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    Home » Cookies

    Easy Homemade Matcha Cookies

    Published: Feb 8, 2022 Updated: Feb 8, 2022 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Matcha Cookies

    These matcha cookies are buttery and delicious and will remind you of a sugar cookie, with the unique flavor of matcha green tea present in every bite.

    Matcha cookies in a stack.

    These delicious matcha cookies are unique and gorgeous with a beautiful pale green color.

    They are super easy to make and very similar to sugar cookies, with added matcha flavor that comes through in a subtle and delicious way.

    They are also topped with a simple vanilla frosting that complements these cookies perfectly.

    And if you love these matcha green tea cookies then you’ll also love our peanut butter almond flour cookies, inside out chocolate chip cookies and key lime cookies.

    Ingredients You’ll Need For The Cookies:

    Photo of the ingredients needed to make matcha cookies.

    Ingredients You’ll Need For The Frosting:

    Photo of the ingredients needed to make frosting for matcha cookies.

    Ingredient Notes

    • All purpose flour – should be measured properly, either by weighing it out on a food scale or by using the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with the back of a knife. It’s important that you don’t scoop the flour or pack it into the cup, if you do, you could end up with way too much flour and that will throw off the recipe.
    • Matcha powder – check the ingredients list to make sure that the matcha powder you choose is pure. It shouldn’t be mixed with other ingredients, you want one that is 100% pure.
    Frosted matcha cookies in a stack.

    How To Make Matcha Cookies – Step By Step

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
    Two photo collage showing butter and sugar added to stand mixer and mixed.
    • Add egg and vanilla extract and mix it in.
    Two photo collage showing egg and vanilla added to stand mixer and mixed.
    • In a separate bowl sift all purpose flour and then add baking soda, salt and matcha powder. Mix together.
    Two photo collage showing dry ingredients added to bowl and mixed.
    • Add the dry ingredients in with the wet and mix it with a spoon (not your stand mixer) into a dough.
    Two photo collage showing dry ingredients added to wet and mixed in by hand until crumbly.
    • Get in there with your hands and form it into a ball of dough.
    • Transfer the ball of dough to a flour dusted surface.
    Two photo collage showing forming the mix into a ball of dough and transferring to a flour dusted mat.
    • Roll out the dough to around ¼ inch thick.
    • Dip a cookie cutter into some flour (so that it doesn’t stick) and cut out your cookies.
    • Place the cut out cookies onto a parchment lined baking sheet.
    • Then, take the remaining dough and form it into a ball again, roll it out again and cut out the next batch of cookies. Repeat until your dough is finished. You should have 20-30 cookies (depending on the size of your cookie cutter).
    Two photo collage showing rolled out dough and then cutting out the cookies.
    • Place the cookies into the oven to bake at 350°F for 8-10 minutes until very lightly browned on top and on the bottoms.
    • Let them cool down and firm up directly on the tray.
    Two photo collage showing cookies on a parchment lined baking sheet before and after baking.
    • Prepare your frosting by adding powdered sugar, butter, milk and vanilla extract to the bowl of your stand mixer and beating together until smooth.
    Two photo collage showing frosting ingredients added to stand mixer and mixed.
    • When your cookies are completely cool, spread on the frosting generously.
    • Place the tray of frosted cookies into the fridge for 15 minutes for the frosting to set and your cookies are ready to serve.
    Frosted matcha cookies on a parchment lined baking sheet.

    Baker’s Tips

    Spread the cookies over two baking sheets. This matcha cookies recipe makes anywhere from 20-30 cookies (we got 24 from our batch). So it’s ideal to spread them out over two baking sheets so that they have enough space on the tray.

    Bake them one baking sheet at a time. Bake the cookies in the center rack of your oven, one sheet of cookies at a time. Trying to bake them all at once will result in uneven baking and in my experience, a total flop! So have patience and bake them one tray at a time.

    Bake for a shorter time for a softer cookie. Longer baking times will result in a crispier, crunchier cookie. So if you prefer a softer cookie, bake them for a shorter time.

    Frosted matcha cookies in a stack.

    Make Ahead, Storing and Freezing

    Make ahead. You can make the cookie dough and store it in the fridge for up to 3 days. Then let it come to room temperature on the counter before rolling out the dough, cutting out your cookies and baking them.

    Storing. Keep your cookies stored in an airtight container at room temperature or in the fridge for up to a week.

    Freezing. They are freezer friendly for 3 months (frosted or unfrosted). Thaw them overnight in the fridge.

    A matcha cookie leaning against a stack of cookies.

    More Cookie Recipes

    1. Lemon Cookies
    2. Coconut Cookies
    3. Snickerdoodles
    4. Chocolate Cookies
    5. Oatmeal Cookies
    6. Shortbread Cookies
    Matcha cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Stack of matcha cookies.

    Matcha Cookies

    These matcha cookies are buttery and delicious and will remind you of a sugar cookie, with the unique flavor of matcha green tea present in every bite.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 24
    Calories: 157kcal
    Author: Alison

    Ingredients

    • ½ cup Butter (114g) Softened
    • 1 cup White Granulated Sugar (200g)
    • 1 Large Egg
    • 1 teaspoon Vanilla Extract
    • 2 cups All Purpose Flour (250g) Measured correctly*
    • ½ teaspoon Baking Soda
    • ¼ teaspoon Salt
    • 2 ½ teaspoons Matcha Powder

    Vanilla Frosting:

    • 2 cups Powdered Sugar (240g)
    • 2 Tablespoons Butter
    • 2 Tablespoons Milk
    • 1 teaspoon Vanilla Extract

    Instructions

    • Preheat the oven to 350°F (180°C. Line two large baking sheets with parchment paper.
    • Add softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
    • Add egg and vanilla extract and mix it in.
    • In a separate bowl sift all purpose flour and then add baking soda, salt and matcha powder. Mix together.
    • Add the dry ingredients in with the wet and mix it with a spoon (not your stand mixer) into a dough.
    • Get in there with your hands and form it into a ball of dough. Transfer the ball of dough to a flour dusted surface.
    • Roll out the dough to around ¼ inch thick. Dip a cookie cutter into some flour (so that it doesn't stick) and cut out your cookies.
    • Place the cookies onto a parchment lined baking sheet.
    • Then, take the remaining dough and form it into a ball again, roll it out again and cut out the next batch of cookies. Repeat until your dough is finished. You should have 20-30 cookies (depending on the size of your cookie cutter).
    • Place the cookies into the oven to bake for 8-10 minutes until very lightly browned on top and on the bottoms.
    • Let them cool down and firm up directly on the tray.
    • Prepare your frosting by adding powdered sugar, butter, milk and vanilla extract to the bowl of your stand mixer and beating together until smooth.
    • When your cookies are completely cool, spread on the frosting generously.
    • Place the tray of frosted cookies into the fridge for 15 minutes for the frosting to set and your cookies are ready to serve.

    Notes

    1. All purpose flour – should be measured properly, either by weighing it out on a food scale or by using the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with the back of a knife. Don’t scoop it or pack it into the cup. 
    2. Matcha powder – check the ingredients list to make sure that the matcha powder you choose is 100% pure. 
    3. Spread the cookies over two baking sheets. It’s ideal to spread these cookies out over two baking sheets so that they have enough space on the tray.
    4. Bake them one baking sheet at a time. Bake the cookies on the center rack of your oven, one sheet of cookies at a time. Trying to bake them all at once will result in uneven baking.
    5. Bake for a shorter time for a softer cookie. Bake for 8 minutes for a softer cookie and 10 minutes for a crispier cookie. 
    6. Make ahead. You can make the cookie dough and store it in the fridge for up to 3 days. Then let it come to room temperature on the counter before rolling out the dough, cutting out your cookies and baking them.
    7. Storing. Keep your cookies stored in an airtight container at room temperature or in the fridge for up to a week.
    8. Freezing. They are freezer friendly for 3 months (frosted or unfrosted). Thaw them overnight in the fridge.

    Nutrition

    Serving: 1Cookie | Calories: 157kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 93mg | Potassium: 18mg | Fiber: 1g | Sugar: 18g | Vitamin A: 181IU | Calcium: 6mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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