• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Fall Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Fall Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    The Heirloom Pantry » Sweets

    Matcha Cookies (Soft and Chewy)

    Published: Nov 7, 2021 · Modified: Jul 10, 2022 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

    1.3K shares
    • Share76
    • Tweet
    • Yummly
    • Flipboard
    Jump to Recipe
    Soft and Chewy Matcha Cookies - The Heirloom Pantry Pin
    Soft and Chewy Matcha Cookies - The Heirloom Pantry Pinterest
    Soft and Chewy Matcha Cookies - The Heirloom Pantry Pinterest

    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!

    Green tea matcha cookies with a chasen whisk.

    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
    • Ingredients
    • How to Make Matcha Cookies
    • Matcha Cookies FAQ
    • Substitutions
    • Variations
    • Equipment
    • Storage and Freezing Instructions
    • Top tips for the Best Cookies
    • Did you make this recipe?
    • Matcha Cookies (Soft and Chewy Green Tea Cookies)
    • Storage and Freezing Instructions
    • Top tips for the Best Cookies
    • Food safety

    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.

    Ingredients

    Green tea cookie ingredients in glass bowls.
    • All-purpose flour - all-purpose flour is the foundation for these matcha cookies.
    • Baking soda - baking soda helps the cookie dough spread.
    • Baking powder - baking powder helps make the matcha cookie 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 leaves with a distinct earthy, sweet flavor. It comes in a variety of grades for cooking and drinking.
    • 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!
    • Granulated sugar - sugar adds sweetness and helps the cookies spread as the sugar melts.
    • Brown sugar - brown sugar adds moisture to the cookie dough, resulting in a chewy texture.
    • Vanilla extract - vanilla extract adds complexity and sweetness to the matcha cookie dough. For a stronger vanilla flavor, use vanilla bean paste.
    • Egg - Egg binds 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

    Matcha Cookie instructions and steps.
    • 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.
    • Green matcha cookie dough balls on a parchment paper-lined baking sheet and cookie dough rolled in coarse sugar in a bowl.
    • Inside of chewy green matcha cookies.
    • 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.

    Hint: 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

    • Can of Maeda-En match with green tea matcha cookies.

    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:

    What is matcha powder?

    Matcha powder is ground young green tea leaves. The green tea plants used specifically for matcha are grown in the shade a few weeks before harvest. The stems and veins are removed during the process. The powder is then used to make tea using a chasen, or Japanese tea whisk.

    What are the different matcha grades?

    The three different grades of matcha are culinary, premium, and ceremonial. Culinary grade matcha is used for cooking and casual drinks, like smoothies. Premium matcha is a blend that is commonly used for lattes in cafes. Ceremonial grade matcha is the highest quality matcha that is strictly used for drinking and is made of premium leaves from the first tea harvest.

    What matcha powder should I use for baking?

    You can use any grade of matcha for these cookies, but culinary is the most economical and offers a rich matcha flavor.

    Are matcha cookies caffeinated?

    Yes, matcha cookies do contain some caffeine because matcha naturally contains caffeine. This recipe calls for 2½ tablespoons of matcha powder, which contains approximately 525 milligrams of caffeine, divided by 24 cookies.

    Where can I buy matcha powder?

    You can buy matcha at Japanese markets, like Mitsuwa or Nijiya, some common chain grocery stores, and online retailers, including Matcha Bloom (use code KAT for 10% off).

    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 bowl, 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.

    Top 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?

    If you liked this recipe, please rate and comment on the recipe below! Share your final dish with us on Facebook and Instagram. Tag @theheirloompantry and hashtag it #theheirloompantry.

    This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.

    matcha cookies in a pile
    Print Recipe Pin Recipe
    4.94 from 58 votes

    Matcha Cookies (Soft and Chewy Green Tea Cookies)

    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!
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Dessert
    Cuisine: Japanese
    Servings: 24 cookies
    Calories: 175kcal
    Author: Kathleen Higashiyama

    Ingredients 

    • 2½ cups all purpose flour
    • 2½ tablespoon matcha powder
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 cup unsalted butter room temperature
    • 1 cup granulated sugar
    • 1½ tablespoon brown sugar
    • 2 teaspoons vanilla extract
    • 1 large egg room temperature
    • ½ cup coarse sugar such as turbinado
    Prevent your screen from going dark

    Instructions

    • Heat oven - Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
    • Sift dry ingredients - In a large mixing bowl, whisk together flour, sifted matcha powder, baking soda, baking powder, and kosher salt and set aside.
    • Mix wet ingredients - In a separate large mixing bowl, use a handheld electric mixer or stand mixer and 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. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.
    • 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, 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.

    Notes

    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.

    Top 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. ½ 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.

    Nutrition

    Calories: 175kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 156mg | Potassium: 21mg | Fiber: 1g | Sugar: 13g | Vitamin A: 324IU | Calcium: 11mg | Iron: 1mg
    Keyword: green tea cookies, green tea dessert, matcha cookies, matcha dessert
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    Food safety

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Sweets

    • No-bake mini cheesecakes topped with fresh fruit, edible flowers, powdered sugar on a marble platter.
      No-Bake Mini Cheesecakes
    • 3-ingredient no bake cheesecake made with whipped cream, cream cheese, and powdered sugar in a premade graham cracker crust in a pie pan topped with fresh strawberries and lemon.
      3-Ingredient No-Bake Cheesecake
    • Homemade graham cracker crust in an Emile Henry pie dish for pies, cheesecakes, and more.
      How to Make Graham Cracker Crust
    • Hand whisking easy vanilla bean icing for muffins, cakes, cinnamon rolls, scones, and more.
      Simple & Easy Vanilla Icing

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Yatching

      August 27, 2023 at 8:24 pm

      5 stars
      Thank you Kat for posting this recipe! The recipe is easy to follow and the final product turned out to be chewy. I used a lighter matcha powder so the cookies were a bit light compared to the photos.
      The whole process went well z The only problem I faced is that I couldn’t mix the unmelted room temperature butter with the dry ingredients so well that they got crumby. I ended up melting my last 1/4of butter and mixed them together and turned out closer to what it was like on your picture.

      Reply
      • Kathleen Higashiyama

        September 04, 2023 at 9:00 am

        We're so happy you enjoyed the cookies! Sometimes butter can be a challenge to make homogenous if it isn't room temp/borderline softened, but I'm glad you found a method that worked for you. Thank you for rating and trying our recipe!

        Reply
    2. Pepper

      August 02, 2023 at 1:26 am

      5 stars
      They came out really soft and fluffy for me, perfect matcha flavour. Me and my mom loved them. Definitely easy and recommend to try!

      Reply
      • Kathleen Higashiyama

        August 04, 2023 at 12:00 pm

        Hi Pepper, we're thrilled that you and your mom enjoyed the matcha cookies! Aren't they soft and chewy? You can check out other matcha recipes here too. Thank you for trying & rating our recipe! - Kat & Alec

        Reply
    3. Izzy

      June 19, 2023 at 6:46 am

      5 stars
      My new favorite cookie recipe!! Everyone in my family adored them (even ones who don’t like matcha). They are also one of the best matcha recipes I’ve made because it has the perfect balance of matcha and sweetness.

      Reply
      • Kathleen Higashiyama

        June 20, 2023 at 9:32 am

        Hi Izzy, thank you for your thoughtful comment & review! We are so happy to hear you and your family enjoyed the matcha cookies!

        Reply
    4. Meghan

      May 02, 2023 at 6:33 pm

      I made these and loved them. They had a bit of a salty aftertaste and after reading the comments it’s bc I used table salt and should have halved the amount. My bad, and I learned something new. Thanks.

      Reply
      • Kathleen Higashiyama

        May 20, 2023 at 11:50 am

        Hi Meghan, thank you for trying the recipe! We definitely recommend making the recipe with kosher salt (this brand is our favorite) so it's easier to control how salty the cookie dough tastes. We hope you try it again soon!

        Reply
    5. Fatin

      February 05, 2023 at 8:48 pm

      5 stars
      I made it twice already!
      So good as i am a matcha lover. Never thought it will well blended to make as cookies. And my sister loves it. Just now I baked it for her to bring to her boarding school. I had fun doing it as the 1 st bake, it turned brown so fast, I did some experiment on temperature and time. Then i found the right one at that time. (And I think I measured wrongly the brown sugar i guess, hahaha)And today as for 2nd time, I precisely measured the ingredients one again, then it turned out perfectly as I expected. Hehe. Oh! This 2nd time, I can roll the dough. So I know why the 1st time I cannot roll the dough as a mini ball ???. Thank you for the recipe!

      Reply
      • Kathleen Higashiyama

        February 07, 2023 at 8:19 am

        Hi Fatin, thank you for trying our recipe! Happy to hear that the second batch turned out well ? Have a great day!

        Reply
    6. Barb

      December 24, 2022 at 3:09 pm

      My family loves this matcha cookie recipe! We've made it a few times and made a double batch for Christmas this year.

      Reply
    7. Beth

      December 16, 2022 at 4:22 pm

      Was 2 1/2 TABLESPOON the correct amount of matcha powder? I did make them and it has a bitter flavor for my taste. I explored other recipes that called for 2 1/2 TEASPOONS.

      Reply
      • Kathleen Higashiyama

        December 24, 2022 at 8:33 am

        Hi Beth, yes, 2 1/2 tablespoons is correct; we use a 1 tablespoon matcha to 1 cup flour ratio. From what we've seen, most recipes call for at least a tablespoon for a batch of cookies. This helps bring out the real matcha flavor. You can always reduce the amount of matcha for your next batch. May I ask what kind of matcha you used? That can sometimes affect the flavor. Happy to help you troubleshoot!

        Reply
    8. Aracely Gutierrez

      October 31, 2022 at 9:29 pm

      Thank you so much! I'll let you know how they turn out when I make them! 😀

      Reply
    9. Molly Magnaldo

      October 24, 2022 at 6:43 am

      Can I make the dough ahead of time (store it in the fridge and bake it the day after)?

      Reply
      • Kathleen Higashiyama

        October 27, 2022 at 10:19 pm

        Hi Molly,

        Yes, just keep the dough in an air tight container or a covered bowl.

        Reply
    10. Aracely Gutierrez

      October 10, 2022 at 6:10 pm

      Can I substitute kosher salt for regular salt? If yes, how much more/less. Also, do I have to dip them in coarse sugar before baking, or can I leave them natural?

      Reply
      • Kathleen Higashiyama

        October 27, 2022 at 10:23 pm

        Hey Aracely,

        If you are using table salt, cut the salt measurement in half (1/2 tsp table salt in this recipe).

        You don't need to dip the cookies in sugar, we just like it for extra sweetness. Let us know how you like the recipe!

        Reply
    11. Meek

      May 10, 2022 at 11:52 am

      I didn’t follow the recipe and mixed all the dry ingredients together ?..now I have a powdery mess. Help, please

      Reply
      • Kathleen Higashiyama

        May 10, 2022 at 12:06 pm

        Hi Meek! I just sent you an email to help you troubleshoot. Talk to you soon!

        Reply
    12. Mariko

      December 06, 2021 at 1:45 pm

      5 stars
      Really like the unique matcha flavor in these.

      Reply
    13. Kelly

      November 12, 2021 at 8:06 am

      5 stars
      These are so good! Much better than normal sugar cookies.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    Welcome! We're Kat and Alec, the recipe developers, food photographers, and food writers behind The Heirloom Pantry. Here you'll find approachable elevated recipes and tips for weeknights and entertaining.

    More about us →

    Fall Recipes

    • Spoon holding brown sugar dry rub for chicken wings, ribs, and more.
      Dry Rub for Chicken Wings, Ribs, and More
    • Baked dry rub chicken wings made with a brown sugar rub topped with finely chopped parsley on a sheet of parchment paper.
      Baked Dry Rub Chicken Wings
    • Easy kimchi fried rice in a bowl with a fried egg, sesame seeds, and scallions on top with chopsticks.
      Easy Kimchi Fried Rice
    • Sliced lemon curd coffee cake squares with cinnamon streusel and vanilla bean glaze drizzled on top, surrounded by sliced lemons.
      Lemon Curd Coffee Cake
    • Homemade cherry compote in a white ramekin with cherries and a spoon with cherry syrup.
      Cherry Compote
    • Spoon holding a scoop of handmade raspberry compote above a ramekin of compote for ice cream, cake, cheesecake, dessert, and more.
      Raspberry Compote

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • Closeup shot of ricotta tomato tartlets with puff pastry.
      Tomato Tartlets with Puff Pastry
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Baked Furikake Salmon with Kewpie Mayo
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Overhead shot of sliced Spam in a pan with homemade teriyaki sauce.
      Fried Spam (How to Cook Spam)
    • Broiled Salmon Collars (Sake Kama) on serving plate with beer.
      Broiled Salmon Collars (Sake Kama)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    The Heirloom Panty Shop Page
    Copy-of-The-Heirloom-Pantry-Typography-Logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Heirloom Pantry, LLC®