Description
Soft, chewy matcha cookies with the beloved flavor of a green tea latte. These vibrant green cookies are easy to make with simple ingredients and perfect for tea parties, holidays, or everyday snacking. The subtle earthy sweetness and tender texture make them irresistible.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg