Description
These Matcha Sugar Cookies offer a delightful twist on classic sugar cookies with the subtle earthy flavor and vibrant green color of matcha powder. They are buttery, soft in the center with slightly crispy edges, making a perfect treat for matcha lovers and cookie enthusiasts alike.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt (or table salt)
- 1 tablespoon matcha powder
Wet Ingredients
- ½ cup unsalted butter (melted and cooled)
- ½ cup granulated sugar
- ¼ cup light or dark brown sugar (packed)
- 1 egg (room temperature)
- 1 tablespoon vanilla extract or paste
For Rolling
- 4 tablespoons granulated sugar
Instructions
- Mix Butter and Sugars: In a large bowl, use a silicone spatula to combine the melted and cooled ½ cup unsalted butter with ½ cup granulated sugar and ¼ cup packed brown sugar until the mixture is smooth and well combined.
- Add Matcha, Egg, and Vanilla: Stir in the 1 tablespoon matcha powder, 1 room temperature egg, and 1 tablespoon vanilla extract or paste until the batter is smooth and uniform in color.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt until evenly mixed. Gradually add this dry mixture to the wet ingredients and fold in with the spatula until no dry flour spots remain.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days to enhance the flavor and dough firmness.
- Preheat and Prepare Baking Trays: Preheat your oven to 350°F (177°C) and line two baking trays with parchment paper to prevent sticking and ensure even baking.
- Prepare Sugar for Rolling: Pour 4 tablespoons of granulated sugar into a small bowl or plate. This will be used for coating the dough balls before baking.
- Scoop and Roll Cookies: Using a cookie scoop or spoon, portion out dough balls about 2-3 tablespoons each. Roll each dough ball in the granulated sugar until thoroughly coated, then place them on the prepared baking trays, spaced about 3-4 inches apart to allow spreading.
- Bake Cookies: Bake one tray at a time in the preheated oven for 9-11 minutes, or until the edges are set and the centers are mostly baked through. Avoid overbaking to maintain softness in the middle.
- Cool the Cookies: Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. For rounder shaped cookies, gently push the edges with a spoon while they are still warm.
- Enjoy: Serve these delicious matcha sugar cookies with tea or as a delightful sweet snack any time of day.
Notes
- Chilling the dough helps prevent excessive spreading during baking and enhances flavor.
- Use room temperature egg to ensure even mixing and better dough consistency.
- Rolling the dough balls in granulated sugar adds a beautiful sparkle and slight crunch to the cookie exterior.
- The matcha powder should be high quality culinary grade for best flavor and vibrant color.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a more pronounced matcha flavor, you can add up to an additional ½ tablespoon of matcha powder, adjusting flour as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Keywords: matcha cookies, sugar cookies, green tea cookies, matcha sugar cookies recipe, easy cookie recipe, Japanese dessert, tea time snack
