Frog Matcha Sugar Cookies
These matcha sugar cookies are earthy, slightly sweet, and chewy. They're naturally colored because of the matcha powder and are decorated using my easy cookie icing recipe.
Servings: 12 matcha sugar cookies
Calories: 171kcal
Equipment
- small bowl
- medium bowl
- large bowl or bowl of stand mixer
- hand whisk, electric whisk, or stand mixer fitted with paddle attachment
- rubber spatula
- parchment paper or silicone mats
- Wire rack
Ingredients
Dry ingredients:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon table salt
Wet ingredients:
- ½ cup unsalted butter melted and cooled
- ¼ cup granulated sugar
- ¼ cup light or dark brown sugar packed
- 1 teaspoon vanilla extract
- 1 tablespoon matcha powder sifted
- 2-4 tablespoons milk see notes
For rolling:
- ¼ cup granulated sugar
Decoration for face:
- 2 tablespoons powdered sugar
- ½-1 ½ teaspoons water see notes
- food coloring pink, black
Instructions
Make the matcha sugar cookie dough:
- In a medium bowl, whisk together all of the dry ingredients: 1 ¼ cup all-purpose flour, ½ baking soda, and ½ tsp salt.
- In a large bowl or bowl of stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the ½ cup melted butter, ¼ cup granulated sugar, and ¼ cup light or dark brown sugar on medium speed until combined. Scrape bottom of bowl using rubber spatula.
- Add 1 tsp vanilla extract and 1 tbsp sifted matcha powder. Mix until smooth.
- Dump in all of the dry ingredients and mix until mostly combined. If the dough is too crumbly, slowly add 2-4 tbsp of milk until it comes together. The finished dough should be thick. Make sure to scrape the bottom of the bowl to get any dry bits.
- Optional: cover the dough and let it rest in the fridge for 20-30 minutes. This will let the flour hydrate cool the butter, yielding chewier cookies. This step isn't necessary, though. So if you're in a rush, don't fret!
Shape and bake matcha cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
- In a small bowl, add ¼ cup granulated sugar for rolling the dough.
- Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a ball and roll in granulated sugar. Place onto lined baking tray, about 3-4 inches apart.*If you'd like to make frogs, roll ½ tsp of dough into sugar. Place two of these balls on top of each cookie for the frog eyes.Repeat with remaining dough.
- Bake for 10-13 minutes. Cookies should look slightly puffy and soft in the center, in addition to retaining their green color. They should not be browned.Be careful to not over bake so they don't get crispy! They will continue cooking when cooling on the pan.
- Let cool on pan for about 5-10 minutes, then transfer to wire rack. Let cool completely.
For the frog faces:
- *If you don't have piping bags, you can use ziploc bags and cut the tip off of one corner. You can also use a toothpick or cookie scribe.
- In a small bowl, add 2 tbsp powdered sugar. Add ¼ tsp of water at a time, mixing until you get a pipeable consistency. If it's too liquidy, add more powdered sugar. If it's too stiff, add more water.
- Add pink food coloring to the whole mixture then fold it in. Save 1-2 tsp and put this aside. This will be for the blush.
- Add black food coloring to the remaining pink icing and mix. This will be for the eyes and smile.
- Decorate the frogs as you want!
- Enjoy your delicious matcha sugar cookies!
Notes
- For the dough: Start off by adding 2 tbsp milk, then adding more as needed. The dough should be thick but scoopable.
- For the icing: Add ¼ tsp of water at a time, mixing until you get a pipeable consistency. If it's too liquidy, add more powdered sugar. If it's too stiff, add more water.
- See blog post for matcha cookie flavor variations, tips, and FAQs.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
Serving: 1 cookie | Calories: 171kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 203mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 72IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg
