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Cut-Out Matcha Sugar Cookies

These cut-out matcha sugar cookies are so easy to make and extremely versatile. The dough holds its shape incredibly well, so you can cut out hearts, bears, pretty much anything you want! You can also ice them like decorated sugar cookies or add different toppings like melted chocolates, nuts, sprinkles, etc.

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Heart-shaped matcha cut out cookies with white chocolate drizzled on top, on a light wooden backdrop.

I’ve made this recipe a bunch of times before, but haven’t gotten around to sharing the recipe until now! It’s my go-to recipe when I need to make decorated cut-out cookies because it’s so easy to make, especially for any beginner bakers out there.

The dough is made all in one bowl, then rolled out between two pieces of parchment paper. This makes cleanup so much faster, which is why it’s my preferred method whenever I need to roll out cookie dough. The dough is then popped in the freezer for a bit, just to stiffen it and make cutting out shapes easier.

You can use any cookie cutters you like. You can even use the cutters that stamps the dough, like these Sanrio ones. The dough holds its shape very well, so if you wanted to quickly bake some decorated cookies, try stamp cookie cutters. I just chose heart cookie cutters because I thought they were cute, haha. Either way, having this recipe on hand is great for any occasion because you can cut out any shape you want.

So, ready to make cut-out cookie dough? Keep scrolling for more!

Why You’ll Love This Recipe 💚

  • The cookies are slightly crisp, yet soft. They’re delicious, buttery, not-too-sweet, yet really easy to make!
  • It’s versatile. Not only can you cut out different shapes, you can add different toppings! Feel free to decorate them with royal icing like regular sugar cookies, dip or drizzle them with different chocolates, and add toppings like crushed nuts, candies, or sprinkles.
  • The cookies hold their shape incredibly well! The dough barely spreads when baked in the oven, which is perfect for cutting out fun shapes. Just check out the image below, where I show stamped cookies using the same dough.
cute heart and dinosaur cookies made out of matcha cookie dough, on a wooden backdrop.

Ingredients

To make these matcha cut-out cookies, you’ll need the following ingredients:

Matcha cutout cookie ingredients with labels on a wooden backdrop.

Ingredient Notes

  • You’ll need softened unsalted butter, which you’ll lightly cream with granulated sugar until combined.
  • I used culinary grade matcha powder by Aiya Matcha, my go-to!
  • I’ve been using vanilla paste lately because of all the pretty specks of vanilla beans! But if you don’t have it on hand, you always can swap it 1:1 for vanilla extract.
  • Cornstarch helps the cookies hold their shape while baking. It also keeps them soft and tender!
  • You can decorate with any toppings of choice, like melted chocolates, royal icing, sprinkles, crushed nuts, etc.!

For the full list of ingredients and measurements, see the recipe card below.

How to Make Cut-Out Matcha Sugar Cookies

Lightly creamed butter and sugar in glass mixing bowl.

Step 1: Cream softened butter and sugar until smooth.

Mixing bowl with butter, sugar, egg vanilla, and matcha mixed together, which created a vibrant green batter.

Step 2: Mix in egg, sifted matcha powder, and vanilla paste until fully combined.

Green matcha cookie dough in glass mixing bowl.

Step 3: Stir in dry ingredients until no dry spots remain.

Parchment paper stack with rolled out matcha cookie dough in the middle.

Step 4: Roll cookie dough out between two pieces of parchment paper until it is about ¼-inch thick. Transfer the entire stack to a baking tray and freeze for about 15 minutes.

Cut out hearts in rolled out matcha cookie dough.

Step 5: Remove parchment paper stack from freezer. Remove top layer then lightly stick it back on. This helps loosen the dough for when you remove cut-out shapes. Flip entire stack over to completely remove the other layer of parchment paper. Cut out shapes. Re-roll extra dough and repeat.

Matcha cookie hearts on lined baking tray, ready to be baked.

Step 6: Place cut-out cookies on lined baking tray, about 3 inches apart. Bake at 350°F/177°C for 11-13 minutes, or until edges are set. Allow to cool on baking sheet for 5 minutes before transferring to wire rack and decorating.

For full instructions, see the recipe card below.

Recipe Tips

  • Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it helps yield consistent results in baking. Measuring ingredients by weight is much more accurate rather than by volume (like using measuring cups). However, if you’re measuring your dry ingredients with cups, make sure you follow this tipgently spoon in the flour into the cup until it’s full, then scrape the excess off using the back of a knife or offset spatula.
  • I like to lightly flour my cookie cutter to minimize any sticking. I also like to slide an offset spatula underneath the cut-out cookie when transferring it to my lined baking tray.
Matcha sugar cookies broken in half, stacked on top of one another with cross section aiming at viewer to show texture.

Storage

You can store the baked cut-out cookies in an airtight container for up to 1 week!

If you’d like to freeze the raw dough, you can actually freeze the entire parchment stack on a baking tray for up to 3 months. When you’re ready to bake, pull the parchment stack from the freezer, cut out shapes, and bake as usual. You may need to add 2-3 minutes to the baking time. This is a method I used to do as a pastry cook when I made batches of cut-out cookie dough at a time.

You can also freeze raw cut-out cookies! Simply arrange them in a single layer on a lined baking sheet and freeze or 30 minutes to 1 hour. Once frozen, place them in an airtight container or Ziploc bag. Bake from frozen, adding 2-3 minutes to the baking time.

I really hope you enjoy this strawberry jam cookie recipe! If you make it, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram.

📖 Recipe

Heart-shaped matcha cut out cookies with white chocolate drizzled on top, on a light wooden backdrop.

Cut-Out Matcha Sugar Cookies

Bites by Bianca
These cut-out matcha sugar cookies are so easy to make and extremely versatile. The dough holds its shape incredibly well, so you can cut out hearts, stamped cookies, pretty much anything you want! You can also ice them like decorated sugar cookies or add different toppings like melted chocolates, nuts, sprinkles, etc.
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Prep Time 30 minutes
Cook Time 13 minutes
Freeze time 15 minutes
Total Time 58 minutes
Course Dessert
Cuisine Asian
Servings 20 matcha cookies
Calories 122 kcal

Equipment

  • Kitchen scale/measuring cups
  • Measuring spoons
  • hand whisk or electric mixer
  • silicone spatula
  • Rolling Pin
  • cookie cutters I used heart ones
  • medium mixing bowl for dry ingredients
  • large mixing bowl for cookie dough
  • Parchment Paper
  • Wire rack
  • microwave-safe bowl for melting white chocolate, optional
  • knife, for drizzling white chocolate, optional

Ingredients

Dry Ingredients:

  • 1 ¾ cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • ½ tsp table salt

Wet Ingredients:

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 tbsp vanilla paste can sub 1:1 vanilla extract
  • 1 tbsp matcha powder sifted
  • 1 egg room temperature

Decoration (optional):

  • 3 tbsp white chocolate chips

Instructions
 

For the cookie dough:

  • In a medium bowl, stir together all of the dry ingredients: 1 ¾ cup all-purpose flour, 1 tbsp cornstarch, 1 tsp baking powder, and ½ tsp table salt.
  • In a large bowl, lightly cream the softened ½ cup unsalted butter and ½ cup granulated sugar until smooth with an electric/stand mixer or hand whisk.
  • Mix in 1 tbsp vanilla paste, 1 tbsp matcha powder (sifted), 1 egg until smooth.
  • Dump in all of the dry ingredients. Fold using silicone spatula until no dry spots remains.

Roll out dough:

  • Now, you will make a "parchment stack". The bottom layer will be a large piece of parchment paper, the cookie dough in the middle, then parchment paper on top. This will make rolling out the dough much easier + mess free.
    Lay large piece of parchment paper down on work surface. Plop on all of the cookie dough, then lay another piece of parchment on top of it. Use a rolling pin to roll out the dough into a large rectangle, until dough is about ¼-inch thick.
  • Transfer parchment stack to a baking tray and freeze for about 15 minutes. This will make cutting out shapes easier.

Cut out & bake cookies:

  • Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper.
  • This step will help loosen the shortbread from the parchment paper layers. So when you cut out dough pieces, the dough doesn't stick to the paper and is easier to transfer to your lined baking tray.
    Peel off top parchment paper, then lightly stick it back on. Flip the entire parchment-cookie dough-parchment stack over so you can completely peel off the bottom parchment paper.
  • Use cookie cutters to cut out desired shapes. Transfer cookies to baking sheets, about 2-3 inches apart. The cookies will not spread much while baking.
    Tip: Lightly flour your cookie cutter to minimize any sticking. When transferring cut-out cookies to your lined baking sheet, you can slide an offset spatula underneath the cookie to easily pick it up. And if the dough is getting too soft, pop it back in the fridge or even the freezer for a few minutes.
  • Knead together any dough scraps, roll out, and cut out more cookies.
  • Bake for 11-13 minutes, or until edges are set. Let cool on pan for about 5 minutes, then transfer to wire rack.

Decorate:

  • Add 3 tbsp white chocolate chips chips to small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted.
  • Use knife to drizzle on melted chocolate and enjoy!

Notes

  • Storage: Keep cookies at room temp in airtight container for up to 7 days.
  • Tip for measuring ingredients: I weigh my ingredients with a kitchen scale, rather than using measuring cups because it is more accurate. If using measuring cups, I recommend spooning flour into the cup and overfilling it, then leveling it off with a knife.

Nutrition

Serving: 1 cookieCalories: 122kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 85mgPotassium: 23mgFiber: 0.3gSugar: 7gVitamin A: 192IUVitamin C: 0.01mgCalcium: 21mgIron: 1mg
Keyword cookie, matcha
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