These matcha cookies are chewy sugar cookies flavored with matcha, vanilla and orange. They are made using one sugar cookie recipe. The dough is flavored with matcha, vanilla and orange!
These matcha cookies are chewy, buttery and so delicious! They feature three flavors made made out of the same vanilla sugar cookie dough base. Part of the dough is left plain and the other two portions are flavored with matcha and orange.
The three flavors compliment each other to make the best matcha cookies. Coincidentally these colors make up the colors of the Irish flag!
I’ve always wanted to combine three colors in one cookie since I first tried Kaber Ellouz while I was living in Tunisia. These amazing Neopolitan cookies by Sarah Kieffer were exactly what I was thinking.
This recipe is adapted from Sarah’s amazing recipe for Neapolitan cookies. I was also inspired by Mathew Rice’s and Constellation Inspiration’s Neopolitan cookies.
Why You’ll Love This Recipe
- Matcha powder is a bright green tea leaf powder. It gives these cookies their distinct green color and earthy, unique flavor.
- These non traditional Neapolitan cookies are a fun and delicious twist on tricolored cookies. The green, white, and orange colors makes them perfect for St. Patrick’s Day!
- The combination of the vanilla, orange and matcha flavors will keep you coming back for more bites!
- You’ll only need 10 simple ingredients and around 45 minutes to make these easy matcha cookies!
Here are some useful notes on the ingredients needed to make these chewy matcha cookies
- All-purpose flour
- Baking soda
- Salt: Salt enhances and balances out the flavor of these cookies. Without salt, the cookies would be bland.
- Unsalted butter: You’ll need 1 cup (two sticks) of unsalted butter.
- 1 egg: Use 1 large room temperature egg. Room temperature eggs are easier to incorporate into the dough.
- 1 egg yolk
- Vanilla extract: Vanilla lends its sweet flavor to each portion of the dough. I recommend pure vanilla extract, if possible. Pure vanilla extract will give you the best flavor.
- Matcha powder: Matcha powder gives these cookies their vibrant green color. It has a very unique, earthy flavor and tastes so good with the orange. I recommend this culinary grade matcha powder.
- Orange zest and juice: This cookie dough uses orange juice and orange zest. You’ll need the zest from one medium orange. You can use the same orange for the juice. Be sure to zest the orange before you juice it.
- Food coloring: Orange food coloring gives the orange portion a vibrant color. I recommend gel food coloring, but traditional liquid food coloring also works.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Swap in lemon zest and lemon juice in place of the orange.
- Feel free to leave out the orange food coloring. The cookies won’t be as dramatic looking, but they will still be delicious!
- If you don’t have orange food coloring, use red and yellow. Add one drop at a time until you get the color you’re looking for.
Step by Step Instructions
Here are the directions on how to make matcha cookies.
Step 1: Beat the butter and sugar with an electric mixer until light and fluffy. Beat in the egg, yolk, vanilla and orange juice until combined. Mix in the dry ingredients til just combined.
Step 2: Turn dough out onto the kitchen counter. Divide into three equal parts.
Step 3: Add one third of dough back into the mixing bowl. Add the orange zest and food coloring, if using. Mix with a spoon or the mixer until just combined.
Step 4: Add another third of the dough to another bowl. Sprinkle matcha powder over top. Stir until matcha is completely incorporated.
Step 5: Use your fingers to pinch off small portions of each of the three doughs.
Step 6: I find it easiest to pinch off the small portions before shaping them into cookies. Portion about a tablespooon (about 15 grams (1/2 ounce) of dough. Place all the portions of each of the doughs on a baking sheet.
Step 7: Next, take a portion of each of the three doughs and press them together.
Step 8: From here, you can either place the piece into a large cookie scoop or roll it into a ball.
Step 9: Then roll the balls in granulated sugar. Place about 6 cookies on a baking sheet lined with parchment paper.
Step 10: Bake at 350 F for 10-11 minutes until the sides are set and the cookies are puffed. Allow to cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.
Hint: To make these cookies without a cookie scoop, shape them into individual balls then gently press them together.
Spoon the flour into your measuring cup. If you dredge the measuring cup into the flour, the flour will become compact. Using too much dough can lead to dry cookies. For best results, use a kitchen scale to measure your ingredients.
The matcha portion of the dough can get a little stiff while it sits. If you notice it’s stiffer than the other doughs, just roll each portion between your hands briefly to warm it up. This will make it easier to shape.
Matcha adds a stunning color and an amazing depth of flavor to baked goods. It is earthy and delicious and goes well with lots of other flavors such as chocolate, vanilla, and citrus.
Matcha is powdered green tea. It is full of health benefits.
Matcha is an intriguing flavor because it’s very different and distinct. It’s a pleasant, rich, complex taste. It is a little grassy, earthy, and slightly bitter.
Room Temperature: Store these chewy matcha cookies in an airtight container. Store at room temperature for 2 days.
Freezer: Freeze leftover cookies in an airtight for up to 2 months. Defrost it in the refrigerator or at room temperature.
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- 2⅔ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1¾ cups granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1½ teaspoons vanilla extract
- 2 tablespoons fresh orange juice
- 1½ teaspoons orange zest
- 1-3 drops orange food coloring
- 2 tablespoons culinary matcha powder
- granulated sugar for rolling
- Preheat oven to 350℉.
- Whisk to combine the flour, baking soda and salt in a medium mixing bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
- Add the egg, yolk, vanilla and orange juice and beat on medium until combined.
- Turn the mixer to low and mix in the dry ingredients til just combined.
- Turn dough out onto the kitchen counter. Divide into three equal parts.
- Add one of the portions of dough back into the mixing bowl. Add the orange zest and food coloring, if using. Mix with a spoon or the mixer until just combined.
- Add another third of the dough to another bowl. Sprinkle matcha powder over top. Stir until matcha is completely incorporated.
- Use your fingers to pinch off small portions of each of the three doughs. I find it easiest to pinch off the small portions before shaping them into cookies. Portion about a tablespooon (about 15 grams (1/2 ounce) of dough. Place all the portions of each of the doughs on a baking sheet.
- Next, take a portion of each of the three doughs and press them together. From here, you can either place the piece into a large cookie scoop or roll it into a ball. Then roll the ball in granulated sugar.
- Bake at 350 F for 10-11 minutes until the sides are set and the cookies are puffed. Allow to cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.