Frog Matcha Sugar Cookies

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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. 🙂

Prep Time5

Cook Time9

Chill time30

Total Time44

Course: Dessert

Cuisine: American, Asian, Japanese

Servings: frog cookies

Calories: 227kcal

Author: Bianca Fernandez

Equipment

Kitchen scale/measuring cups
Measuring spoons
1 small bowl or plate for rolling dough in sugar
1 large mixing bowl for mixing dough
1 silicone spatula
1 Medium cookie scoop 2-3 tablespoon capacity
2 Cookie sheets
Parchment Paper
2 small microwave-safe bowls, for chocolate
2 Piping bags for decorating

Ingredients

Dry ingredients:

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt or table salt

Wet ingredients:

½ cup unsalted butter melted and cooled
½ cup granulated sugar
¼ cup light or dark brown sugar packed
1 tablespoon matcha powder
1 egg room temperature
1 tablespoon vanilla extract or paste

For rolling:

4 tablespoons granulated sugar

For decorating:

3 tablespoons chocolate milk or dark
1 tablespoon white chocolate
oil-based red or pink food coloring see steps

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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!

Video

Notes

Baking tip:

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.

Storage instructions:

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.

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