Matcha Cookies Recipe

All-purpose flour: The base of the cookie dough, providing structure and texture.

Matcha powder: Adds a unique, earthy flavor and vibrant green color to the cookies.

Unsalted butter: Gives the cookies a rich, buttery taste and helps with the texture.

Granulated sugar: Sweetens the cookies and helps with the texture.

Vanilla extract: Enhances the flavor of the cookies, adding a hint of sweetness and depth.

Baking powder: Helps the cookies rise and become light and fluffy.

Salt: Balances the sweetness and enhances the overall flavor.

Eggs: Bind the ingredients together and add moisture to the cookies.

When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it blends smoothly with the sugar, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the dough too soft.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the cookies denser.

• matcha powder - Substitute with green tea powder: Green tea powder can provide a similar flavor profile, though it may be less vibrant in color.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar texture and a subtle coconut flavor, making the cookies dairy-free.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the cookies.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This makes the recipe vegan and adds fiber.

• To keep your matcha cookies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to a week.
• If you want to enjoy your cookies over a longer period, consider freezing them. Here’s how:
  • Allow the cookies to cool completely on a wire rack.
  • Place the cooled cookies in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
  • Once frozen, transfer the cookies to a resealable freezer bag or airtight container. Be sure to label the container with the date.
  • When you’re ready to enjoy a cookie, simply take it out of the freezer and let it thaw at room temperature for about 10-15 minutes. For a warm treat, you can also pop them in the oven at 350°F (175°C) for a few minutes.
• If you prefer to freeze the cookie dough instead of the baked cookies, follow these steps:
  • After preparing the dough, scoop it into individual portions using a spoon or cookie scoop.
  • Place the scooped dough on a baking sheet lined with parchment paper and freeze until solid.
  • Transfer the frozen dough balls to a resealable freezer bag or airtight container, and label with the date.
  • When you’re ready to bake, preheat your oven to 350°F (175°C) and bake the frozen dough balls for a few extra minutes than the original recipe calls for, until the edges are lightly golden.

• Preheat your oven to 300°F (150°C). Place the matcha cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through and slightly crisp on the edges.

• Use a microwave-safe plate and arrange the matcha cookies in a single layer. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 10-15 seconds. Check and add more time if necessary, but be careful not to overheat.

• If you have an air fryer, preheat it to 300°F (150°C). Place the matcha cookies in the basket in a single layer. Heat for 3-4 minutes, checking halfway through to ensure they don't overcook.

• For a toaster oven, preheat to 300°F (150°C). Place the matcha cookies on a small baking tray and heat for 5-7 minutes, or until they are warmed through and slightly crisp.

• If you prefer a stovetop method, use a skillet over low heat. Place the matcha cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, checking frequently to avoid burning.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Essential for creaming together the butter and sugar, and for mixing the wet and dry ingredients.

• Electric mixer: Helps in creaming the butter and sugar until light and fluffy, and in beating the eggs into the mixture.

• Whisk: Used to whisk together the flour, matcha powder, baking powder, and salt to ensure they are well combined.

• Measuring cups: Necessary for accurately measuring the flour, sugar, and butter.

• Measuring spoons: Used to measure the matcha powder, vanilla extract, baking powder, and salt.

• Baking sheet: The surface on which you will drop spoonfuls of dough to bake the cookies.

• Parchment paper: Lining the baking sheet with this prevents the cookies from sticking and makes for easy cleanup.

• Spatula: Useful for transferring the cookies from the baking sheet to the wire rack.

• Wire rack: Allows the cookies to cool completely by providing good air circulation.

• Spoon: Used to drop spoonfuls of dough onto the baking sheet.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugar, saving you time and effort.

Chill the dough: If the dough is too soft, chill it for 15 minutes to make it easier to handle and shape.

Batch baking: Use multiple baking sheets to bake more cookies at once, reducing overall baking time.

Clean as you go: Clean up utensils and bowls as you finish using them to save time on post-baking cleanup.