matcha sugar 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.

Crispy, Chewy, Matcha Green Tea Cookies

all-purpose flour

tsp baking soda

tsp baking powder

butter (softened)

white sugar

tsp vanilla extract

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.

Soft &amp; chewy matcha sugar cookies with crispy edges and a soft and delicious texture inside!

Vegan Matcha Sugar Cookies

vegan butter (cold)

+ 2 Tablespoons sugar (1/2 cup for dough, 2 Tbsp

matcha powder

flax egg (1 Tbsp (8 grams) ground flaxseed mixed with 3 Tbsp water)

vanilla bean paste (or vanilla extract)

cup+ 1 Tablespoon all-purpose flour

baking powder

salt

First add the butter, 1/2 cup of the sugar, and the matcha powder to a mixing bowl and cream together until light and fluffy, about 1 minute. Then, add in the flax egg and vanilla extract and whip together about 10 more seconds to combine.

Next, add in sifted flour, baking powder, and salt to the mixing bowl. Mix until a thick, yet slightly sticky, cookie batter forms. Do not overmix or else you will form too much gluten and the cookies will not spread as much and will be tough.

Next, cover the mixing bowl of dough and add to the fridge to chill for 30 minutes- 1 hour.

Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 2 Tbsp cookie scoop to form your cookie dough (about 45 grams of dough per cookie). Roll into balls between your palms and then roll in the 2 Tbsp of sugar that was set aside so that each dough ball is coated in sugar.

Place the matcha cookie dough balls onto the baking sheet. Then, slightly press each dough ball down with your palm.  Make sure that each cookie is kept about 2 inches apart since they will spread slightly while baking.

Bake for 11-13 minutes until bottoms are lightly browned and the cookie is cooked, but still has soft centers. The cookies will continue baking after they are removed from the oven so the centers should be  soft and just cooked, but not glossy or raw, when they are removed from the oven. Please be careful not to overcook these cookies as they will still be soft but will lose their "chewy" texture if overcooked.

Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling.

Once the cookies have cooled, serve and enjoy!

https://content.jwplatform.com/videos/ES6AdSe1.mp4

Chewy and soft Vegan Matcha Sugar Cookies made with 8 simple ingredients! These easy cookies only require 30 minutes- 1 hour of chill time and make for a fun twist on a traditional sugar cookie.

Soft and chewy sugar cookies flavored with matcha powder.

Matcha Sugar Cookies

unsalted butter ((113 g) softened)

sugar ((150 g))

matcha powder* ((5 g))

all-purpose flour ((180 g))

baking soda

¼ teaspoon cream of tartar

sugar (as needed for rolling)

In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter, sugar, and matcha until smooth, about 3 minutes. Add egg and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing.&nbsp;

In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Add dry mixture to mixing bowl. Mix on low speed until dough forms. Scrape down bowl as needed. Do not overmix.&nbsp;

Cover and refrigerate dough for at least 1 hour, overnight is best.&nbsp;

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mat. Set aside. 

Use a 1 ½ Tablespoon scoop (#40 scoop) to portion out dough. Roll into ball and coat with granulated sugar.  Place cookie balls 2-inches apart of prepared baking sheet. Bake 13-15 minutes, until the edges of the cookies are set. Allow to rest in baking sheet for 3-5 minutes before transferring to wire rack to cool.

I love most things matcha and these cookies did turn out to be soft and chewy. They were super simple to make. The only thing I did differently was adding some white chocolate chips to the dough and to the cookie tops when I took them out of the oven only because I like the flavor combination. Thank you for the recipe.

i'm almost certain the recipe is wrong. i've tried this so many times as written and it's never close to as flat as shown. i believe it will be similar if you reduce the flour by 3-4 tablespoons. i've made other cookies with similar flatness and it's wayyy less flour than this recipe.

I added 1/4 tspn of vanilla to this recipe and it turned out amazing!

Thank you for the recipe, my cookies turned out really tasty, chewy inside and crispy outside, all ingredients are well balanced. I definitely will use this recipe again.

not sweet. i used salted butter because i didn’t have unsalted butter. that’s probably why it wasn’t sweet. but it tasted decent!

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The most viewed matcha sugar cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine