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.
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:
Ingredients You’ll Need For The Frosting:
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.
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.
- 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 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).
- 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.
- 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.
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.
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.
More Cookie Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Matcha Cookies
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
- 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.
- Matcha powder – check the ingredients list to make sure that the matcha powder you choose is 100% pure.
- 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.
- 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.
- Bake for a shorter time for a softer cookie. Bake for 8 minutes for a softer cookie and 10 minutes for a crispier cookie.
- 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.
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