Matcha Sugar Cookies
These matcha sugar cookies have a sparkling sugar coating and a buttery vanilla dough. This recipe makes 24 cookies and includes an hour of chilling before baking.
Matcha brings a green tea flavor that stands out against the sweet coating. A tablespoon goes into the dough, where it is whisked with the flour so the color is distributed evenly. Sifting any lumps first saves you from finding a concentrated pocket of powder in a finished cookie.
The dough is portioned, rolled in sugar, and gently flattened before baking. That small flattening step helps keep the cookies round and gives them a consistent starting thickness. Leave room between them on the tray, and keep the second batch chilled while the first is in the oven.
The green tops make browning a less useful guide than it is with a plain sugar cookie. Watch for set edges and a surface that has lost its wet shine, then check the bottoms for a light golden color. Let the cookies stand on the sheet for ten minutes before moving them to a rack.
Questions You May Have
What kind of matcha should I use?
Use unsweetened culinary matcha powder. Sweetened matcha latte mix contains other ingredients and is not a direct substitute.
Do I need to chill the dough?
Yes. Allow one hour in the refrigerator before shaping. The listed additional time includes that chill and ten minutes of cooling.
Why is there an extra egg yolk?
This recipe uses one whole egg plus one yolk. Keep those amounts as written rather than substituting two whole eggs, which would add more liquid.
Can I bake both trays together?
The method below is written for one tray at a time. The 24-minute cooking allowance covers two batches of up to twelve minutes each.
Does matcha contain caffeine?
Yes. Keep that in mind when choosing when and to whom to serve these cookies. This recipe has no verified caffeine amount per cookie.
What You Need to Make Matcha Sugar Cookies
2 1/4 cups (270g) all-purpose flour
1 tablespoon (6g) culinary matcha powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/4 cup (50g) granulated sugar, for rolling
How to Make Matcha Sugar Cookies
Whisk the flour, matcha, baking soda, baking powder, and salt in a bowl until evenly combined. Sift the matcha first if it is lumpy.
In a large bowl, beat the softened butter and 1 cup sugar for 2–3 minutes, until light and creamy. Beat in the egg, egg yolk, and vanilla.
Add the dry ingredients and mix just until no dry flour remains. Cover and refrigerate the dough for 1 hour.
Heat the oven to 350°F. Line two baking sheets with parchment paper. Put the remaining 1/4 cup sugar in a small bowl.
Divide the dough into 24 portions, about 1 1/2 tablespoons each. Roll into smooth balls, coat in the sugar, and arrange 2 inches apart on the sheets. Gently flatten each into a round disc about 1/2 inch thick. Keep the second sheet chilled while the first bakes.
Bake one sheet at a time for 10–12 minutes, until the edges are set, the tops have lost their wet shine, and the bottoms are lightly golden. Do not wait for the green tops to brown.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Repeat with the second sheet.
Tips for Round, Even Cookies
Use softened butter that can be beaten with the sugar, rather than melted butter. Weigh the flour where possible, or spoon it into the cup and level without packing.
Divide the dough evenly before rolling. Keep the discs about 1/2 inch thick and leave 2 inches between them. A consistent size is more useful than trying to make every cookie look identical.
Do not taste the raw dough, which contains raw flour and egg. These cookies contain wheat, milk, and egg; check labels and avoid cross-contact if preparing food for someone with an allergy.
Storage
Let the cookies cool completely before sealing them in an airtight container. Keep at room temperature for up to 4 days, or freeze for up to 3 months. Separate layers with parchment to protect the sugar coating.
For another flavor to add to your cookie plate, try our Chewy Lemon Sugar Cookies.
Printable Recipe
Matcha Sugar Cookies
Round, sugar-coated matcha cookies with soft centers, lightly crisp edges, and a gentle green tea flavor.
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 1 tablespoon (6g) culinary matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup (50g) granulated sugar, for rolling
Instructions
- Whisk the flour, matcha, baking soda, baking powder, and salt in a bowl until evenly combined. Sift the matcha first if it is lumpy.
- In a large bowl, beat the softened butter and 1 cup sugar for 2–3 minutes, until light and creamy. Beat in the egg, egg yolk, and vanilla.
- Add the dry ingredients and mix just until no dry flour remains. Cover and refrigerate the dough for 1 hour.
- Heat the oven to 350°F. Line two baking sheets with parchment paper. Put the remaining 1/4 cup sugar in a small bowl.
- Divide the dough into 24 portions, about 1 1/2 tablespoons each. Roll into smooth balls, coat in the sugar, and arrange 2 inches apart on the sheets. Gently flatten each into a round disc about 1/2 inch thick. Keep the second sheet chilled while the first bakes.
- Bake one sheet at a time for 10–12 minutes, until the edges are set, the tops have lost their wet shine, and the bottoms are lightly golden. Do not wait for the green tops to brown.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Repeat with the second sheet.
Notes
Use softened, not melted, butter. Weigh the flour or spoon it into the measuring cup and level it without packing. Culinary matcha gives the cookies their color and flavor; do not substitute sweetened matcha latte mix.
Additional time includes 1 hour of chilling and 10 minutes of cooling. Cook time allows for two batches.
Store completely cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Do not taste raw dough: it contains raw flour and egg. Contains wheat, milk, and egg. Matcha contains caffeine.
