Let’s make these not-too-sweet, soft, chewy, matcha sugar cookies shaped like frogs! This recipe is quick and simple, making an excellent activity to do with friends or kids. 🙂
Looking for a vegan version? Try out my vegan matcha cookies!
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❤️ Why You’ll Love This Recipe
- You won’t need any special equipment. Simply mix everything in one bowl with a spatula, scoop, then bake! The decorations are added using melted chocolates, so no need to whip up any icing, too.
- It’s versatile. Since this is a basic matcha sugar cookie dough, you could zhuzh it up however you like. For example, you can omit the matcha for a classic sugar cookie recipe. Or, you can add in sprinkles for matcha funfetti!
Looking for more easy cookie recipes? Try out my double chocolate chip cookies and peanut butter cookies!
Ingredients
To make cute frog sugar cookies from scratch, you’ll need the following ingredients:
- Melted unsalted butter makes the cookie dough really easy to mix by hand.
- Use quality culinary matcha powder for maximum flavor and that vibrant green color!
- I like to use a mix of brown sugar and granulated sugar to create the perfect balance of flavor and chew. You can use light or dark brown sugar; dark brown sugar will just give you a deeper butterscotch flavor.
- Adding in both baking powder and baking soda gives us the exact texture and rise we’re aiming for!
- You can use either vanilla extract or vanilla paste (1:1) in this recipe.
- To decorate the cookies into frogs, I used white and milk/dark chocolate melting wafers. Alternatively, you can use chocolate chips or candy melts.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies: while the cookies are fresh out of the oven and warm, use a spoon to push the edges around to your liking.
How to Make Cute Frog Matcha Cookies
Step 1: Mix together melted butter with brown and granulated sugars until fully combined. Add in matcha powder, egg, and vanilla. Mix until smooth.
Step 2: Stir in dry ingredients until no dry spots remain. Cover and chill in fridge for 30 minutes.
Step 3: Use a cookie scoop (2-3 tablespoon capacity) to gather dough, then roll into sugar. Place cookie dough balls on lined baking sheet 3-4 inches apart. Add 1/2 – 1 teaspoon balls for eyes. Bake at 350°F/177°C for 9-11 minutes, or until edges are set and middles mostly baked through. Remove from oven let cookies sit on tray for 5 minutes before transferring to a wire rack to fully cool.
Step 4: Use melted chocolates to decorate frog faces. Enjoy!
For full instructions, see the recipe card below.
Storage
- Room temperature: Store cooled matcha sugar cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze cookie dough balls for up to a year and bake as usual—just add a couple more minutes to the baking time.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
🍵 More Matcha Recipes You’ll Love
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
📖 Recipe & Video
Frog Matcha Sugar Cookies
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Equipment
- 1 small bowl or plate for rolling dough in sugar
- 1 large mixing bowl for mixing dough
- 1 Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
- 2 small microwave-safe bowls, for chocolate
- 2 Piping bags for decorating
Ingredients
Dry ingredients:
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) fine sea salt or table salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted and cooled
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) light or dark brown sugar packed
- 1 tablespoon (6 g) matcha powder
- 1 (1) egg room temperature
- 1 tablespoon (4 g) vanilla extract or paste
For rolling:
- 4 tablespoons (48 g) granulated sugar
For decorating:
- 3 tablespoons (44.36 g) chocolate milk or dark
- 1 tablespoon (14.79 g) white chocolate
- oil-based red or pink food coloring see steps
Instructions
For the cookie dough:
- In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter, ½ cup granulated sugar, and ¼ cup light or dark brown sugar until smooth.
- Mix in 1 tablespoon matcha powder, 1 egg and 1 tablespoon vanilla until smooth.
- Add in all of the dry ingredients: 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Mix until no dry spots remain.
- Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days.
Scoop & bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- In a small bowl or plate, add 4 tablespoons granulated sugar for rolling the dough.
- Use cookie dough scoop to gather dough (2-3 tablespoons). Roll into granulated sugar and place on lined baking tray, spacing cookies about 3-4 inches apart.
- For the eyes, bather ½ – 1 teaspoon dough balls and roll into sugar. Place on top of larger cookie dough balls.
- Bake one tray at a time for 9-11 minutes, or until edges are set and middles mostly baked through. Cool cookies on pan for 5 minutes, then transfer cookies to wire rack to cool completely. Enjoy!Tip for rounder cookies (optional): While the cookies are fresh out of the oven and warm, use a spoon to push the edges around to your liking.
Decorate:
- Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
- Add 3 tablespoons chocolate to small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted. Transfer to piping bag and use this to draw on the eyes and mouths.
- Melt 1 tablespoon white chocolate in another small microwave-safe bowl. Add a drop of oil-based red or pink food coloring. Transfer to piping bag and use this for the blush.If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Enjoy!
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies: While the cookies are fresh out of the oven and warm, use a spoon to push the edges around to your liking.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze raw cookie dough balls for up to 3 months and bake as usual; just add a few minutes to the baking time.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 10 minutes. Or, reheat in the microwave at 10-second intervals.
