How to Make Soft & Buttery Matcha Cookies
There’s nothing more comforting than the smell of fresh-baked cookies—but when you add premium matcha powder, it’s a whole new level of delicious. These matcha cookies are soft, buttery, and slightly chewy in the center with a delicate crisp edge. Their vibrant green color makes them as beautiful as they are tasty!
Whether you’re new to matcha or a long-time fan, this recipe is simple to follow and guarantees perfect results every time.
Why Matcha Cookies Are Special
Matcha isn’t just for lattes. This finely ground green tea powder adds a unique earthy sweetness and a gorgeous pop of color to baked goods. These cookies are:
- Rich in antioxidants thanks to matcha
- Perfectly balanced with butter and sugar
- Beautifully vibrant (especially with premium matcha)
- Easy to make with everyday ingredients
Pro Tip: Use premium matcha powder for the best color and flavor. Culinary matcha can work too, but premium has a smoother, less bitter taste.
Ingredients (Makes 12 Cookies)
- 125g (1 cup) all-purpose flour
- 2 tsp (4g) premium matcha powder
- 75g (1/3 cup) unsalted butter, softened
- 70g (1/3 cup) white sugar
- 25g (2 tbsp) brown sugar (optional, for richer flavor)
- 1 small egg (50g)
- 1/2 tsp vanilla extract (2.5ml)
- 1/4 tsp baking soda (1g)
- A pinch of salt (1g)
Optional Add-ins:
- 50g (1/3 cup) white or dark chocolate chips
- 1 tbsp milk (if dough feels too dry)
Step-by-Step Instructions
1. Sift the Dry Ingredients
Sift together flour (125g), matcha powder (4g), baking soda (1g), and salt (1g). This step ensures the matcha blends evenly and keeps your cookies light and lump-free.
2. Cream the Butter & Sugars
In a large mixing bowl, beat softened butter (75g), white sugar (70g), and brown sugar (25g) until pale and fluffy. Use a hand mixer for 2–3 minutes for the best texture.
3. Add the Wet Ingredients
Beat in the egg (50g) and vanilla extract (2.5ml) until fully incorporated.
4. Combine with Dry Ingredients
Gradually fold in the sifted dry mixture until just combined—don’t overmix! Fold in chocolate chips at this stage if using.
5. Chill the Dough (Important!)
Refrigerate the dough for 30 minutes to 2 hours. This step helps the cookies hold their shape and intensifies the flavor.
6. Shape & Bake
- Preheat oven to 170°C (340°F).
- Line a baking tray with parchment paper.
- Roll 1.5 tbsp portions of dough into balls and space them 2 inches apart.
- Bake for 10–12 minutes until edges are firm and centers are still soft.
7. Cool & Serve
Allow cookies to rest on the tray for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Storage Tips
- Store in an airtight container at room temperature for up to 3–4 days.
- Freeze baked cookies for up to 2 months.
Why You’ll Love These Matcha Cookies
These cookies aren’t just pretty—they’re packed with the nutritional benefits of matcha and a flavor that pairs beautifully with white or dark chocolate chips. They’re perfect for tea time, gifting, or just treating yourself.
Want the best matcha for baking? We recommend using The House of Umami Premium Matcha for the best color, flavor, and aroma.