Kirbie's Cravings

Crispy, Chewy, Matcha Green Tea Cookies

These Matcha Cookies are crispy on the outside and chewy on the inside and are ready to go in the oven in about 15 minutes. They have a beautiful green color from green tea powder and are so easy to make.

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 taste is unique and gives the cookies a natural green hue that I find so pretty.

Matcha Cookies Ingredients

  • All-purpose flour
  • Baking soda
  • Baking powder
  • Softened butter
  • Granulated sugar
  • Large egg
  • Vanilla extract
  • Matcha green tea powder

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*.

*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).

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 matcha, 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).

close-up photo of a plate of cookies

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.
  • I don’t chill the cookie dough first, but if your dough is very soft (this can happen if your kitchen is very warm) you might want to chill the dough for 20 to 30 minutes before baking the cookies. This will prevent them from spreading too much.

Cookie Variations

You can add mix-ins to the dough to change up these matcha cookies. Here are some ideas:

Matcha chocolate chip cookies: Mix in your favorite chocolate chips or chocolate chunks. Or try white chocolate chips.

Nuts: Chopped macadamia nuts, almonds, walnuts, or pecans would work well.

Storage Tips

You can make the cookie dough and freeze it to bake later. I like to scoop the dough onto a baking sheet and freeze the cookie dough balls for 30 minutes. You can then store them in a freezer container to bake later. Let them thaw before baking them as instructed.

You can store baked cookies in an airtight container at room temperature for two to three days. Or, place the cooled cookies in a freezer container and store them in the freezer for up to two months.

photo of a plate of cookies

More Matcha Cookie Recipes

Crispy, Chewy, Matcha Green Tea Cookies

Servings: 48 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
The cookies are crunchy on the outside and soft and chewy on the inside. The matcha green tea gives them a pretty color, too.
4.91 from 21 votes


  • 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


  • 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.
  • 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.
  • 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.


  • 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).

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

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

  1. If I use unsalted butter, will I have to add salt? If so, how much salt should I use?

  2. It could use some salt, but overall really good

  3. do you have metric measurements? 🙂

  4. This recipe is excellent! I made them and put the rest in the freezer, and have been enjoying cookies ready made. I used a flax egg, coconut oil for butter, and didn’t have baking soda so used 1 1/2-2tsp of baking powder instead. Perfect!

  5. Very delicious but my cookies barely spread. They were still great just a little flaky. 

    • We’re sorry you had trouble – usually this problem has to do with the amount of flour. If you add too much, your cookies won’t spread as much – did you use a US dry measuring cup?

  6. The recipe didn’t specify salted or unsalted butter. Which do you recommend? Thanks! 🙂

  7. I used this recipe to make the cookies and they came out amazing! Will definitely be sharing and using again.

  8. Can I substitute the flour with almond flour?

    • Almond flour is not a 1:1 sub for AP flour, so we don’t recommend it. A cup4cup gluten-free flour may work.

  9. Delicious thankyou!

  10. Does this recipe make 48 cookies? It just feels like a lot of flour to other ingredients.

  11. Hello! I was wondering if substituting milk with a dairy-free option would affect the texture/taste of the cookies? 

  12. Hi! The matcha powder I will use is already sweetened. Do you recommend not including sugar in that case?

    • Since there are only 2 1/2 teaspoons of matcha powder, you will probably need to still add sugar. Our best guess is to reduce the amount of sugar by 2 1/2 tsp if yours is sweetened. Hope that helps!

  13. I love the matcha cookie.

  14. Hello! I was wondering if I could add white chocolate chips to this recipe? 🙂

  15. How much flour / other ingredients should I use if I only want to make about 16 or a dozen?

  16. Hi! I was wondering if I could add more green tea powder to this recipe. Would that change the outcome too much?

    • The cookies will have a stronger matcha flavor, but adding a little more shouldn’t change the texture. Let us know how it works for you!

  17. Do you know the calories of the recipe? 

  18. Can I freeze extra doughs for future use? I’ve tried this once and it’s good.

  19. I substituted with brown sugar and added 1 cup only. Cookies came out really dry and not chewy at all. Was it the sugar?

    • Yes it most likely was the sugar. Reducing the sugar in cookie recipes can cause cookies to be dry, not spread properly and more. Sugar is more than just a sweetener. It provides moisture and structure for cookies. Using a different kind of sugar can also make a difference. Brown sugar will definitely change the texture of these cookies

  20. Can I make the dough before hand and let it sit in the fridge overnight?
    I am planning to bake them in the morning and bring it to share with my coworkers, very excited to try this recipe but afraid I won’t have enough time in the morning.

    • Yes, you can make the dough the night before. Form the cookie dough balls and chill them on a baking sheet. Leave them sit out at room temperature when you preheat the oven. You may need to add a couple minutes baking time if they are very cold when they go in the oven.

  21. Super yummy! I am making batch #2 as I type. It’s definitely part of my baking repertoire now. Thanks so much for posting this recipe.

  22. Amazing cookies!! I reduced the amount of flour to 2 cups because I find when I add more to cookies, they come out too doughy. Otherwise a super recipe and the cookies came out flat and very chewy! Thank you so much! 

  23. How long do they last for after baked?

    • If they are stored in an airtight container they should keep for two to three days at room temperature.

  24. Hey! When incorporating the dry ingredients into the wet, should it be hand mixed? I did the latter and it turned out very crumbly but was able form it into a ball and still held its shape when finished baking. 

    • You can use a mixer, but you should add the flour slowly at a low speed. You might also want to check that you added the correct amount of flour. If you add too much it can make the dough dry and crumbly.

  25. so good! i’m vegan so i just subbed the egg for flax seed and the butter for vegan butter! thanks for the recipe!!

  26. I was planning on making them but I had just one question,are we supposed to use baking soda and baking powder for the cookies is it necessary?If not,then which one would be better for the matcha cookies?

  27. I messed these cookies up so bad I can’t even get into it…BUT they were still delicious! I can’t wait to try them again without all the mistakes!

  28. Can I use gf flour instead of all purpose? 

  29. These are seriously some of the best cookies I’ve ever had! I did alter the recipe a bit by cutting sugar down a bit to 2/3 cups brown sugar, 1/3 cup granulated sugar, left out the egg yolk, and added 1 1/2 tbsp matcha powder instead of 1 tbsp. The cookies turned out delightfully fluffy and just the right amount sweet and matcha-flavored! 

  30. This is a really solid recipe.  I made the dough as written (accidentally put in a little too much matcha powder) then baked half as-is and rolled the other half in ginger-cardamom sugar.  Mine took a few more minutes to bake.  Great texture, perfect dough to roll dough balls, not too sweet.  

  31. Hi, I thought this recipe was great! I really enjoy dipping these in my tea in the morning. They are perfect for that because they hold together so well.

    Mine took a bit longer to bake (around 15-17 minutes) but I think it may have been because I didn’t press them into flat enough discs? Either way, they came out tasting delicious!

    Thanks for the recipe!

  32. Hey Kirby, I cannot wait to bake these! I am learning how to bake and your notes are really helpful. I wanted to know the shelf life of these babies.

  33. Haven’t tried it yet, but I’m wondering if the recipe calls for salted or unsalted butter, and how much salt should I add if I am planning on using unsalted, but the recipe calls for salted butter.

  34. Amaaaaazing recipe! I love it and my two finicky kids (2 and 7) and my husband love them too. I increased the amount of matcha to 2 tbsp, though.

  35. Excellent recipe. I added toasted almonds and less sugar. Delicious!

  36. Could you dip these cookies in chocolate? 

  37. are we allowed to replace the sugar with monk fruit sweetener? 

  38. Hi there! Can I use self-raising flour instead of all-purpose for this recipe?

  39. Really tasty! I had to add an extra egg and about 2tbsp of extra butter due to the batter being too dry. After that they balled up and baked perfectly. They came out like short bread cookies, but they were extremely soft on the inside. Would recommend this recipe to all my friends! 

  40. I made this recipe with my son for his Japanese Language class party. I used Australian metric measures and they turned out brilliantly. They rolled into perfect balls. We will be making these again for sure! 

  41. Great recipe, tastes good and texture is great.  My cookies were crispy on the outside and chewy inside when they were shortly out of the oven and left to cool on the rack.  My cookies were no longer crispy after a day, what is the reason?  Thank you

  42. This recipe was super good!!! I loved the texture and flavour of the cookie. Will definitely be making them again 🙂

    • I’m so glad you enjoyed!

      • SOO good!! I have a huge bag of matcha and didn’t know what to do with it! I can across this recipe and fell in LOVE. Even my grandma, who isn’t fond of sweets, says it tastes better than desserts from the bakery! I will be making so much of these in the future !

      • I’m so glad you and your grandma enjoyed them!

  43. I just made this and they turned out great! I also halved the recipe to make a smaller portion which worked well. They’re nice and crispy at the corners and gooey and soft in the middle! Thank you for this amazing recipe, I will definitely be making these again!! 🙂

  44. These are SO yummy!!!

  45. Can I replace the butter with oil?

  46. Tried this recipe for the first time! I accidentally overheated the butter when I was trying to soften it and the dough kept crumbling apart when I was trying to shape it into balls – I added water and it seemed to help a little. Does anyone know how to keep the dough from crumbling in the future? I think I need to add more sugar the next time I make this, since it didn’t taste sweet enough but otherwise a good recipe!

  47. These taste like heaven! They’re also not too sweet which is great because most cookie recipes are too sweet.

  48. These are amazing!! My husband and friends raved about them. Thank you! 

  49. 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!!

  50. 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.

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  52. 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.

  53. 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!

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  55. 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.

  56. 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!

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