These Matcha Sugar Cookies are soft, chewy, and loaded with matcha green tea flavor - Ready in under 30 minutes with no chilling required!
If you're looking for something to satisfy your sweet matcha craving, then these Matcha Cookies are the perfect baking idea!
With crispy edges and soft and chewy centers, these matcha sugar cookies are quick, simple and full of green tea flavours. They're a great treat at any time of day, and perfect to make ahead too. Matcha lovers will devour these!
Ingredients and Variations
Dry Ingredients - You will need all-purpose flour, baking soda, cream of tartar, and a pinch of salt.
Matcha - For these cookies, I recommend using premium, high-quality matcha powder.
It doesn't need to be the most expensive matcha, but please avoid using culinary-grade matcha as this tends to brown once baked.
Eggs - You will need one medium-sized egg and one egg yolk for these cookies. Use room temperature eggs.
Butter - Use unsalted butter softened at room temperature.
Sugar - Granulated sugar or caster sugar work fine for these cookies. You will also need some sugar to roll the cookie dough before baking it.
Vanilla Extract - Optional, for flavouring. Vanilla pairs beautifully with matcha green tea flavours. Use good quality vanilla extract for best results.
How to Make Matcha Sugar Cookies
Preheat the oven to 175°C (350F) and line a large baking sheet with parchment paper (you may need 2 baking sheets).
Make Cookie Dough
Sift and mix the dry ingredients and set aside.
Place sugar and cubed softened butter in a large mixing bowl of a stand mixer fitted with the paddle attachment (you can also use a handheld mixer).
Mix on medium speed until pale and fluffy. Use a spatula to scrape any ingredient from the side of the bowl.
Add vanilla extract (if using) and eggs, and mix until combined (around 2 minutes).
Add the dry ingredients and matcha (sifted) and mix until cookie dough forms. Cookie dough should be quite hard but not sticky.
Assembly and Baking
Place 3-4 tablespoons of granulated sugar in a plate.
Using a cookie scoop or your hands, grab around 40g (1.4 oz) of cookie dough and roll into a ball. Repeat for the remaining cookie dough.
Roll each cookie dough ball into some sugar and transfer to baking sheet, leaving a 2 inch space between each one.
Bake in the oven for 11-13 minutes, or until the edges start to turn slightly golden brown. Cookies will be soft when out of the oven and will harden as they cool.
Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Tips for the Best Matcha Cookies
Weigh your ingredients using digital kitchen scales. Avoid using measuring cups as these are not accurate.
To avoid curdling of the batter, use room temperature ingredients (butter, eggs, and flour).
Use high quality matcha powder for the best taste and vivid green color.
Making Ahead and Storing
These cookies keep well when stored in an airtight container at room temperature for up to 4 days.
The batter can be made ahead, covered, and refrigerated overnight. Bring out to room temperature 30 minutes to 1 hours before baking.
Ceremonial grade matcha will provide the "nicest" vibrant green end result in baking and the best taste. However, this is also the most expensive option.
If ceremonial grade matcha is not an option, I suggest using high-quality premium grade matcha powder, which will also give you a nice green result and green tea taste!
With culinary grade matcha, the beautiful vibrant green colours are lost after baking and shift more towards the brown side. For this reason,I would avoid using culinary grade matcha in baked goods.
Yes. Make sure the cookies have cooled down completely before freezing.
Wrap each cookie individually in plastic wrap and foil.
Thaw overnight before serving.
Other Matcha Recipes
Matcha Sugar Cookies
- 360 g all-purpose flour (approx. 3 cups minus 1 tbsp.)
- ½ tsp. baking soda
- ½ tsp. cream of tartar
- ¼ tsp. salt
- 226 g unsalted butter softened and cubed (1 cup)
- 300 g granulated sugar or caster sugar (1½ cups) + 4 tbsp. for rolling
- 1 medium-sized egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 1-1½ tbsp. high-quality matcha powder
- Preheat the oven to 175°C (350F) and line a large baking sheet with parchment paper (you may need to line 2 baking sheets or make these in 2 rounds).
- Sift and mix dry ingredients (flour, matcha, baking soda, cream of tartar, salt) in a large bowl and set aside.
- Place softened cubed butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until mixture is pale and fluffy (1-2 minutes). Use a spatula to scrape any ingredients from the side of the bowl.
- Add vanilla extract, egg, and egg yolk and mix for 2 minutes until well-combined.
- Add dry ingredients and mix until just combined and cookie dough forms. Do not overmix.
- Using a cookie scoop or your hands, grab around 40g (1.4oz) of cookie dough and roll into a ball. Repeat for the remaining cookie dough.
- Roll each cookie dough ball into some sugar and transfer to baking sheet, leaving a 2 inch space between each one.
- Bake in the oven for 11-13 minutes, or until the edges start to turn slightly golden brown. Cookies will be soft when out of the oven and will harden as they cool.
- If you'd like flat, wrinkly cookies, carefully lift the baking sheet (be careful as it would be hot), then bang down on a heat-proof surface a few times, to force cookies to breathe out all their hot air and flatten. Allow to cool slightly, then transfer to a wire rack to cool completely.
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