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.
Servings: 24
Calories: 157kcal
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.
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