why make this recipe
These Matcha Cookies bring a mild green tea flavor and soft texture. They are easy to make with common ingredients. You can bake a batch in about 20 minutes and share them with friends or keep them for a snack.
introduction
Matcha gives a gentle, earthy taste and a soft green color to cookies. The dough mixes quickly and bakes fast. If you want another simple cookie idea, try a related brown sugar rhubarb cookies recipe for more variety.
how to make Matcha Cookies
Follow the full steps below. Cream butter and sugars, add eggs, vanilla, and matcha, then mix in dry ingredients. Scoop dough onto baking sheets and bake until edges turn light gold. Let cookies cool a bit on the sheet, then move them to a rack to finish cooling.
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tablespoons matcha powder
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla and matcha powder.
- In another bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks.
how to serve Matcha Cookies
Serve warm or at room temperature. They go well with milk, green tea, or coffee. Plate them on a small dish for a simple snack or stack in a jar for guests.
how to store Matcha Cookies
Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a freezer bag for up to 2 months. Thaw at room temperature before serving.
tips to make Matcha Cookies
- Use room temperature butter and eggs for even mixing.
- Sift the matcha into the wet mix to avoid lumps.
- Do not overbake; take them out when edges look slightly golden for soft centers.
- Use a cookie scoop for even sizes so they bake evenly.
- Chill dough for 15–30 minutes if it feels too soft to scoop.
variation (if any)
- White chocolate chips: Fold in 1 cup white chocolate chips for a sweet contrast.
- Almond: Add 1/2 teaspoon almond extract with the vanilla for a nutty note.
- Lemon zest: Mix in 1 teaspoon lemon zest for a bright citrus hint.
FAQs
Q: Can I use a different sweetener instead of brown sugar?
A: You can use all granulated sugar, but brown sugar adds moisture and a deeper flavor.
Q: Is matcha powder the same as green tea powder?
A: Yes. Matcha is a finely ground green tea powder designed for cooking and drinks.
Q: Can I make the dough ahead of time?
A: Yes. You can make dough, wrap it, and chill it in the fridge for up to 24 hours before baking.
Q: How do I keep the green color bright?
A: Use high-quality matcha and avoid overbaking. Fresh matcha gives better color and flavor.
Q: Can I freeze the raw dough?
A: Yes. Scoop balls onto a tray, freeze, then store in a bag. Bake from frozen, adding 1–2 minutes to baking time.
Matcha Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
Deliciously soft Matcha Cookies with a mild green tea flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tablespoons matcha powder
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla and matcha powder.
- In another bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
Use room temperature butter and eggs for even mixing. Chill dough for 15-30 minutes if too soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
