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+ servings

Matcha Sugar Cookies

Soft and chewy sugar cookies flavored with matcha powder.

Servings 17 cookies
Author Maryanne Cabrera


  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoon (5 g) matcha powder*
  • 1 large egg
  • 1 1/2 cup (180 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt
  • granulated sugar, for rolling


  1. 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. 

  2. 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. 

  3. Cover and refrigerate dough for at least 1 hour, overnight is best. 

  4. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mat. Set aside. 

  5. Use a 1 1/2 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.

Recipe Notes

  • 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.