Matcha Latte Cookies Recipe

Matcha Latte Cookies bring the beloved coffeehouse drink right into your kitchen in soft, chewy cookie form. These vibrant green treats combine the earthy sweetness of ceremonial-grade matcha with buttery cookie goodness—no espresso machine required.

I first made these for a spring brunch, and guests couldn’t stop asking for the recipe; the subtle green tea flavor and Instagram-worthy color make them perfect for holidays, tea parties, or simply elevating your everyday cookie jar. They’re surprisingly simple to whip up with pantry staples, and the gentle caffeine boost makes them an ideal afternoon pick-me-up.

Why You’ll Love This Recipe

• Coffeehouse flavor at home – Captures the essence of a matcha latte without the expensive café price tag
• Naturally colorful – Beautiful green hue comes from real matcha powder, no artificial dyes needed
• Soft and chewy texture – These cookies stay tender for days and have that perfect gentle chew
• Simple ingredients – Just basic baking staples plus matcha powder
• Customizable sweetness – Roll in sugar for extra sweetness or keep them mellow
• Make-ahead friendly – Dough can be prepped in advance for fresh-baked cookies anytime
• Unique but not intimidating – Familiar cookie format with an elegant twist that impresses guests

Equipment Needed

• Medium mixing bowl
• Large mixing bowl
• Whisk
• Electric hand mixer or stand mixer
• Rubber spatula
• Cookie scoop or tablespoon
• Baking sheet (2 recommended for batch baking)
• Parchment paper or silicone baking mat
• Wire cooling rack
• Measuring cups and spoons
• Small bowl for rolling sugar (optional)

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Ingredients You’ll Need

Dry Ingredients

• 1 ¾ cups all-purpose flour (can substitute with 1:1 gluten-free flour blend)
• 2 tablespoons matcha green tea powder, culinary grade (Japanese matcha recommended)
• ½ teaspoon baking powder
• ¼ teaspoon salt (or fine sea salt)

Wet Ingredients

• ½ cup (1 stick) unsalted butter, room temperature (can use salted butter and omit added salt)
• ¾ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract (or almond extract for variation)

Optional Finishing

• Extra granulated sugar or coarse sugar for rolling
• White chocolate chips for drizzling (2–3 oz melted)
• Extra matcha powder for sprinkling

Ingredient Notes

• Matcha powder: Use culinary-grade matcha specifically labeled for baking and cooking. Ceremonial-grade matcha is too expensive for baking and won’t provide better results. Look for bright green color—dull or yellowish matcha is old and will taste bitter. Store matcha in an airtight container in the fridge or freezer to preserve freshness and vibrant color.
• Butter: Room temperature butter (soft but not melted) is crucial for proper creaming. Leave it out for 30–60 minutes before baking, or microwave in 5-second bursts until just softened.
• Sugar: Granulated white sugar works best for these cookies. You can substitute up to half with light brown sugar for a slightly chewier texture and subtle molasses notes.
• Flour: Standard all-purpose flour gives the best texture. For gluten-free cookies, use a 1:1 baking blend like Bob’s Red Mill; the texture will be slightly more crumbly but still delicious.
• Egg: Bring to room temperature quickly by placing the whole egg in warm (not hot) water for 5 minutes.

Step-by-Step Instructions

Step 1: Prep Your Workspace and Oven

Preheat your oven to 350°F (175°C). Line one or two baking sheets with parchment paper or silicone baking mats—this prevents sticking and ensures even browning on the bottom of your cookies.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt until the matcha is evenly distributed with no green clumps visible.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric hand mixer or stand mixer to beat the softened butter and granulated sugar together on medium-high speed for 2–3 minutes, until the mixture is pale, fluffy, and increased in volume.

This creaming process incorporates air for lighter cookies. Add the egg and vanilla extract, then beat for another 30–60 seconds until fully combined and smooth.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients in 2–3 additions, mixing on low speed or stirring by hand with a spatula after each addition. Mix until just combined. The dough will be soft and slightly sticky with a beautiful light green color.

Step 5: Shape the Cookie Dough

Using a cookie scoop (about 1 tablespoon size) or a regular tablespoon, portion out the dough into balls. Roll each portion between your palms to create smooth, round balls. For extra sweetness and a slight crackle effect, roll each dough ball lightly in granulated or coarse sugar before placing on the prepared baking sheet. Space cookies about 2 inches apart to allow for spreading.

Step 6: Bake to Perfection

Bake for 10–12 minutes, until the edges are set and lightly golden, and the tops look slightly firm but may still appear soft in the center. Don’t overbake—the cookies will continue to firm up as they cool. Let cookies cool on the baking sheet for 5 minutes (this prevents breaking), then carefully transfer to a wire cooling rack to cool completely. Once cooled, drizzle with melted white chocolate or dust with extra matcha powder if desired.

Pro Tips & Cooking Hacks

• Sift your matcha – If your matcha powder has clumps, sift it with the flour to avoid green speckles and ensure vibrant, even color throughout
• Chill for prettier cookies – Refrigerate the dough for 15–20 minutes before baking for thicker cookies that spread less and maintain brighter green color
• Don’t overbake – These cookies look underdone when perfect; they’ll firm as they cool, so pull them when edges are just set
• Room temperature ingredients matter – Cold eggs and butter won’t cream properly; plan ahead or use the warm water trick
• Use parchment or silicone – Never skip lining your pan; matcha cookies can stick and the bottoms brown quickly on bare metal
• Adjust matcha intensity – Start with 2 tablespoons for subtle flavor; adventurous matcha lovers can increase to 3 tablespoons for bolder taste
• Sugar rolling is key – Rolling in coarse sugar before baking adds texture and prevents the matcha from looking dull
• Prevent green fading – Don’t overmix the dough and avoid overbaking; both can cause the vibrant green to turn brownish
• Fresh matcha = better flavor – Old matcha tastes bitter and looks dull; buy from specialty tea shops with high turnover
• Even-sized cookies – Use a cookie scoop for uniform size so all cookies bake evenly in the same time

Tips & Variations

Storage: Store Matcha Latte Cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy when properly sealed. For longer storage, freeze baked cookies in a freezer-safe container or bag for up to 3 months; thaw at room temperature for 30 minutes before serving.

Make-Ahead: Prepare the dough and shape into balls, then freeze on a baking sheet until solid. Transfer frozen dough balls to a freezer bag and store for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time—perfect for fresh cookies on demand.

Variations:

• White Chocolate Chip – Fold in ½ cup white chocolate chips to the dough for extra sweetness
• Latte Version – Add 1 teaspoon instant espresso powder to the dry ingredients for a true matcha latte flavor
• Gluten-Free – Swap all-purpose flour with a 1:1 gluten-free baking blend
• Vegan – Use vegan butter and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes)
• Sandwich Cookies – Spread cream cheese frosting or white chocolate ganache between two cooled cookies
• Coconut Matcha – Roll dough balls in shredded coconut instead of sugar before baking

Serving Suggestions

These Matcha Latte Cookies pair beautifully with hot or iced tea, coffee, or a glass of cold milk for dunking. Serve them at baby showers, bridal teas, or spring gatherings where their elegant green color and subtle sophistication shine. They also make thoughtful homemade gifts when packaged in clear cellophane bags tied with ribbon.

For an elevated dessert experience, serve alongside fresh berries and whipped cream, or create a cookie board with these as the green element among chocolate chip and sugar cookies. The mild, earthy sweetness complements fruit-forward desserts without overwhelming the palate, making them an ideal addition to any dessert spread.

Common Mistakes

• Using ceremonial-grade matcha – Save the expensive stuff for drinking; culinary-grade works perfectly for baking and costs much less
• Overmixing the dough – This develops gluten and creates tough, cakey cookies instead of tender ones; mix just until flour disappears
• Skipping the room temperature step – Cold butter won’t cream properly, resulting in dense cookies that don’t spread correctly
• Overbaking – Matcha cookies continue cooking on the hot pan; pull them when they look slightly underdone for perfect texture
• Old or poor-quality matcha – Dull, brownish, or bitter matcha ruins the flavor and appearance; invest in fresh, vibrant green powder
• Not spacing cookies properly – Crowded cookies merge together; leave 2 inches between each for proper spreading
• Measuring flour incorrectly – Scooping directly from the bag packs flour and makes dry cookies; spoon flour into measuring cup and level off
• Forgetting to cool on the pan – Moving hot cookies immediately causes them to break; the 5-minute rest is essential

What to Serve With Matcha Latte Cookies

Pair these cookies with Japanese-inspired beverages like matcha lattes (of course!), green tea, or even a light jasmine tea that complements the earthy notes. For brunch or afternoon tea, serve alongside cucumber finger sandwiches, fruit skewers, or mini scones for a complete spread. The cookies’ subtle sweetness also works beautifully after Asian-fusion meals or alongside vanilla ice cream for an East-meets-West dessert.

Frequently Asked Questions

Can I taste the matcha in these cookies?

Yes, but it’s subtle and pleasant—not overpowering. The flavor is earthy, slightly sweet, and reminiscent of green tea with a hint of grassiness. If you’ve had a matcha latte, the taste is similar but milder. You can adjust the intensity by using 1.5–3 tablespoons of matcha depending on your preference.

Why did my cookies turn brown instead of staying green?

Overbaking is the main culprit—matcha loses its vibrant color with too much heat. Also, overmixing the dough or using old, oxidized matcha powder can cause browning. Pull cookies from the oven when edges are just set, use fresh matcha, and mix the dough gently for best color retention.

Can I make these without matcha powder?

Technically yes, but they wouldn’t be Matcha Latte Cookies anymore! You could substitute with 2 tablespoons of cocoa powder for chocolate cookies, or simply omit it for vanilla sugar cookies. However, matcha is what gives these their unique flavor and beautiful color, so it’s worth getting if you want the authentic experience.

How do I know if my matcha powder is good quality?

Good culinary-grade matcha should be bright, vibrant green (not yellowish or olive), smell fresh and grassy (not musty), and taste earthy-sweet without harsh bitterness. Buy from reputable tea companies or Japanese brands, check the production date (fresher is better), and store it properly in the fridge or freezer in an airtight container.

Can I double this recipe?

Absolutely! This recipe doubles perfectly. Just make sure you have enough baking sheets and cooling racks, or bake in batches. The dough can also be refrigerated for up to 3 days or frozen for up to 2 months, so you can make a large batch and bake as needed for fresh cookies anytime.

💬 Tried this recipe? Leave a comment and rating below! Share your matcha cookie creations and let me know if you tried any fun variations.