Matcha Sugar Cookies
This is a combination of two of my favorite things: matcha and sugar cookies! They're soft, chewy, not-too-sweet, and full of that vibrant, earthy, green tea flavor.
Servings: 12 matcha sugar cookies
Calories: 202kcal
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
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
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.
- 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.
- Enjoy!
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, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
- 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.
Nutrition
Serving: 1 cookie | Calories: 202kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 168mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 319IU | Calcium: 21mg | Iron: 1mg
