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Matcha Cookies

mattiasterpstra TeaChef Level 1

Simple, delicious cookies, great with a cup of green or oolong tea!

45 m 2


  • 1 1/3 c. powdered sugar
  • 2 tbsp. matcha (Japanese green tea) powder
  • 10 tbsp. butter, cut in cubes
  • 1 2/3 c. flour
  • 3 large egg yolks


Sift the sugar and matcha in a bowl. If you have a stand mixer with a paddle attachment, then mix the butter and the matcha sugar mixture until crumbly. Add the flour and mix fast, then add the egg yolks one at a time.

If you do not have a stand mixer, combine the sugar/matcha mixture, butter, and flour in a bowl and knead until well mixed. Add the egg yolks and mix with a wooden spoon.

Chill cookie dough for 15 min.

On a floured surface, roll the pastry to 3/16" thickness with a rolling pin. Use a cookie cutter to cut out various shapes.

Place the cookies onto a baking sheet covered with parchment paper. Bake at 330°F until slightly golden around the edges. Transfer with the parchment paper onto a metal rack to cool. The cookies will harden and crisp up as they cool.

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What people say

  • 
    Abigail Morrison

    I made these cookies for a Halloween treat, and they turned out great. The texture is really nice and the flavor is just right. When we made them, we did overheat the butter a little, but just chilling the dough for longer fixed any concern with that.

    One thing to also check for is any hidden pockets of flour/matcha, which we missed a little with kneading the dough.

    For bake time, we started at 8 minutes and just checked them from there, with our ideal bake time for our oven being about 10 minutes. Since we were making assymetrical shapes, it's hard to say how many cookies you could get out of one batch, but depending on size, I'd say about two dozen as a ball park?

    These also pair really well with white chocolate and raspberry jam, so if you want to use this recipe for thumbprint cookies or dip/ice them with white chocolate (or both!), I highly recommend it. Just be careful not to overpower the flavor with the white chocolate, which we occassionally did.

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  • 
    Angela D

    This recipe worked out great! It’s my new favorite way to have matcha. Not too sweet, but wonderful matcha flavor. 10 minutes was perfect as a baking time. The cookies do well in storage for a couple days. I’ll definitely be making these again!

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