Introduction

Matcha cookies are a delightful treat that combines the subtle earthiness of green tea with a buttery, tender crumb. Perfect for tea time or a unique dessert, these cookies offer a delicate balance of flavors and a beautiful green hue. They are easy to make and sure to impress.

A pile of round, green cookies with a rough, cracked surface sits on white crumpled parchment paper placed on a white marbled texture. The cookies have a slightly coarse texture and some sparkle lightly, suggesting sugar on top. A small bamboo whisk lies across the pile in the center. Around the main cluster, one cookie is broken with a bite taken out, showing a dense texture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all purpose flour
2½ tablespoon matcha powder
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter (room temperature)
1 cup granulated sugar
1½ tablespoon brown sugar
2 teaspoons vanilla extract
1 large egg (room temperature)
½ cup coarse sugar (such as turbinado)

Instructions

Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: In a large mixing bowl, whisk together the flour, sifted matcha powder, baking soda, baking powder, and kosher salt. Set this dry mixture aside.
Step 3: In a separate large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until smooth and fluffy, about 1 to 2 minutes. Add the vanilla extract and egg, then mix until fully combined. Scrape down the sides of the bowl with a spatula to keep the mixture even.
Step 4: Gradually add the dry ingredients to the wet ingredients. Mix just until combined, being careful not to overwork the dough.
Step 5: Pour the coarse sugar into a shallow bowl. Use a small scoop or tablespoon to portion the dough into 1.7 tablespoon (26 ml) balls. Roll each ball gently in your hands, then coat it in the coarse sugar. Place the sugar-coated dough balls on the prepared baking sheets, spacing them 1½ to 2 inches apart.
Step 6: Bake for 8 to 10 minutes. The cookies should look soft in the center with lightly golden edges. Let them rest for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Tips & Variations

For a stronger matcha flavor, use a high-quality ceremonial grade matcha powder and sift it well to avoid lumps.
Swap coarse sugar for sanding sugar or raw sugar depending on what you have; it adds a nice crunch and sparkle.
Try folding in white chocolate chips or chopped nuts for extra texture and flavor.

Storage

Store cooled matcha cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the cookies in a sealed freezer bag for up to three months. When ready to enjoy, thaw at room temperature. Reheat briefly in a low oven or microwave to refresh their softness if desired.

How to Serve

The image shows a pile of round, green cookies with a cracked texture on top, arranged closely together on a white marbled surface. The color is a rich, vibrant green, and the cookies have a rough, homemade look. On top of the cookies, there is a small bamboo whisk with a light brown color and a smooth texture, placed slightly to the side. The overall setting is simple and clean, focusing on the contrast between the green cookies and the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular sugar for coarse sugar to coat the cookies?

Yes, you can use regular granulated sugar if coarse sugar is unavailable. However, coarse sugar gives the cookies a nice crunchy texture and appearance.

Is it important to have the butter and egg at room temperature?

Yes, using room temperature butter and egg helps the ingredients blend smoothly and creates a better texture in the cookie dough, leading to tender, evenly baked cookies.