These soft and chewy matcha sugar cookies are super easy to make. Grab some matcha ice cream and turn these babies into ice cream sandwiches!
I love you so matcha! Thank you very matcha!
These sugar cookies are so matcha better than snickerdoodles. Okay, that’s enough with the matcha puns.
Fans of matcha rejoice! Enjoy a matcha latte in one hand and a stack of these matcha sugar cookies in the other.
Matcha Sugar Cookies
Sugar cookie cutouts, snickerdoodles, and peppermint chocolate cookies reign supreme during the holiday season. Once the snow starts to melt and signs of spring appear, matcha takes over my kitchen.
I associate matcha with springtime due it’s bright green color. Instead of drinking matcha, let’s eat it!
To fully extract all the matcha goodness, matcha powder is creamed with butter and sugar.
Flavor is carried through fat. As such, it is best to incorporate the matcha into the butter and sugar instead of the dry flour mixture.
What kind of matcha powder to use for sugar cookies?
There are a ton of different matcha powders available. As the image above shows, matcha powder comes in a wide range of “green.”
At the very bottom is my favorite matcha- it’s from Rishi. I use their “teahouse matcha” for drinking (and sometimes for VERY special baking occasions because it’s expensive). I primarily use their “barista matcha” for everyday baking.
The other two matcha powder examples were labeled as “culinary grade” matcha meant for cooking and baking. These matcha powders look a bit more earthy and brown compared to the bright, vibrant green.
In order to achieve the same green as the matcha sugar cookies photographed here, use bright green, high quality matcha.
Pricing and labeling will vary. Regardless of whether the matcha is labeled as ceremonial, barista, or culinary grade, pay attention to the color! The color is a big indicator of it’s quality.
Also, make sure to use PURE matcha powder. Do not use matcha powder that is already sweetened with sugar or cut with milk powder.
Is it necessary to chill the cookie dough?
YES. Chilling the cookie dough allows the flavors of the cookie to fully develop. (Just be sure to cover dough well. You don’t want any unwanted flavors from the fridge to seep the matcha dough!)
Chilling also prevents the cookies from spreading too much during baking.
These matcha sugar cookies are soft and chewy fresh from the oven. They remain pliable for a few days after baking. To refresh, simply microwave for a few seconds.
Interested in other matcha desserts? Try Matcha Red Bean Cake, Matcha Pound Cake, or this Matcha Panna Cotta.
Matcha Sugar Cookies
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 teaspoon (5 g) matcha powder*
- 1 large egg
- 1 ½ cup (180 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon kosher salt
- granulated sugar, for rolling
- In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter, sugar, and matcha until smooth, about 3 minutes. Add egg and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Add dry mixture to mixing bowl. Mix on low speed until dough forms. Scrape down bowl as needed. Do not overmix.
- Cover and refrigerate dough for at least 1 hour, overnight is best.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mat. Set aside.
- Use a 1 ½ Tablespoon scoop (#40 scoop) to portion out dough. Roll into ball and coat with granulated sugar. Place cookie balls 2-inches apart of prepared baking sheet. Bake 13-15 minutes, until the edges of the cookies are set. Allow to rest in baking sheet for 3-5 minutes before transferring to wire rack to cool.
- I recommend using Rishi “teahouse matcha” or Rishi “barista matcha” to get the same vibrant green color as the sugar cookies in the images.
- Allow matcha sugar cookies to cool to room temperature before storing. Cookies will keep in an airtight container for up to 5 days.
Reader Questions and Reviews
Hello! Thank you for the recipe, can’t wait to try it :) Quick question, when I take the dough out of the fridge, should I shape it into balls right away or let the dough get to room temperature and then shape the balls? Does it matter? Thank you!!
I scoop the balls directly out of the fridge. However, if the dough is too cold, you may have to let it sit at room temperature for a few minutes until it’s pliable.
I followed your recipe, but for some reason my cookies did not spread as much as yours and look almost like shortbread cookies. Can you tell me what I might have done wrong?
Hi! It sounds like the flour measurement may have been off. Are you measuring your flour by weight or scooping by volume? If scooping by volume, I suggest stirring and fluffing the flour, then use a spoon or a smaller measuring cup (like 1/4 or 1/3 cup) to add flour into the larger measuring cup. Use a knife to level across the measuring cup.
Can these cookies be frozen?
I have not tried freezing these cookies.
I’m not vegan but I really enjoy substituting my ingredients with plant based products… would this work using flax egg??
I’m not well versed in vegan baking. I have not tried this recipe using flax egg.
Just made theses with flax egg and they turned out amazing! (1 tbsp ground flax mixed with 3 tbsp boiled water left to sit for 5 minutes, then added to recipe in place of egg)
To reduce the carbs I substituted almond flour for the flour and swerve granulated for the sugar. They came out amazing! I also added lemon zest and lemon juice for a lemon matcha cookie! I cannot stop making and eating these!
Thanks for trying out the recipe! That’s wonderful to hear! Lemon matcha sounds tasty!
Do u think I can use hojicha powder and it’ll be just as good?
Hi! I’ve made these twice now and I LOVE the flavor of these, but I’m having trouble with the texture. Similar to another commenter, my cookies aren’t spreading and are turning out cakey. I’ve weighed out all my ingredients and just can’t work out what I might be doing wrong. Any thoughts?
Hi! I just realised I don’t have any cream of tartar… can I still make these cookies? They look amazing!
The cream of tartar helps to balance the bitterness of the matcha powder. The recipe will still work without the cream of tartar, but it will taste a little different.
Hi, thank you for this recipe. Can white chocolate be added to this recipe to make matcha and white choc cookies?
I don’t recommend adding white chocolate chips to this dough. However, you could melt the white chocolate and dip the cooled cookies into them.
I want to make these cookies but I was wondering about the part of the chilling would they be better if I chilled them over night or is there a different between 1 hour to overnight ?
Overnight is best (10-16 hours). It allows the flavors to steep into the butter. The cold dough also prevents the cookies from spreading too thin during baking.
Just made these and they are delicious! Like other commentors, mine were more fluffy than yours but the taste is definitely there. Thanks for such a great, easy recipe!
Thanks for trying the recipe! I will have to test these again to see why some people are getting fluffy cookies.
I do not have cream of tartar. Can I substitute the soda and cream of tartar with BAKING SODA?
No, I don’t suggest it. The cookies will not turn out the same out. You can try substituting the baking soda and cream of tartar with baking powder. I haven’t tried it, so I cannot attest to its success.
I made these without the cream of tartar as well as halving the recipe, and they are so good! They aren’t as thin as the picture, but that doesn’t mean they aren’t any less tasty. I definitely will be making these again :)
Also, it has just occurred to me that I used baking powder instead of baking soda. Oops. But it all worked out :)
Baking powder is the reason your cookies are fluffier. Baking powder is a leavening agent. Cream of tartar helps to ensure the cookies remain soft and chewy since it inhibits sugar crystallization.
The cookies came out weirdly puffy. Are you sure it was supposed to be baking soda and not baking powder?
i’m almost certain the recipe is wrong. i’ve tried this so many times as written and it’s never close to as flat as shown. i believe it will be similar if you reduce the flour by 3-4 tablespoons. i’ve made other cookies with similar flatness and it’s wayyy less flour than this recipe.
I made these cookies for the first time, it turned out chewy however they aren’t spreading as thin. I do taste the baing soda, would that be the reason why it is fluffier than expected?
I wonder if you have tried the recipe again.
Also, can you explain around what consistency should the dough be when baking, will it spread more if the dough is softer ? Maybe resting for more than an hour before baking?
not sweet. i used salted butter because i didn’t have unsalted butter. that’s probably why it wasn’t sweet. but it tasted decent!
Thanks for trying the recipe. Yes, these cookies are not very sweet. The bitterness of matcha cuts through much of the sweetness. It also depends on the brand/quality of matcha powder you use. I suggest you try making it with unsalted butter next time!
Thank you for the recipe, my cookies turned out really tasty, chewy inside and crispy outside, all ingredients are well balanced. I definitely will use this recipe again.
I added 1/4 tspn of vanilla to this recipe and it turned out amazing!
Could we simply sub the matcha and use hojicha?!
Can I make this with a regular hand mixer instead of a stand mixer with paddle attachment? It’s all I have, and I don’t think I can afford a new mixer… these look so good so I still want to make them though!
Yes, you may use an electric hand mixer. It will take slightly longer to mix.