Matcha Cookies (Soft and Chewy)

Matcha Cookies are soft and chewy sugar cookies with a beautiful bright matcha green tea flavor. These light, fluffy cookies are a delightful sweet that are made with real matcha powder and take 10 minutes to bake. Freeze a batch for future enjoyment!

Matcha cookies are delicious, buttery sugar cookies to make year round. This matcha cookie recipe only takes a few minutes of prep and 10 minutes of baking. Freeze the baked matcha cookies for when days when you want warm, fresh cookies without the prep.

We are longtime matcha drinkers. When Kat went to Japanese summer school in Little Tokyo in Los Angeles, she learned how to properly prepare matcha with a chasen, or matcha tea whisk, and chawan, or tea bowl. Ever since, she has regularly prepared and enjoyed matcha.

Matcha is a delicious way to add unique flavor to desserts and drinks. This matcha cookie recipe is a great entry-level way to enjoy the bright and earthy matcha flavor! If you want another easy matcha recipe, check out our Vegan Matcha Ice Cream.

Jump to:

• About Matcha Cookies
• Key Ingredients
• How to Make Matcha Cookies
• Matcha Cookies FAQ
• Substitutions
• Variations
• Equipment
• Storage and Freezing Instructions
• Baking Tips for the Best Cookies
• Did You Make This Recipe?
• 📖 Recipe
• Storage and Freezing Instructions
• Top tips for the Best Cookies

About Matcha Cookies

• Texture - These matcha cookies are soft on the inside, and slightly crisp and chewy on the outside. The cookies are baked at a lower temperature. This yields a soft and chewy cookie.
• Flavor - Matcha cookies taste like a sweet sugar cookie with a light and sweet matcha flavor.
• Time - These cookies take less than 10 minutes to prep and an additional 10 to bake.
• Effort - Matcha sugar cookies take very little effort, just some mixing, scooping, and rolling. This is a great recipe for beginner bakers.

Key Ingredients

• All-purpose flour - All-purpose flour is the foundation for these matcha cookies.
• Baking soda and powder - baking soda helps the matcha cookie dough spread and baking powder makes the dough soft and tender.
• Kosher salt - Salt balances the sweetness from the sugar. It also strengthens the dough's protein, making the cookies chewier.
• Matcha powder - Matcha is green tea powder with a distinct earthy, sweet flavor. It provides the signature bright green color.
• Butter - Room temperature butter is best for the cookie dough texture and adds a buttery flavor. Use European or American butter. European has a higher fat content resulting in a crisper, buttery cookie. American butter has higher water content, which will make the cookie less buttery but still delicious!
• Brown and Granulated sugar - Brown sugar adds moisture to the cookie dough. Sugar adds sweetness and helps the cookies spread as the sugar melts.
• Vanilla extract - Vanilla extract adds complexity and sweetness to the matcha cookie dough. For a stronger vanilla flavor, use vanilla bean paste.
• Egg - Eggs bind the ingredients together. Use a room temperature egg so it spreads evenly in the cookie dough.
• Coarse sugar - Coarse sugar, such as turbinado, offers a nice texture and sweetness on the outside of the cookie after it bakes.

See recipe card for quantities.

How to Make Matcha Cookies

• Heat oven - Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. 
• Sift dry ingredients - Whisk together flour, matcha tea powder, baking soda, baking powder, and salt in a large bowl and set aside.
• Mix wet ingredients - In a separate large mixing bowl, cream together butter, granulated sugar, and brown sugar until smooth and fluffy, about 1 to 2 minutes. Add the vanilla and egg and mix until combined.
• Combine dry and wet ingredients - Gradually add in the dry ingredients and mix until the ingredients are just combined. Do not over-mix the dough.

• Prepare cookie dough balls - Place the coarse sugar in a shallow bowl. Use a small ice cream scooper, cookie dough scooper (this is the exact one we use!), or tablespoon to scoop the dough and form 1.7 tablespoon (26 ml) cookie dough balls. Use your hands to roll the dough into balls and gently roll each ball in the sugar bowl until covered. Place the dough balls onto the prepared cookie sheets. Leave 1½-2 inches between each cookie to allow the dough to spread.
• Bake the cookies - Bake for 8 to 10 minutes. The cookie will look soft in the middle and the edges will turn slightly golden. Let the cookies rest for 5 minutes on the cookie sheet then transfer to a wire cooling rack.

Pro tip - use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time. Place a single baking sheet on the center rack for even baking.

Matcha Cookies FAQ

Matcha is an ingredient that has recently gained popularity in the last few years. It is commonly enjoyed as a tea or in ice cream. Now you can bake with it right at home! Here are the answers to the most common matcha questions:

Substitutions

• Gluten-free - use gluten-free all-purpose flour to make these cookies gluten-free. We recommend this gluten-free flour for the best results.
• Vanilla bean paste - use vanilla bean paste instead of vanilla extract for a richer vanilla flavor.
• Hojicha powder - use hojicha powder instead of matcha powder for a rich hojicha tea flavor.

Variations

• White chocolate chips - add white chocolate chips or toffee bits to the cookie dough for added sweetness. We do not recommend adding semi-sweet chocolate chips, which will overpower the matcha flavor.
• Nuts - add chopped nuts, like walnuts or macadamia nuts, for an added crunch.
• Miso glaze - glaze the finished cookies in a miso vanilla bean glaze from our Pumpkin Scones with Miso Glaze recipe.
• Cinnamon sugar - instead of coarse sugar, roll the cookie dough balls in cinnamon sugar. Mix ½ cup of granulated sugar and 1 teaspoon of cinnamon in a shallow bowl and roll the cookie dough balls in the mixture.

Equipment

This matcha cookie recipes requires common kitchen essentials. You will need a strainer or whisk to sift the flour, a mixing bowls, an electric handheld mixer or stand mixer, cookie dough scooper, parchment paper or silicone mat, baking sheet, and cooling rack.

Storage and Freezing Instructions

Store the baked cookies in an air-tight container and keep in a cool, dry place for up to 5-7 days.

Freeze these cookies for the future. To store, let the baked cookies reach room temperature then place them in a storage bag, press out the air, and seal them. Place them in the freezer for up to a month. Thaw them in the fridge or on the counter when you want to enjoy them. To warm them, heat the oven to 300°F and warm on a baking sheet for 2 to 3 minutes.

Baking Tips for the Best Cookies

• Use room temperature butter for soft and chewy cookies. Room temperature butter is soft and pliable, but not melted.
• Use brown sugar to add moisture to the cookies. This maintains their soft and chewy texture for a few days.
• Make your cookies the same size to ensure the cookies have the same texture. If you make all of the cookies larger (e.g. 2 tablespoons) or smaller (e.g. 1 tablespoon), be sure to adjust the bake time.
• Don't over-mix ingredients to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough.
• Bake on the middle rack for even cooking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets from top to bottom halfway through baking to ensure the cookies bake evenly.
• Cool down the cookies before storing to ensure the cookies maintain their texture. The steam from hot cookies will make the cookies soggy inside of the container.

Did You Make This Recipe?

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