Soft and chewy matcha sugar cookies. Grab some matcha ice cream and turn these babies into ice cream sandwiches!
I love you so matcha! Thank you very matcha!
These sugar cookies are so matcha better than snickerdoodle cookies.
Okay, that’s enough with the matcha puns.
Table of Contents
Matcha Cookies
Fans of matcha rejoice! Enjoy a matcha latte in one hand and a stack of these matcha cookies in the other.
Sugar cookie cutouts, snickerdoodles, and peppermint chocolate cookies reign supreme during the holiday season.
Once the snow starts to melt and signs of spring appear, matcha takes over my kitchen!
Matcha’s bright green color pairs wonderfully with the growth and blooms of springtime.
How to Make Matcha Cookie Dough
This recipe starts off like any standard creamed cookie dough batter.
For best results, make sure to work with room temperature ingredients.
To fully extract all the matcha goodness, matcha powder is creamed with butter and sugar.
Flavor is carried through fat. As such, it is best to incorporate the matcha into the butter and sugar instead of the dry flour mixture.
Why Chill Cookie Dough?
Chilling the cookie dough allows the flavors of the cookie to fully develop.
(Just be sure to cover dough well. You don’t want any unwanted flavors from the fridge to seep the matcha dough!)
Chilling also prevents the cookies from spreading too much during baking.
How to Choose the Right Matcha for Baking
There are a ton of different matcha powders available.
As the image above shows, matcha powder comes in a wide range of “green.”
At the very bottom is my favorite matcha- it’s from Rishi. I use their “teahouse matcha” for drinking (and sometimes for VERY special baking occasions because it’s expensive). I primarily use their “barista matcha” for everyday baking.
The other two matcha powder examples were labeled as “culinary grade” matcha meant for cooking and baking. These matcha powders look a bit more earthy and brown compared to the bright, vibrant green.
In order to achieve the same green as the matcha sugar cookies photographed here, use bright green, high quality matcha.
Pricing and labeling will vary. Regardless of whether the matcha is labeled as ceremonial, barista, or culinary grade, pay attention to the color!
The color is a big indicator of it’s quality.
Also, make sure to use PURE matcha powder. Do not use matcha powder that is already sweetened with sugar or cut with milk powder.
These matcha sugar cookies are soft and chewy fresh from the oven.
They remain pliable for a few days after baking. To refresh, simply microwave for a few seconds.
Ready for more matcha recipes? Try these favorites:
- Iced strawberry matcha latte layers together fresh strawberry sauce, sweet milk, and prepared matcha for one sweet and creamy drink.
- Moist, soft, and flavorful matcha pound cake. Perfect for afternoon tea!
- Sliceable matcha tiramisu cake features ladyfingers soaked in matcha-marsala wine layered with matcha mascarpone cream.
- These matcha madeleines put a fun and tasty spin on a classic French baked treat.
Matcha Sugar Cookies
Ingredients
- ½ cup (113 g) unsalted butter,, softened
- ¾ cup (150 g) granulated sugar
- 2 teaspoon (5 g) matcha powder*
- 1 large egg
- 1 ½ cup (180 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon kosher salt
- granulated sugar,, for rolling
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter, sugar, and matcha until smooth, about 3 minutes. Add egg and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Add dry mixture to mixing bowl. Mix on low speed until dough forms. Scrape down bowl as needed. Do not overmix.
- Cover and refrigerate dough for at least 1 hour, overnight is best.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mat. Set aside.
- Use a 1 ½ Tablespoon scoop (#40 scoop) to portion out dough. Roll into ball and coat with granulated sugar. Place cookie balls 2-inches apart of prepared baking sheet. Bake 13-15 minutes, until the edges of the cookies are set. Allow to rest in baking sheet for 3-5 minutes before transferring to wire rack to cool.
Notes
- I recommend using Rishi “teahouse matcha” or Rishi “barista matcha” to get the same vibrant green color as the sugar cookies in the images.
- Allow matcha sugar cookies to cool to room temperature before storing. Cookies will keep in an airtight container for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can I make this with a regular hand mixer instead of a stand mixer with paddle attachment? It’s all I have, and I don’t think I can afford a new mixer… these look so good so I still want to make them though!
Yes, you may use an electric hand mixer. It will take slightly longer to mix.
Could we simply sub the matcha and use hojicha?!
I added 1/4 tspn of vanilla to this recipe and it turned out amazing!
Thank you for the recipe, my cookies turned out really tasty, chewy inside and crispy outside, all ingredients are well balanced. I definitely will use this recipe again.
not sweet. i used salted butter because i didn’t have unsalted butter. that’s probably why it wasn’t sweet. but it tasted decent!
Thanks for trying the recipe. Yes, these cookies are not very sweet. The bitterness of matcha cuts through much of the sweetness. It also depends on the brand/quality of matcha powder you use. I suggest you try making it with unsalted butter next time!
Hi !
I made these cookies for the first time, it turned out chewy however they aren’t spreading as thin. I do taste the baing soda, would that be the reason why it is fluffier than expected?
I wonder if you have tried the recipe again.
Also, can you explain around what consistency should the dough be when baking, will it spread more if the dough is softer ? Maybe resting for more than an hour before baking?
Thank you!
The cookies came out weirdly puffy. Are you sure it was supposed to be baking soda and not baking powder?
i’m almost certain the recipe is wrong. i’ve tried this so many times as written and it’s never close to as flat as shown. i believe it will be similar if you reduce the flour by 3-4 tablespoons. i’ve made other cookies with similar flatness and it’s wayyy less flour than this recipe.
I made these without the cream of tartar as well as halving the recipe, and they are so good! They aren’t as thin as the picture, but that doesn’t mean they aren’t any less tasty. I definitely will be making these again :)
Also, it has just occurred to me that I used baking powder instead of baking soda. Oops. But it all worked out :)
Baking powder is the reason your cookies are fluffier. Baking powder is a leavening agent. Cream of tartar helps to ensure the cookies remain soft and chewy since it inhibits sugar crystallization.
I do not have cream of tartar. Can I substitute the soda and cream of tartar with BAKING SODA?
No, I don’t suggest it. The cookies will not turn out the same out. You can try substituting the baking soda and cream of tartar with baking powder. I haven’t tried it, so I cannot attest to its success.