Matcha Sugar Cookies

4.29 from 7 votes

Soft and chewy sugar cookies flavored with matcha powder.

Prep Time: 10

Cook Time: 15

Dough Chill Time: 1

Total Time: 1 25

Course: Dessert

Cuisine: American, Japanese

Servings: 17 cookies

Calories: 128kcal

Author: Maryanne Cabrera

Ingredients

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

Instructions

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.

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.

Nutrition

Calories: 128kcal, Carbohydrates: 17g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 72mg, Potassium: 25mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 206IU, Calcium: 5mg, Iron: 1mg