These matcha cookies are chewy sugar cookies flavored with matcha, vanilla and orange. They are buttery and delicious!
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Matcha cookies are made with one sugar cookie dough divided into three flavors. Part of the dough is vanilla and the others are flavored with matcha and orange.
I’ve wanted to combine three colors in one cookie since I first tried Kaber Ellouz in Tunisia. I love the idea of different flavors and colors all in one cookie!
If you’re looking for more fun cookie recipes, try my Birthday Cake Cookies, Peach Cobbler Cookies, and Caramelized White Chocolate Cookies.
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Why You’ll Love This Recipe
- Three flavors: The cookies are vanilla, orange and matcha flavored. The three flavors are delicious together. Matcha is also delicious with Earl Grey tea like in my matcha cake roll!
- Perfect for St. Patrick’s Day: The orange, green and white colors make them perfect for St. Patrick’s Day!
- Simple ingredients: You’ll only need 10 simple ingredients and an hour or less to make these easy matcha cookies!
Ingredient Notes
Here are useful notes on some of the ingredients.
- Unsalted butter: You’ll need 1 cup (two sticks) of unsalted butter.
- Use 1 large room temperature egg and 1 egg yolk. Room temperature eggs are easier to incorporate into the dough.
- Matcha powder is a green tea leaf powder. Matcha gives these cookies their vibrant green color. It has a unique, earthy flavor and tastes so good with the orange. I recommend this culinary grade matcha powder. If you love matcha, try my matcha brownies recipe and affogato matcha.
- Use the zest from one medium orange. Use the same orange for the juice. Zest the orange before you juice it. For more orange cookie recipes, try my blood orange cookies and orange chocolate chip cookies.
- Orange food coloring (optional) 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
- Not a fan of orange? Swap in lemon zest and lemon juice in place of the orange.
- Need an orange food coloring substitute? 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.
- Prefer not to use food coloring? Leave it out! Orange food coloring is optional. The cookies won’t be as dramatic looking, but they will still be delicious!
Instructions
Step 1: (Photo 1 above) Beat the butter and sugar with a mixer until light and fluffy. Mix in the egg, yolk, vanilla and orange juice followed by the dry ingredients. Divide dough into 3 equal parts. Leave one part in the mixing bowl and place the other two parts in two medium sized mixing bowls.
Step 2: (Photo 2 above) Add the orange zest and food coloring to one of the bowls. Mix into the dough until just combined.
Step 3: (Photo 3 above) Stir the matcha into another portion of the dough until completely incorporated.
Step 4: (Photo 4 above) Pinch off small portions of each of the three doughs. 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 5: (Photo 5 above) Next, take a portion of each of the three doughs and press them together.
Step 6: (Photo 6 above) Place the piece into a large cookie scoop or roll it into a ball with your hands.
Step 7: (Photo 7 above) Then roll the balls in granulated sugar. Place about 6 cookies on a baking sheet lined with parchment paper.
Step 8: (Photo 8 above) Bake at 350 F for 10-11 minutes until the sides are set and the cookies are puffed.
Expert Tips
- Spoon the flour into your measuring cup. If you dredge the measuring cup into the flour, the flour will become compact. Using too much flour leads to dry cookies. For best results, use a kitchen scale.
- The matcha portion of the dough can get a little stiff while it sits. If 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.
- To make these cookies without a cookie scoop, shape them into individual balls then gently press them together. Roll between your hands until a you have a smooth cookie dough ball.
Recipe FAQs
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.
Store these chewy matcha cookies in an airtight container at room temperature for 2 days. Freeze leftover cookies in an airtight for up to 2 months. Defrost in the refrigerator or at room temperature.
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Matcha Cookies
Ingredients
- 2⅔ cups (333 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter room temperature
- 1¾ cups (350 g) granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1½ teaspoons vanilla extract
- 2 tablespoons (29 ml) fresh orange juice
- 1½ teaspoons orange zest
- 1-3 drops orange food coloring
- 1½ tablespoons (9 g) culinary matcha powder
- granulated sugar for rolling
Instructions
- 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.
- Place at least three inches apart. I usually bake 6 cookies per baking sheet. 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.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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