Kirbie's Cravings

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

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.
5 from 17 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!

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.

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

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

  2. 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

  3. 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.

  4. 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.

  5. 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! 

  6. 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.

  7. 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.

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

  9. 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?

  10. 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!

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

  12. 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! 

  13. 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.  

  14. 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!

  15. 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.

  16. 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.

  17. 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.

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

  19. Could you dip these cookies in chocolate? 

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

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