Matcha Cookies

Matcha Cookies are my go-to treat when I want something that’s just a little different, but still sweet and comforting. They’re buttery, crisp around the edges, and have that unmistakable earthy flavor from matcha green tea powder. I love how vibrant they look — that beautiful green color always makes them stand out on any cookie tray.

Why You’ll Love This Recipe

I love this recipe because it’s simple, elegant, and full of flavor. The matcha adds a slightly bitter, grassy note that pairs beautifully with the buttery richness of the cookie. They’re not too sweet, which makes them feel refined and perfect alongside a cup of tea or coffee. And because they’re slice-and-bake cookies, I can make the dough ahead of time and bake whenever I’m ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• matcha powder (culinary grade or higher)

• unsalted butter, softened

• powdered sugar

• egg yolk

• vanilla extract

• salt

Directions

1. I start by creaming the softened butter and powdered sugar in a bowl until light and fluffy.

2. I beat in the egg yolk and vanilla extract.

3. In a separate bowl, I whisk together the flour, matcha powder, and salt.

4. I gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.

5. I shape the dough into a log, about 2 inches in diameter, wrap it in plastic wrap, and chill it in the fridge for at least 1 hour.

6. When I’m ready to bake, I preheat the oven to 350°F (175°C) and slice the dough into ¼-inch thick rounds.

7. I place them on a parchment-lined baking sheet and bake for 10–12 minutes, or until the edges just start to turn golden.

8. I let them cool on the sheet for a few minutes before transferring them to a rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. It takes me around 15 minutes to prep the dough, 1 hour to chill, and about 12 minutes to bake.

Variations

Sometimes I dip half the cookie in white chocolate for an extra layer of sweetness. I’ve also added finely chopped pistachios to the dough for a nutty crunch. For a holiday version, I dust the tops with powdered sugar. And when I want something extra special, I sandwich two cookies with matcha buttercream or lemon curd.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. The dough also freezes well — I just wrap the log tightly and freeze it for up to 1 month. When I want fresh cookies, I slice and bake directly from frozen, just adding a minute or two to the baking time.

FAQs

What kind of matcha should I use?

I use culinary-grade matcha for baking — it has good flavor and color without being too expensive.

Why is my matcha cookie dough crumbly?

If the dough feels dry, I add a tiny splash of milk or water to bring it together. I also make sure not to over-measure the flour.

Can I use granulated sugar instead of powdered sugar?

I prefer powdered sugar because it gives the cookies a tender, melt-in-your-mouth texture.

How can I make them gluten-free?

I’ve had great results using a 1:1 gluten-free baking flour — just be sure to chill the dough well.

Can I make the dough ahead of time?

Yes, I often prepare the dough up to 3 days in advance and keep it chilled until I’m ready to slice and bake.

Conclusion

Matcha Cookies are a beautiful, refined treat that’s just as lovely to look at as it is to eat. I love their delicate sweetness, earthy matcha flavor, and buttery crumb. Whether I’m baking them for a gathering or just for myself, they always feel a little bit special — and they pair perfectly with a warm drink and a quiet moment.

Matcha Cookies

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These Matcha Cookies are buttery, crisp-edged, and beautifully green — the perfect balance of earthy matcha flavor and delicate sweetness. Made with high-quality matcha powder and a classic slice-and-bake method, these cookies are as elegant as they are easy. A refined treat for tea lovers and cookie fans alike.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-Inspired
• Diet: Vegetarian

Ingredients

• 1½ cups all-purpose flour
• 1½ tbsp matcha powder (culinary grade or higher)
• ¾ cup unsalted butter, softened
• ½ cup powdered sugar
• 1 egg yolk
• 1 tsp vanilla extract
• ¼ tsp salt

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Instructions

1. Cream butter and powdered sugar in a large bowl until light and fluffy.
2. Beat in egg yolk and vanilla extract.
3. In a separate bowl, whisk flour, matcha powder, and salt.
4. Gradually add dry ingredients to butter mixture until a soft dough forms.
5. Form dough into a log (~2 inches thick), wrap in plastic, and chill for at least 1 hour.
6. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
7. Slice dough into ¼-inch thick rounds and place on sheet.
8. Bake 10–12 minutes, until edges are lightly golden.
9. Cool on sheet 5 minutes, then transfer to rack to cool completely.

Notes

• If dough is crumbly, add a splash of milk or water.
• Dip in white chocolate or dust with powdered sugar for flair.
• Mix in chopped pistachios for added texture and flavor.
• Sandwich with lemon curd or matcha buttercream for a twist.
• Dough freezes well for 1 month — bake from frozen.

Nutrition

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 5g
• Sodium: 45mg
• Fat: 7g
• Saturated Fat: 4.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 20mg