Soft and Buttery Matcha Sugar Cookies
These matcha sugar cookies are soft, buttery, and full of earthy green tea flavor. They bake up with a light crackled top and just the right hint of sweetness.
They come together in one bowl with no mixer, and you’ll have a tray of green cookies ready in under 30 minutes. It’s an easy baking win for a weekday afternoon.
What Makes These Matcha Cookies So Good
The matcha gives them a floral, slightly grassy note that cuts through the buttery richness. It’s a grown-up cookie that still feels like a treat.
I love how the dough comes together fast, and the cookies look like little green gems on the tray. Rolling them in sugar gives a delicate crunch on the outside while the inside stays soft.
Ingredients
- 1/2 cup unsalted butter, melted and cooled: use high-quality butter for the best flavor; salted works too, just reduce the added salt by half
- 3/4 cup granulated sugar: sweetens the dough and adds a bit of crunch when rolled
- 1 large egg: helps the dough come together
- 1 teaspoon vanilla extract: rounds out the matcha without overpowering it
- 1 1/2 cups all-purpose flour: spoon and level for accurate measuring
- 1 tablespoon matcha powder: culinary-grade gives the brightest green color and most earthy taste
- 1/2 teaspoon baking powder: gives the cookies a gentle lift
- 1/4 teaspoon salt: balances the sweetness and makes the matcha pop
- 1/4 cup extra granulated sugar for rolling: creates that crackly, sugary crust
Variations / Substitutions
- Dairy-free: swap the butter with melted coconut oil, the cookies will be a touch denser
- Stronger matcha kick: use 2 teaspoons instead of 1 tablespoon for a bolder green tea punch
- Flavor twist: replace the vanilla extract with almond extract for a nuttier note
- Sweetener: try coconut sugar instead of granulated, it adds a deep caramel undertone
Creamy Matcha Green Tea Smoothie makes the perfect drink to sip alongside these cookies.
How To Make Matcha Sugar Cookies
Step 1: Mix the Wet Ingredients
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the melted butter and 3/4 cup granulated sugar until smooth. Add the egg and vanilla and beat until the mixture looks glossy and pale yellow.
Step 2: Stir in the Dry Ingredients
Add the 1 1/2 cups flour, matcha powder, baking powder, and salt right into the bowl. Stir with a spatula until no dry streaks remain. The dough will be thick, soft, and a vibrant green.
Step 3: Roll the Dough in Sugar
Place the 1/4 cup extra sugar in a shallow bowl. Scoop tablespoon-sized portions of dough, roll them into balls, then toss in the sugar to coat all over. Space them 2 inches apart on the prepared baking sheet. You’ll get about 12 cookies.
Step 4: Bake and Serve the Cookies
Bake for 10 to 12 minutes, until the edges are set and the tops begin to crack. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature—the cookies soften a bit as they cool and keep their bright green hue.
Tips for the Best Matcha Sugar Cookies
- Use culinary-grade matcha. Ceremonial grade is too delicate and will taste flat after baking.
- If the dough feels sticky when rolling, lightly wet your hands with water, it makes shaping much easier.
- Keep a close eye on the bake time. The cookies go from soft to dry fast, pull them as soon as the edges are set.
- For an extra pop of sweetness, press a few white chocolate chips into the tops right after they come out of the oven.
Keeping the Cookies Fresh
Refrigerate – Store baked cookies in an airtight container at room temperature for up to 5 days. They stay soft and tender. You can also freeze them in a single layer for up to 2 months; thaw at room temperature.
Frequently Asked Questions
Can I make this dough ahead of time?
Yes, the dough can be refrigerated, covered, for up to 2 days. Let it sit at room temperature for 10 minutes before scooping if it firms up too much.
Why did my cookies spread too much?
The butter was likely too warm when you mixed the dough. Let the shaped dough balls chill on the baking sheet for 10 minutes before baking to prevent excess spreading.
Can I skip the sugar coating?
You can, but you’ll miss the crackly top and extra crunch. The cookies will still be delicious, just a little less sweet on the outside.
Can I use matcha latte powder instead?
No, matcha latte powder contains sugar and milk solids. Stick with pure matcha powder for the right flavor and color.
Matcha Sugar Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment. In a large bowl, whisk the melted butter and 3/4 cup sugar until smooth. Add the egg and vanilla and beat well.
- Add the flour, matcha, baking powder, and salt. Stir until a thick, soft, green dough forms and no dry spots remain.
- Place the extra 1/4 cup sugar in a bowl. Scoop tablespoon-sized dough balls, roll in sugar, and place 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes until edges are set and tops crack. Cool on the sheet 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
