Matcha Sugar Cookies
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These Matcha Sugar Cookies have soft centers and crisp edges. They require no chill time and are naturally green thanks to the matcha powder!
These Matcha Sugar Cookies are a great alternative to your basic vanilla sugar cookie. They’re flavored with matcha powder which gives them a unique earthy taste and natural green color. Before baking they’re rolled in sugar to give them a crunchy exterior which really complements their soft pillowy centers!
What Is Matcha?
Matcha is a Japanese powder made from ground green tea leaves. It can be used for making tea, lattes or various baked goods. It has a very unique taste that is earthy and slightly bitter. When baking with matcha it’s best to use culinary grade matcha powder.
If you’re looking for more matcha recipes try my Matcha Shortbread Cookies, Matcha Neapolitan Cookies or Matcha Christmas Tree Cookies!
More Cookie Recipes You’ll Love
- Biscoff Butter Cookies
- Chocolate Chip Sugar Cookies
- Almond Butter Blossoms
- Fudgy Chocolate Crinkle Cookies
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda & baking powder – both leaveners are needed to help the cookies rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar and brown sugar – sweetens cookies. The brown sugar makes the cookies a little chewy.
Matcha Powder – gives the cookies their matcha flavor and green color. Be sure to use culinary grade matcha powder. If you don’t want the matcha flavor to be as strong you can decrease it to 2 tbsp.
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Matcha Sugar Cookies
1. In a small bowl whisk all-purpose flour, baking soda, baking powder and salt. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar, brown sugar and matcha powder until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once then mix on low speed until just combined.
5. Using a 3 tablespoon cookie scoop, scoop dough and roll in granulated sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).
6. Bake cookies at 350°F for 14 minutes then cool on the baking sheet. Store Matcha Sugar Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Matcha Sugar Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips.
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
What’s the difference between sugar cookies And Shortbread?
Unlike sugar cookies, shortbread is made without eggs or any leavening agents. Shortbread also has a more crumbly texture as a result of the dough’s high fat content. If you’re looking for shortbread recipes try my Mini Chocolate Chip Shortbread Bars or Shortbread Thumbprint Cookies or Almond Flour Shortbread Cookies.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
- Culinary Grade Matcha Powder
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Matcha Sugar Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 3 tbsp matcha powder
- 2 eggs
- 1 tsp vanilla extract
- extra granulated sugar for rolling
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl whisk all-purpose flour, baking soda, baking powder and salt. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar, brown sugar and matcha powder until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once then mix on low speed until just combined.
- Using a 3 tablespoon cookie scoop, scoop dough and roll in granulated sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake cookies for 14 minutes then cool on the baking sheet.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Matcha Sugar Cookies in an airtight container for up to 5 days at room temperature.
