganache into 9 squares. Place a ganache square between two cookies and gently press to sandwich together. Optionally, brush the cookies with tempered chocolate for extra crispness.
Lisa’s Recipe Tips
- Use a kitchen scale: For best results, please use a kitchen scale and weigh ingredients.
- Dissolve matcha first: Matcha can easily clump when mixed directly into liquids, so it’s best to first whisk it into a small amount of liquid to create a smooth paste. This ensures even distribution before incorporating it into the rest of the wet ingredients.
- Use room-temperature ingredients: Ensuring all ingredients are at room temperature helps sablé cookie dough mix evenly, creating a delicate, crumbly texture. Soft butter blends smoothly with sugar, while consistent temperatures prevent the dough from splitting or baking unevenly, resulting in perfectly tender, melt-in-your-mouth cookies.
- Clean, smooth ganache cuts: For sharp, neat edges, heat your knife with hot water or a butane torch before slicing. Wipe the blade clean between each cut to maintain precision.
- Keep cookies crisp: To prevent moisture from softening the cookies, brush a thin layer of tempered white chocolate on the inside of each one. This acts as a barrier, keeping them crisp longer. If you prefer a softer texture skip this step!
- Secure the sandwich: If the cookies aren’t sticking well to the ganache, gently melt the surface of the nama chocolate using an offset spatula warmed in hot water or with a torch. This helps the filling adhere better for a sturdier sandwich.
How to Store Sandwich Cookies
- In the fridge: Keep your matcha sandwich cookies fresh by storing them in an airtight container in the fridge for up to one week.
- In the freezer: For extended storage, vacuum seal the cookies in a freezer bag and freeze for up to two months. Let them thaw at room temperature before enjoying.
Recipe FAQ
Be sure to use 35% heavy cream and not milk. The fats help keep it that stable yet soft and creamy texture. Additionally for smooth nama choco, be sure to use chocolate that does not have any stabilizers or emulsifiers.
Yes! Process all the dry ingredients until mixed. Add in cold cubed butter and pulse blend. Add in the yolk and pulse blend until the dough comes together.
More Delicious Sandwich Cookies to Make
- Nama Chococolate Sandwich Cookie
- Rum Raisin Sandwich Cookies
- Matcha Latte Sandwich Cookies
- Soy Caramel Sandwich Cookies (coming soon)
- Caramel Wanut Sandwich Cookies (coming soon)
Enjoy!! If you make this Matcha Nama Choco Sandwich Cookies recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Matcha Nama Chocolate Sandwich Cookies
- Total Time: 1 hour 20 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
These Matcha Nama Chocolate Sandwich Cookies feature delicate, buttery matcha sablé cookies filled with rich, creamy matcha nama chocolate. The crisp yet tender cookies perfectly complement the smooth, melt-in-your-mouth ganache, creating the perfect balance of texture and flavor.
Ingredients
For the Matcha Cookies
- 1/2 stick (60 g) unsalted butter, softened
- 5 tbsp (42 g) powdered sugar
- 1 large (16 g) egg yolk
- 1 1/2 tsp (6 g) matcha powder
- 2.5 tbsp (17.5 g) fine almond flour
- 3/4 cup (90 g) cake flour, sifted
For the Matcha Nama Chocolate Filling
- 250 g white chocolate, finely chopped
- 4 tsp (18g) unsalted butter
- 1/3 cup (80-100 ml) heavy cream*
- 2 tsp (8 g) matcha powder
Instructions
Make the Matcha Nama Chocolate Filling
- Prepare the tray: Line a 15 x 15 cm baking tray with parchment paper.
- Make a matcha paste: In a small bowl, mix matcha powder with a few teaspoons of heavy cream until a smooth paste forms. Gradually add 1–2 more tablespoons of cream, mixing well.
- Melt the chocolate: In a heatproof bowl, combine the chopped white chocolate and remaining heavy cream. Microwave at 600W in 30-second intervals, stirring after each, until fully melted and smooth (about 6 rounds).
- Combine: Add the matcha paste to the melted chocolate mixture and mix with a rubber spatula. It may look separated at first—keep stirring until it becomes smooth and shiny.
- Finish the ganache: Whisk in the butter until fully incorporated. Pour the mixture into the prepared tray, smooth out the surface, and chill until firm (about 1–2 hours in the fridge).
Make the Matcha Cookies
- Cream the butter & sugar: In a stand mixer, beat softened butter until smooth. Add powdered sugar and mix until light and creamy.
- Add the egg yolk: Mix in the egg yolk until fully incorporated (it may look slightly separated, which is normal).
- Incorporate the dry ingredients: Sift in the matcha powder, almond flour, and cake flour. Mix on low speed until a smooth dough forms.
Roll & Chill the Dough
Option 1: Using Ziplock Bags
- Divide the dough into two portions. Place each portion inside a ziplock bag and roll out evenly to a thin sheet.
Option 2: Using Pastry Rulers
- Divide the dough in half. Place each portion between two sheets of parchment paper and roll out to 3–5mm thickness, forming a 15 x 15 cm square.
- Transfer the rolled-out dough to a flat surface and refrigerate for 30–60 minutes until firm.
Cut & Bake the Cookies
- Preheat the oven to 160°C (325°F).
- Cut into squares: Using a sharp knife or cookie cutter, cut each chilled dough sheet into 9 squares (5 x 5 cm).
- Bake: Arrange on a parchment-lined baking tray and bake for 18–22 minutes (20 minutes is ideal for most ovens) until the edges are set but not browned.
- Cool completely before assembling.
Assemble the Sandwich Cookies
- Cut the ganache: Heat a knife in boiling water, wipe it dry, and cut the chilled ganache into 9 squares (5 x 5 cm). Clean the knife between cuts for sharp edges.
- Sandwich the cookies: Place a ganache square onto the flat side of a cookie. Top with another cookie and gently press to adhere.
- Optional: Seal with tempered chocolate – Brush the inside of each cookie with tempered white or dark chocolate to keep them crisp.
- Chill before serving: Refrigerate the sandwiches for at least 30 minutes to allow the flavors to meld.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: 323
- Sugar: 21.6 g
- Sodium: 22 mg
- Fat: 21 g
- Saturated Fat: 12.6 g
- Unsaturated Fat: 8.4 g
- Trans Fat: 0.26 g
- Carbohydrates: 31 g
- Fiber: 0.7 g
- Protein: 5.4 g
- Cholesterol: 53 mg
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We made these over the weekend and they’re so decadent. Froze leftovers and they were still delicious!