Crispy, Chewy, Matcha Green Tea Cookies

These sugar cookies are made with matcha green tea powder which gives the cookies a beautiful green color. They are crispy on the outside and chewy on the inside and are ready to go in the oven in about 15 minutes.

photo of a plate of Matcha Green Tea cookies
I love taking classic cookie recipes and giving them a twist with matcha green tea powder. The flavor is unique and gives the cookies a natural green hue that I find so pretty.

Type of Matcha Green Tea Powder to Use

When baking with matcha powder, it is best to use a high-quality matcha powder. I buy universal grade or ceremonial grade matcha powder by Maeda En*. These matcha powders are a little pricier but you only need a little bit for a recipe so a small canister can last a while. The higher quality matcha powders will ensure that your baked goods maintain their green color.

Cheaper matcha powders, like culinary grade, are fine for other types of cooking with matcha but don’t produce the bright green color in baked goods (instead the baked goods usually turn light brown or yellow as they cook in the oven).

Cookie Making Tips

  • The key to getting the right texture for your cookies is to first cream the butter and sugar together until smooth.
  • The butter should be softened by letting it sit out on the counter for a few hours before you make the cookies.
  • You also want to slowly add the dry ingredients to the butter and sugar and mix until just combined. This will ensure your cookies are crispy on the outside and soft and chewy on the inside.

*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Crispy, Chewy, Matcha Green Tea Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 48 cookies
The cookies are crunchy on the outside and soft and chewy on the inside. The matcha green tea gives them a pretty color, too.

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup butter softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/2 tsp matcha green tea powder

Directions:

  1. Preheat oven to 375°F (190°C). In a small bowl, stir together flour, matcha green tea powder, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll dough into balls about one inch in diameter and flatten slightly to create round discs, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Notes:

  • When baking with matcha powder, it is best to use a high-quality matcha powder. I buy universal grade or ceremonial grade matcha powder by Maeda En*.
  • Recipe adapted from All Recipes
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
All images and content are © Kirbie's Cravings.

photo of a plate of cookiesclose-up photo of a plate of cookies

More Cookie Recipes

Best Soft Chocolate Chip Cookies  | These chocolate chip cookies are soft and thick thanks to a secret ingredient. They are my favorite chocolate chip cookies!

Matcha Snowball Cookies  | These melt-in-your-mouth snowball cookies are made with matcha powder giving them a natural and festive color.

Momofuku’s Corn Cookies  | These giant cookies are chewy and sweet with just a hint of corn flavor.

13 comments on “Crispy, Chewy, Matcha Green Tea Cookies”

  1. I’m helping the folks at Matcha Source Green Tea (www.matchasource.com) introduce their products to bloggers. I really enjoyed your post, which is why I contacted you. If you send us an email at [email protected] or [email protected], we can consider sending some complimentary products. A blog post about us would really be much appreciated. Thanks again for all your help
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  2. Thank you so much for this recipe. My husband loved it so much, he ate all the cookies in one night!! Now, it is just a few days later and he is demanding I make another batch 😛 I’m going to experiment next time and add some dagoba cocoa chips. Thanks again!

  3. I’m so happy to hear your husband liked these! You know I haven’t made these in a long while. Now I suddenly want to make them.

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  5. I’m making these cookies as I’m typing this and oh my god they are sooooooooooooooo good!!! I’m so glad I snatched some matcha powder when I had the chance 😀 thanks so much for this recipe!

  6. I made these, but for some reasons, the dough was like broken pieces & they didn’t bake correctly. They look like shortbreads instead of the flat light green cookies you have pictured above.

    I don’t know what I did wrong :/ I followed everything correctly

    • I’m sorry to hear that as I haven’t had any problems with this recipe. it sounds like your dough is too dry. Did you add two sticks of butter? Perhaps next time you can have a friend supervising while you do the recipe. I’ve found that often when a recipe doesn’t work out for me, I made a mistake with one of the ingredients even though I think I followed it right. I will even double check and still not realize I made a mistake! Just a few weeks ago, I posted my experience on these cookies and how they didn’t bake right even though I followed the recipe exactly. Then right away one of my readers pointed out that I added the wrong amount of butter than what the recipe called for, which is why my cookies didn’t bake right at all.

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  8. I agree with one of the previous comments- I found the initial recipe was quite dry and the dough difficult to work with. It crumbled and wouldn’t hold! I added an extra 1/4c creamed butter which did the trick. Next time I might cut back 1/4c of the flour…Otherwise theses were so yummy and delicious!

    • I agree! I actually cut down the flour by 1/4th and left the two sticks of butter however still got a shortbread like cookie consistency! I double checked the directions, maybe I didn’t incorporate the batter enough? I felt like it wasn’t dry but my cookies came out cracked on top 🙁 regardless great recipe!

      • did you by chance reduce the sugar? because that would cause a shortbread-like consistency. The sugar not only is there for sweetness, but also helps the cookies spread and have that chewy texture.

  9. I made these cookies and they are so yummy! What a great sugar cookie base. You really can make so many different flavours of cookies just by using your sugar cookie recipe!! Thanks so much for sharing!!

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